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Chewy Peppermint Mocha Cookies Recipe

Chewy Peppermint Mocha Cookies

Soft, chewy chocolate cookies flavored with instant espresso and peppermint, filled with semisweet chocolate chips, and topped with crushed candy canes. This recipe makes about 24–30 cookies.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, melted and cooled slightly
  • 1 cup (200 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Peppermint extract
Dry Ingredients
  • 2 cups (250 g) All-purpose flour
  • 3/4 cup (64–75 g) Unsweetened cocoa powder
  • 1 tablespoon Instant espresso powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
Mix-Ins and Topping
  • 1 cup (170 g) Semisweet chocolate chips or chunks
  • 1/2 cup Crushed peppermint candies or candy canes

Method
 

Step-by-Step
  1. Whisk the flour, cocoa powder, instant espresso powder, baking soda, and fine salt together in a medium bowl.
  2. In a separate large bowl, whisk the melted, slightly cooled butter with the packed brown sugar and granulated sugar until smooth.
  3. Beat in the room-temperature eggs, vanilla extract, and peppermint extract until fully combined.
  4. Add the dry ingredients to the wet ingredients and mix only until no dry flour remains. Fold in the semisweet chocolate chips or chunks.
  5. Cover the dough and chill it for at least 30 minutes, or up to 2 hours for thicker, chewier cookies.
  6. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop approximately 1 1/2 tablespoons of dough per cookie and arrange the portions about 2 inches apart on the prepared sheets.
  8. Bake for 9–11 minutes, until the edges look set but the centers still appear soft.
  9. Immediately press extra chocolate chips and crushed peppermint pieces onto the tops if desired. Cool the cookies on the baking sheet for 5–10 minutes before transferring them to a rack.

Notes

Do not overbake; the centers should look slightly underdone when the cookies leave the oven. Peppermint extract is strong, so measure carefully. Store cooled cookies in an airtight container at room temperature.