If you’re a fan of the classic peppermint mocha, these cookies are bound to become your new holiday favorite! Rich, chocolatey cookies are infused with espresso and peppermint, dipped in creamy white chocolate, and finished with a sprinkle of crushed candy canes. Perfect for cookie swaps, festive gatherings, or enjoying with a cup of coffee, these cookies bring holiday cheer to every bite.
Why You’ll Love This Recipe
- Classic Flavor Combo: The perfect mix of chocolate, coffee, and peppermint.
- Impressive but Easy: They look fancy, but the recipe is simple to follow.
- Great for Gifting: These cookies are stunning and make a delightful edible gift.
- Make-Ahead Friendly: Prepare in advance for stress-free holiday planning.
- Versatile: Swap in your favorite chocolates or toppings for a personal touch.
Ingredients You’ll Need
For the Peppermint Mocha Cookies:
- 3/4 cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Crisco® All-Vegetable Shortening (1 baking stick)
- 1¾ cups light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon peppermint extract
- 2 tablespoons whole milk
- 3.5 ounces semi-sweet chocolate, roughly chopped, melted, and slightly cooled
For the White Chocolate Coating:
- 8 ounces white chocolate, finely chopped
- 4 full-size candy canes, finely chopped
Kitchen Equipment Needed
- Mixing bowls
- Stand mixer with paddle attachment or handheld electric mixer
- Whisk
- Measuring cups and spoons
- Parchment paper
- Baking sheets
- Heatproof bowl and medium pot for melting chocolate (double boiler setup)
- Silicone spatula
- Wire rack
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the cocoa powder, flour, espresso powder, baking powder, and salt until well combined. Set aside.
Step 3: Cream the Shortening and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
Step 4: Add Wet Ingredients
Beat in the eggs, peppermint extract, and milk. Reduce the mixer speed to low and gradually add the dry ingredients. Mix until just combined. Finally, add the melted chocolate and mix until incorporated.
Step 5: Scoop and Bake
Using a 1/4-cup measuring scoop, portion the sticky batter onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake one tray at a time for 9 to 10 minutes, or until the edges are set and the cookies are slightly puffed. Cool completely on the baking sheet for about 30 minutes.
Step 6: Prepare the White Chocolate Coating
Fill a medium pot one-third full with water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn’t touch the water. Add the chopped white chocolate and stir occasionally until melted. Once smooth, transfer the melted chocolate to a liquid measuring cup for easy dipping.
Step 7: Decorate the Cookies
Dip half of each cookie into the melted white chocolate, then place it back on the parchment-lined baking sheet. Sprinkle the dipped portion with crushed candy canes. Allow the chocolate to set at room temperature for about 1 hour.
Step 8: Serve and Enjoy
Once the chocolate is firm, your cookies are ready to serve!
Serving and Storage Tips
- Serving: Serve these cookies with hot cocoa, coffee, or a tall glass of milk for the ultimate holiday pairing.
- Storage: Store cookies in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 1 week.
Variations
- Dark Chocolate Swap: Use dark chocolate instead of white chocolate for dipping.
- Extra Minty: Add crushed peppermint candies to the cookie dough for more peppermint flavor.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Festive Sprinkles: Use holiday-themed sprinkles in place of crushed candy canes for a colorful alternative.
Helpful Notes
- Allow the cookies to cool completely before dipping them in chocolate to prevent melting or cracking.
- For a smoother dipping process, keep the melted white chocolate warm by placing it back over the double boiler as needed.
- Use fresh candy canes for the best texture and flavor in the topping.
Tips from Well-Known Chefs
- Ina Garten: “Use high-quality chocolate for dipping—it makes all the difference in flavor and presentation.”
- Nigella Lawson: “Chill the dough briefly if it becomes too sticky to handle when scooping.”
- Ree Drummond: “To make cleanup easier, line your counters with parchment paper before sprinkling the crushed candy canes.”
Frequently Asked Questions
1. Can I use butter instead of shortening?
Yes, but the texture will be slightly different. Butter adds more flavor but may result in a flatter cookie.
2. How do I prevent my cookies from spreading too much?
Ensure your ingredients are measured accurately, and avoid overmixing the dough. Chilling the dough for 15–20 minutes before scooping can also help.
3. Can I freeze these cookies?
Yes! Freeze the baked cookies without the white chocolate coating, then dip and decorate after thawing.
4. Can I skip the espresso powder?
The espresso powder enhances the chocolate flavor, but you can omit it if preferred.
5. What’s the best way to crush candy canes?
Place candy canes in a zip-top bag and crush them with a rolling pin for a quick and mess-free method.
These Peppermint Mocha Cookies are a holiday favorite that combines classic flavors with stunning presentation. Perfect for gifting or enjoying with loved ones, they’re sure to bring joy to any festive occasion!
