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My thick and chewy Peppermint Mocha Cookies are packed with plenty of mint and a hint of coffee; my favourite Christmas drink in cookie form!

Peppermint Mocha Cookies

My thick, chewy Peppermint Mocha Cookies are everyone’s favourite Christmas beverage in cookie form!
Prep Time 6 hours
Cook Time 10 minutes
Total Time 6 hours 10 minutes
Servings 26
Author Annie S


  • 1 cup (140g) plain flour
  • ½ cup (50g) cocoa powder
  • 1 tbsp cornflour/cornstarch
  • 1 tsp bicarbonate of soda/baking soda
  • Pinch of salt
  • 1 cup (175g) milk chocolate chips
  • 1 3/4 sticks (200g) unsalted butter, at room temperature
  • 1 cup (200g) light brown sugar
  • 2 large eggs
  • 1 1/2 tbsp peppermint extract
  • 1 tbsp freshly ground espresso dissolved in 1tbsp hot water; you can also use 1tbsp instant coffee
  • 8 oz /225g white chocolate, melted and slightly cooled, optional
  • Christmas sprinkles, optional


  • No need to preheat the oven yet, this dough needs to chill!
  • Place flour, cocoa powder, cornflour, bicarb, salt and chocolate chips into a medium sized bowl and mix until all the chocolate chips are coated in flour. Leave to one side.
  • Place butter and sugar into a large bowl, or the bowl of your stand mixer and beat on medium-high speed until light and fluffy, around 2 minutes.
  • Add in the eggs and peppermint extract, scraping down the sides of the bowl as necessary and mix on med-high speed until well combined and smooth, around 1 minute.
  • Add in the 1tbsp of brewed coffee and tip in the flour/cocoa mixture. Mix on low until a soft dough forms and there are no lumps of flour.
  • Transfer the dough to a medium sized bowl (the one you measured the flour in is fine) and cover with cling film. Place in the fridge to chill for at least 6 hours, overnight if possible.
  • Once the dough is chilled, preheat the oven to 180C/350F and line 2-3 baking trays with a silicone mat/Silpat/grease proof paper.
  • Using a 1.5tbsp cookie scoop, place dough balls 2 inches apart on the baking trays and flatten them ever so slightly with the palm of your hand, so they don’t roll away!
  • Place in the oven for 9-11 minutes, until the edges are slightly crisp, but the middle still looks a little soft. If you look in the light of the oven, the top will look kind of matte and not wet and shiny.
  • Leave to cool on the baking trays.
  • At this stage, you can stop and enjoy the Peppermint Mocha Cookies or you can place the melted white chocolate into a small bowl and dunk each cookie into the chocolate, to cover each cookie half way.
  • Place on a wire rack with kitchen paper underneath it and sprinkle with Christmas sprinkles. Leave for 45 minutes – 1 hour to set before enjoying!
  • Peppermint Mocha Cookies will keep in an airtight container, at room temperature for 5 days.