Tis the season for peppermint flavored treats! Along with gingerbread, peppermint is another flavor that is often used during the holidays. This recipe is another great addition to the peppermint craze. These peppermint mocha cookies are rich, indulgent, hearty and full of deep flavor with a hint of icy peppermint. So put on your favorite Christmas sweater and let’s get baking!
We have been in a very festive spirit since we’ve put up our tree. (We put it up early this year because we will be on vacation during Christmas!) My husband has been craving for all these holiday treats and has been asking me to bake it for him. (If you haven’t seen my other recipes you can them out here). There was one thing he asked for and he wasn't the only one, and it was peppermint.
Now, I know that this isn’t anything new, but you know what, I wanted to make my own. And here we are, my version of a peppermint mocha cookie. I made sure that this cookie had the right amount of coffee, chocolate, and peppermint flavor. This is literally a festive flavor bomb waiting to happen. It’s also a very hearty cookie because of the added chocolate chips. I even dipped it in a little chocolate and topped it off with crushed peppermint. It may be a little much, but it’s the holidays if there’s any excuse to be “a little much” it’s now!
If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!
If you like this recipe, check these out:
- Vegan Gingerbread Cookies
- Fudgy Brownie Cookies
- Vegan Chunky Chocolate Chip Cookies
- Espresso Rye Chocolate Chip Cookies
Happy Holidays everyone!
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📖 Recipe
Vegan Peppermint Mocha Cookies
Equipment
- Food scale highly recommended
- Large mixing bowl
- Whisk
- Rubber spatula
- Medium cookie scoop
- Parchment Paper
- Rimmed baking sheet
- Wire cooling rack
- Heatproof bowl
Ingredients
Cookies
- ⅓ cup (80g) Non-dairy milk (warm, I used soy)
- 3 tablespoons Instant espresso powder
- ½ cup (100g) Granulated sugar
- ¾ cup (150g) Brown sugar (lightly packied)
- ½ teaspoon Salt
- ½ cup (110g) Vegetable oil (or any neutral oil)
- 1 teaspoon Vanilla extract
- ½ teaspoon Peppermint extract
- ½ cup (50g) Dutch-processed cocoa powder ( sifted, see notes)
- 1 ¼ cup (160g) All-purpose flour (leveled and sifted)
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 cup (180g) Semi sweet chocolate chips
Toppings
- 1 ½ cups (270g) Semi-sweet chocolate chips
- 3 Large candy canes (crushed)
Instructions
Cookies
- Combine the warm non-dairy milk and instant espresso to dissolve. Set aside.
- In a medium-sized bowl, whisk together granulated sugar, brown sugar, and oil. Then add in the espresso milk mixture, vanilla and peppermint extract, and continue to mix until well combined. Sift in Dutch-cocoa powder and continue to mix until it comes together. It might not look like it will mix in at first, but it will.
- Next, sift in the flour, baking powder, and baking soda. Gently fold it in with a spatula, until there is no dry flour left. Add in the chocolate chips, and fold to spread out evenly. Cover the bowl and chill the cookie dough in the fridge for 1 hour or for best results, overnight.
- Meanwhile, line a baking sheet with parchment paper, and preheat your oven at 350° Fahrenheit. With a medium-sized cookie scoop, place the dough onto the prepared baking sheet leaving 2 inches apart. You can also roll the dough with your hands, estimate about a 2-inch dough ball.
- Bake for 18-20 minutes. Remove from the oven, and allow the cookies to cool on the pan for 5 minutes. Transfer them to a wire rack to finish cooling.
Finishing touches
- While you wait for the cookies to cool, prep a baking pan with parchment paper. Next, crush the candy canes into very small pieces by placing them in a sturdy zip bag and smash them with something heavy, like a rolling pin.
- Melt the chocolate in the microwave, in a heatproof bowl. Heat the chocolate in 15-second increments, while stirring in-between. Continue to do this until all the chocolate has melted through. Then, dip each cookie halfway into the melted chocolate and gently tap off any excess chocolate.
- Place them onto parchment-lined baking sheet and sprinkle crushed candy canes over the chocolate. Repeat with the rest of the cooled cookies. Place the baking pan into the fridge to help the chocolate set. Once set, serve and enjoy!
Notes
- I prefer using Dutch-processed cocoa powder because it gives the cookies a deeper flavor and works well with the espresso powder. This recipe strictly uses dutch-processed cocoa powder, so if you decide to use natural cocoa powder the results will be very different.
- Toppings are totally optional, you can totally serve the cookies plain. It’s still just as delicious!
- Placing the cookie dough in the fridge is an absolute must. It will help keep the shape of the cookie as it bakes, and it adds a bit more flavor!
- Why microwave the chocolate in increments? It is tempting to heat the chocolate in one go, but the constant heat from the microwave can risk burning it.
Amy Whitaker says
I decided to bake these cookies at the last minute because I needed one more treat to put on the dessert table for christmas. I cannot stop eating them. I slightly overbaked them so they are a little hard but the flavor is out of this world. I will be making them again very soon. These cookies are absolutely amazing. No one would ever be able to tell that they are vegan. These are the best cookies I have ever tasted.
Floured Frame says
This makes me so happy! I'm so glad that you loved this recipe!