Peppermint Mocha Cookies
If you’re a fan of a piping hot peppermint mocha (and really, who isn’t?!), then this Peppermint Mocha Cookie recipe is perfect for you. Think of your favorite seasonal coffee drink, but in cookie form! This fun twist on a classic sugar cookie combines the rich, chocolatey goodness of mocha with that refreshing minty kick of peppermint, making each bite feel like a sip of your go-to café order.
But the best thing about these peppermint mocha cookies is that they’re super easy to make! Whether you’re baking for a party, a cookie swap, or just because you’ve got a serious craving for something sweet, these cookies deliver. And if you really want to take them to the next level, you can decorate them with festive sprinkles or some crushed peppermint candies for a bit of crunch and color.
With the balance of rich mocha and cool peppermint, these sugar cookies offer a delightful mix of flavors and are bound to be a hit with the whole family. You can make them even more family-friendly by eliminating the caffeine—check out the tips below! Now, gather your ingredients, brew a cup of coffee for a boost of baking inspiration, and get ready to whip up a batch of these decadent, minty mocha-inspired treats!
How to Make Peppermint Mocha Cookies
Making these peppermint mocha sugar cookies is super simple and so much fun. Here’s a peek at how it’s done, but make sure to check out the full recipe directions below.
Mix
To start, heat your oven to 350° F. Then, grab a large mixing bowl and beat together your cookie mix, butter, eggs, coffee, and espresso powder until a dough forms.
Roll
Once your dough is ready, roll it into 1-inch balls (about a tablespoon each) and place them on an ungreased cookie sheet, spacing them about 2 inches apart.
Bake
Pop them in the oven for 12 to 14 minutes, just until the edges are a light golden brown. After they cool for a couple of minutes, transfer them to a wire rack to cool completely.
Dip
Now comes the fun part! Melt your dark chocolate in the microwave, stirring every 30 seconds until it’s nice and smooth. Dip half of each cookie into the chocolate, letting any extra drip off.
Decorate
For the rest of the cookies, drizzle them with milk chocolate and white icing, and then go wild with your favorite sprinkles or crushed peppermint candies.
These cookies are as fun to make and decorate as they are to eat! Grab your ingredients and get ready to bake up a batch that’s sure to impress.
Storing Peppermint Mocha Cookies
Leftover cookies? Lucky you! Storing your peppermint mocha cookies properly will keep them fresh and delicious. Once the cookies have cooled completely and the chocolate or icing decorations have fully set, place them in an airtight container. To prevent them from sticking together, place parchment paper between each layer. Store the container at room temperature, and your cookies should stay fresh for up to five days.
You can also freeze these cookies to extend their shelf life. To do so, first make sure the cookies are fully cooled and decorated. Then, arrange them in a single layer on a cookie sheet and freeze for about an hour. Once they’re frozen solid, transfer them to a freezer-safe container or bag. They’ll keep in the freezer for up to 2 months. When you’re ready to enjoy them, just let them thaw at room temperature for a few hours.
No matter how you store them, these peppermint mocha cookies hold up well, and they’ll still taste as delicious as the day you baked them!
Frequently Asked Questions
Watch Video
Peppermint Mocha Cookies
- Prep Time 20 min
- Total 50 min
- Servings 24
- Ingredients 9
Ingredients
- 1 pouch Betty Crocker™ Limited Edition Soft Baked Peppermint Sugar Cookie Mix
- 1/2 cup (1 stick) unsalted butter, softened
- 2 eggs
- 1 tablespoon brewed coffee
- 2 teaspoons espresso powder
- 1 cup dark chocolate chips
- Betty Crocker™ Milk Chocolate Decorating Cookie Icing
- Betty Crocker™ White Decorating Cookie Icing
- Assorted sprinkles and chopped candies, for decorating
Instructions
-
Step1Heat oven to 350 F. In a large mixing bowl, beat together the cookie mix, butter, eggs, coffee, and espresso powder until a dough forms.
-
Step2Roll the dough into 1-inch balls (about 1 rounded tablespoon) and place 2 inches apart on an ungreased cookie sheet. Bake for 12 to 14 minutes until the edges are light golden brown. Cool for 2 minutes, then transfer to a cooling rack to cool completely.
-
Step3Place the dark chocolate in a medium microwave safe bowl and microwave in 30 second intervals, stirring in between, until melted and smooth. Using half the amount of cookies, dip half of each cookie into chocolate, allowing excess to drip off.
-
Step4Drizzle the remaining cookies halfway with the milk chocolate and white decorating icing.
-
Step5Immediately decorate the cookies with sprinkles or chopped candies as desired.
Nutrition
Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
- tip 3