Peppermint mocha cookies drizzled with white chocolate and sprinkled with crushed candy canes, arranged on parchment paper. The cookies are surrounded by festive holiday accents like pine greenery, candy canes, and a cozy mug of coffee in warm natural lighting.
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Peppermint Mocha Cookies

ByCassidy

These Peppermint Mocha Cookies are the perfect December treat that tastes like your favorite holiday coffee order turned into a soft, fudgy cookie. They’re rich and chocolatey with a hint of espresso and cool peppermint. Topped with a creamy white chocolate drizzle and crushed candy canes for the perfect festive crunch. They’re the ultimate cozy cookie to bake while you sip your hot cocoa and watch Christmas movies. Warm, sweet and full of holiday cheer.

Peppermint mocha cookies drizzled with white chocolate and sprinkled with crushed candy canes, arranged on parchment paper. The cookies are surrounded by festive holiday accents like pine greenery, candy canes, and a cozy mug of coffee in warm natural lighting.

This dough comes together easily with melted butter, rich cocoa, and instant coffee to give it that mocha flavor. It bakes up soft in the center and slightly crisp around the edges, with melty chocolate chunks for that brownie-like texture. Once they cool, you’ll drizzle them with smooth white chocolate and a sprinkle of crushed peppermint candy. This creates that beautiful holiday sprinkle and flavor contrast. These cookies come together in under an hour, and they’re perfect for gifting, cookie boxes or Christmas dessert boards. 

Helpful Tips & Variations

  • Instant coffee = mocha magic: Dissolve the instant coffee in a tablespoon of hot water before mixing it in — it gives you that smooth, deep flavor without the grit.
  • Chill time: A short chill (20–30 minutes) helps keep them thick and chewy.
  • No candy canes? Use peppermint candies or festive sprinkles instead.
  • Want extra peppermint? Add ¼ teaspoon more extract for a stronger minty kick.
  • For gifting: Let the drizzle fully set before packaging — it keeps them neat and shiny.
  • Festive variation: Roll dough balls in sugar before baking for a sparkling crinkle effect.

Recipe: Peppermint Mocha Cookies

Peppermint Mocha Cookies
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Peppermint Mocha Cookies

Recipe by CassidyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

14

Cookies
Prep time

50

minutes
Cooking time

10

minutes
Calories

210

kcal

Rich chocolate cookies with mocha flavor, topped with a white chocolate drizzle and crushed peppermint for the ultimate cozy Christmas treat.

Ingredients

  • For the Cookies:

  • ½ cup (113 g) unsalted butter, melted and slightly cooled

  • ½ cup (100 g) brown sugar, packed

  • ¼ cup (50 g) granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • ½ teaspoon peppermint extract

  • 1 tablespoon instant coffee granules (dissolved in 1 tablespoon hot water)

  • ¾ cup (75 g) cocoa powder (Dutch-process preferred)

  • 1 cup + 2 tablespoons (135 g) all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon baking powder

  • ½ teaspoon salt

  • ¾ cup (125 g) semi-sweet or dark chocolate chunks

  • For the Topping:

  • ¾ cup (125 g) white chocolate chips or melting wafers

  • 1 teaspoon coconut oil or shortening (for smoother melting)

  • 2–3 candy canes, crushed (or about 2 tablespoons crushed peppermint)

Directions

  • Make the dough: In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy. Add egg, vanilla, peppermint extract, and dissolved instant coffee; whisk to combine.
  • Add dry ingredients: Sift in cocoa powder, flour, baking soda, baking powder, and salt. Mix with a spatula until just combined. Fold in chocolate chunks.
  • Chill the dough: Cover and refrigerate for 20–30 minutes to make it easier to scoop.
  • Bake: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop 2-tablespoon portions of dough, roll into balls, and place 2 inches apart. Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft.
  • Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Drizzle: Melt white chocolate and coconut oil in 30-second bursts in the microwave, stirring until smooth. Drizzle over cooled cookies, then immediately sprinkle crushed peppermint on top before the chocolate sets.

Notes

  • For extra soft cookies, slightly underbake them and let them finish setting on the pan.
  • Use Dutch-process cocoa for a deeper, richer chocolate flavor.
  • Want a “bakery look”? Use a round cutter to swirl around the cookies right after baking to make them perfectly circular.
  • The drizzle sets best when cookies are fully cooled.

Storage & Freezing Tips

  • Room Temperature: Store in an airtight container up to 5 days.
  • Refrigerator: Keeps up to 1 week, though drizzle may lose shine slightly.
  • Freezer: Freeze baked cookies (without drizzle) up to 2 months. Thaw, then add the drizzle and peppermint when ready to serve.
  • Make-Ahead Tip: Bake cookies a day in advance and drizzle the next morning before gifting or photographing.

More Holiday Recipes

I hope you and your loved ones enjoy this recipe as much as my family and I do! If you make it, tag @cassandcrumbb on Instagram or share it over on my Facebook page, Cass and Crumb — I’d love to see your cozy creations! 

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