Peppermint White Chocolate Mocha Cookies
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Prep Time: 15 minutes | Bake Time: 10 minutes | Total Time: 25 minutes
This cookie tastes like your favorite Starbucks drink but in cookie form!
What Are Peppermint White Chocolate Mocha Cookies?
Peppermint white chocolate mocha cookies are everything you love about the classic Starbucks winter drink baked into a soft, fudgy cookie. They start with a cocoa-rich chocolate base, get a hit of cool mint, and finish with a swirl of vanilla frosting and crunchy peppermint pieces. They’re festive without trying too hard, cozy without being boring, and basically taste like December in cookie form.
Ingredients you will need
unsalted butter
granulated sugar
egg
egg yolk
vanilla extract
mint extract
whole milk
all purpose flour
baking soda
espresso powder
salt
white chocolate chips
powdered sugar
heavy cream
Our Tips for Peppermint White Chocolate Mocha Cookies
Do not overbake the cookies. Pull them when the centers look slightly soft. This keeps the texture fudgy once cooled.
Make sure the butter is softened but not melty. Too warm and the cookies will spread flat.
Cool the cookies fully before frosting or the mousse will melt into the tops.
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How to Store Peppermint White Chocolate Mocha Cookies
In the fridge: Store frosted cookies in a single layer in an airtight container. If stacking, use parchment between layers so the mousse stays neat. They stay fresh for about three days.
In the freezer: Freeze the cookies unfrosted in a sealed container for up to two months. When ready to serve, thaw at room temperature, then whip a fresh batch of mousse and frost.
Peppermint White Chocolate Mocha Cookies
This cookie tastes like your favorite Starbucks drink but in cookie form!
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 1 teaspoon espresso powder
- 1 tablespoon whole milk
- 1½ cups all purpose flour
- ½ cup Dutch processed cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup white chocolate chips
- ¾ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- Andes peppermint chips for topping
- salt, to taste
Instructions
- Make the Dough: Cream the softened butter with the granulated sugar until light and fluffy, about 2 minutes.
- Add Eggs and Wet Ingredients: Mix in the egg, then the egg yolk, followed by the vanilla extract, peppermint extract, and milk until fully combined, about 2 minutes.
- Add Dry Ingredients: Sift in the flour, cocoa powder, espresso powder, baking soda, and salt. Mix until just combined, then fold in the white chocolate chips.
- Shape the Cookies: Scoop the dough into 2-tablespoon portions and arrange on a lined baking sheet.
- Bake: Bake at 350°F for 8 to 9 minutes. The centers should look slightly underbaked. Cool on the tray for 10 minutes, then move to a rack.
- Make the Vanilla Frosting: Beat the butter until creamy, about 2 minutes. Add powdered sugar and beat on low for 30 seconds, then increase to medium high and beat for 2 minutes until light and spreadable. Add vanilla extract and salt; beat 1 minute.
- Assemble: Spread frosting over each cooled cookie and top with peppermint chips.
Notes
- Peppermint Strength Varies: Some mint extracts are stronger than others. If yours is extra potent, start with ½ teaspoon and adjust next time.
- Cocoa Type Matters: Dutch processed cocoa gives a smoother, richer chocolate flavor and prevents any chalkiness.
- Frost Thickly: These cookies stand up to a generous layer of frosting, which balances the deeper chocolate base and mint.
- “For from him and through him and for him are all things. To him be the glory forever.” Romans 11:36
