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Chewy Peppermint Mocha Cookies

Chewy Peppermint Mocha Cookies (SO GOOD!)

These chewy peppermint mocha cookies are easy to make, have fantastic flavor & texture, and look beautiful on holiday cookie platters!
4.89 from 9 votes
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Course: Desserts
Prep Time: 15 minutes
Cook Time: 9 minutes
Additional Time: 9 minutes
Total Time: 33 minutes
Author: TheAmericanPatriette

Ingredients

  • 2 sticks 1 c unsalted butter at room temp or very slightly softened in the microwave
  • 1 c packed brown sugar
  • ⅔ c granulated white sugar
  • 2 large eggs
  • 3 tsp vanilla
  • 2 ½ c flour
  • ½ c unsweetened dark chocolate cocoa I use Hershey’s Special Dark
  • 3 tbsp ground coffee I use decaf*
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 c dark chocolate chips you can use semisweet if you prefer
  • 1 c Andes Creme de Menthe baking chips
  • Crushed candy canes - for rolling about 4-5 tbsp

Instructions

  • Using a stand mixer with the paddle attachment (or a hand-held electric mixer), cream together the butters & the sugar on medium speed for about 2 minutes.
  • Scrape the sides of the bowl with a spatula & then add in eggs & vanilla. Mix just until blended (10-15 seconds) on medium speed.
  • In a separate bowl, whisk together flour, cocoa, baking soda, coffee grounds, and salt.
  • With the mixer on low, gradually add in dry ingredients. Mix just until combined. Fold in chocolate chips & Andes baking chips.
  • Cover mixing bowl with plastic wrap and chill in the fridge for at least 30 minutes. (You can chill longer - even overnight - if that's more convenient.)
  • Remove dough from fridge, preheat oven to 375, and roll out dough to form 24 cookies. Roll the top of each dough ball in a shallow bowl or plate of crushed candy canes, just to lightly cover the top and around the sides.
  • Put 12 dough balls on each baking pan. (If you aren't using USA Pans as your cookie sheets, you may want to consider laying down parchment paper to prevent cookies from sticking.)
  • Bake one pan at a time for 9 minutes at 375 & remove from oven. Allow cookies to cool on pans for about 5-10 minutes, and then transfer to a cooling rack and allow them to completely cool before transferring them to an airtight container.
  • ENJOY! Share with friends & family - they'll love 'em!

Notes

*You can use espresso powder if you prefer, but I'd use less - maybe 1.5-2 tbsp, just since it's typically ground a lot finer than coffee. No need to use decaf if you'd rather use regular.
Note on crushed candy canes: you can probably buy these pre-crushed on the baking aisle of your grocery store. I always get mine in a bag already crushed...they make baking so much easier!
  • These cookies freeze well!
    To freeze: place the cookies flat on a cookie sheet, place the sheet in the freezer for about 30 min, and then move the cookies into a plastic container with a lid & store in the freezer. To thaw: you can either set them out of the freezer for a couple of hours, or you can microwave them to speed up the thawing process. I've done both, especially if we're impatient for cookies. 🙂
  • You can easily halve the batch if you want to just make a small amount. All of the instructions are the same, just halve the ingredients! 🙂