Peppermint Mocha Cookies

Description: a cocoa and espresso cookie with a subtle hint of peppermint.  This is a great treat for the holidays, but could also be good all winter long.  (Recipe adapted from Sally’s Baking Addiction).



  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon coffee extract
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1 Tablespoon espresso powder
  • 1/4 teaspoon salt
  • 1 cup mini semi-sweet chocolate chips
  • one bag of peppermint white chocolate Hershey’s kisses
  • sanding sugar or sprinkles of your choosing
  1. Once softened, beat the butter for about a minute until smooth.  Add the sugars and beat until fluffy.  Start on low speed to get the sugar incorporated into the butter; then, increase to medium/medium high speed to get that fluffy texture.  The mixture should lighten in color.  Beat in the egg and extracts.
  2. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.  Add the dry ingredients into the bowl with the wet ingredients and mix on low speed until just combined.
  3. Add the chocolate chips and beat on medium high speed until combined.
  4. Wrap the dough tightly with plastic wrap and set in the fridge to chill for at least three hours.
  5. Once chilled, remove the cookie dough from the fridge and sit at room temperature for roughly 20 minutes.
  6. Preheat oven to 350.  Line 2-3 large baking sheets with parchment paper.
  7. Using a 1/5 tablespoon cookie scoop, scoop and roll the dough into balls and place on baking sheet about 1.5 inches apart.
  8. Bake the cookies for 9 minutes.  Allow to cook on the baking sheet for 5 minutes before transferring to rack to cool completely.
  9. Once the cookies are cool, unwrap the bag of Hershey kisses.  Melt the kisses over a double boiler or in a microwave safe bowl.  If using the microwave, start with 30 seconds and then continue with 15 second increments, making sure to fully stir in between.  Place your sprinkles or sanding sugar in a small bowl.
  10. Dip each cookie halfway into the melted chocolate. Allow the excess to drip off.  Then, gently roll in the bowl of sprinkles.  (I used silver pearlized sprinkles).  Place the cookies onto the baking sheet with parchment paper.  Allow to cool fully.  You can put the baking sheet in the fridge to set.