• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Live to Sweet
  • Contact
  • About
    • About
    • Privacy Policy
  • Recipe Index
  • Work with Me
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cookies, Brownies & Bars

    Peppermint Mocha Cookies

    December 3, 2020 by Amee Leave a Comment

    Jump to Recipe Print Recipe

    I've had this idea for Peppermint Mocha Cookies in my brain for *years.* I finally decided that THIS is the year to make them a reality! 2020 hasn't been a great year, but with cookies like this, it's not all bad, either! 😉

    Peppermint Mocha Cookies
    These Peppermint Mocha Cookies are crisp, chewy, chocolatey cookies with hints of espresso and peppermint! They're just perfect for the holiday season and, frosted with some trusty royal icing, you can make them as simple or elaborate as you'd like!

    Peppermint Mocha Cookies

    I'm not much of a cookie decorator, but sometimes I decide to spend half a day trying to be. What you see before you is absolutely the best of my ability. But, you need to know that how they look is absolutely secondary to how amaaaazing these babies taste! So, if you're not much of a cookie decorator, just keep them simple and ENJOY! <3

    Peppermint Mocha Cookies

    There are a few ingredients that you might have to seek out:

    • I've found it difficult to find espresso powder, especially one that's fine in texture and isn't already as hard as a rock. I use King Arthur Baking's brand (link [here]), as it's very fine and made specifically for baked goods.
    • I always add a little chocolate extract to all my chocolatey baked goods! Chocolate extract lends amazing depth of flavor! If you can't find it in your local grocery store, you can find some [here]. Even better, make yourself some [Homemade Chocolate Extract] for next time!
    • I can never find meringue powder at my local grocery store. You can find it in craft stores and cake decorating supply shops, and you can also find it online [here].

    Peppermint Mocha Cookies

    I like lining my pans with silpats because they can be used over and over again and the cookies brown more slowly. If you're interested in getting yourself some, you can find them [here]. If you line your pans with parchment paper, just keep in mind that they may be done a little quicker than mine were.

    Peppermint Mocha Cookies

    Life may not allow for time to spend half a day decorating cookies, but surely there's time to EAT! Make these babies, sit back, and enjoy the season!

    Other posts you may like:

    Peppermint Mocha Cupcakes

    Peppermint Brownie Cheesecake

    Christmas Cookies

    Christmas Desserts

    Recipe adapted from Sally's Baking Addiction (link here).

    Peppermint Mocha Cookies

    Peppermint Mocha Cookies

    Amee
    Peppermint Mocha Cookies! Super chocolatey with hints of espresso and peppermint! Get your holiday coffee craving in cookie form!
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Cookies
    Servings 24 4" cookies
    Prevent your screen from going dark while you bake!

    Ingredients
      

    Peppermint Mocha Cookies:

    • 1½ cups flour
    • ¾ cup unsweetened cocoa powder
    • 2 teaspoon espresso powder (see note)
    • 1 teaspoon baking powder
    • pinch salt
    • ¾ cup unsalted butter, at room temperature
    • 1 cup sugar
    • 1 egg, at room temperature
    • ½ teaspoon vanilla extract
    • ½ teaspoon chocolate extract (see note)
    • ½ teaspoon peppermint extract

    Peppermint Royal Icing:

    • ⅔ cup water
    • 3 tablespoon meringue powder (see note)
    • 1 teaspoon cream of tartar
    • ¼ teaspoon peppermint extract
    • 2 lbs powdered sugar, sifted

    Instructions
     

    For Cookies:

    • Combine dry ingredients (flour, cocoa, espresso powder [see note], baking powder, and salt) in a medium bowl. Set aside.
    • In the bowl of a stand mixer, beat the butter until smooth and creamy. Add sugar and beat until light and fluffy, scraping down the sides of the bowl as necessary.
    • Add egg and extracts (see note on chocolate extract) and mix to combine. Gradually add the dry ingredients and mix until just incorporated.
    • Divide dough into two equal parts. Roll each half to about ¼" thick between two sheets of parchment paper. Transfer the rolled-out dough to a cookie sheet and refrigerate for at least 1-2 hours (chilling the dough is critical!).
    • After dough has chilled, preheat oven to 350° F. Line cookie sheets with silpats (see note) or parchment and set aside.
    • Cut shapes out of chilled dough. You may re-roll the scraps, just make sure dough doesn't get too warm.
    • Bake cookies for about 10 minutes, rotating the cookie sheet halfway through baking. Cool the cookies on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.

    For Icing:

    • In the bowl of a stand mixer, combine water, meringue powder, and cream of tartar. Using the whisk attachment, beat mixture until soft peaks form. Stop the mixer and scrape down the sides as necessary.
    • With the mixer running on low speed, gradually add the powdered sugar. Beat mixture until combined.
    • Color royal icing as desired. I outlined my cookies in royal icing. To frost the rest of the cookie, I added enough water (you won't need much!) to make the icing a pourable consistency, and "flooded" the cookies with the remaining icing.
    • Royal icing dries out quickly, so be sure to keep it covered with plastic or inside squeeze bottles (see note) if you're not using it right away.
    • Frost/decorate cookies as desired.
      Enjoy!

    Notes

    Note on espresso powder: I've found it difficult to find espresso powder, especially one that's fine in texture and isn't already as hard as a rock. I use King Arthur Baking's brand (link [here]), as it's very fine and made specifically for baked goods.
    Note on chocolate extract: I always add a little chocolate extract to all my chocolatey baked goods! Chocolate extract lends amazing depth of flavor! If you can't find it in your local grocery store, you can find some [here]. Even better, make yourself some [Homemade Chocolate Extract] for next time!
    Note on meringue powder: I can never find meringue powder at my local grocery store. You can find it in craft stores and cake decorating supply shops, and you can also find it online [here].
    Note on silpats: I like lining my pans with silpats because they can be used over and over again and the cookies brown more slowly. If you're interested in getting yourself some, you can find them [here]. If you line your pans with parchment paper, just keep in mind that they may be done a little quicker than mine were.
    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
    This post contains affiliate links.
    « 20+ Christmas Cookie Recipes
    20+ Christmas Dessert Recipes »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Picture of Amee, founder of Live to Sweet.

    Hi, I'm Amee! Here at Live to Sweet you'll find unique and flavorful dessert recipes. Always delicious, and always from scratch!

    Click for More About Me -->

    New & Seasonal Recipes

    • Honey Lavender Latte Cookies
    • Blackberry Buttermilk Muffins
    • Strawberry Cheesecake Cookies
    • Blueberry Angel Food Cake
    • Lavender Lemon Cake
    • Strawberry Thyme Blondies

    Follow Along with Me!

    • Instagram
    • Facebook
    • Twitter
    • Pinterest
    • TikTok

    Popular Recipes

    • Honey Cookies
    • Blackberry Cream Pie
    • Raspberry Tartlets with Pistachio Crust
    • Strawberry Angel Food Cake

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Live to Sweet © 2018-2022. All Rights Reserved.