Peppermint white chocolate mocha cookies are an easy holiday cookie recipe, filled with chopped peppermint flavored white chocolate. They’re chewy, soft and delicious!
It wouldn’t be Christmas without cookies! And if you’ve had a few not so nice moments this year, make peppermint white chocolate mocha cookies, because these gems are guaranteed to get you on the nice list.
Not only are they loaded with chopped Hershey Candy Cane Kisses, but they also have some coffee to give Santa just enough energy to finish his busy night.
Let’s talk about what you’ll need to make them.
Peppermint White Chocolate Mocha Cookies:
This is a pretty basic cookie recipe so you’ll find all of the usual suspects: all purpose flour, butter, granulated sugar, brown sugar, vanilla and eggs. You’ll also need:
- INSTANT ESPRESSO POWDER: This is where the coffee flavor comes from in the cookies. The recipe calls for 2 tablespoons and gives the cookies a subtle coffee flavor. If you’d like more I’d add another tablespoon.
- HERSHEY’S CANDY CANE KISSES: A blend of white chocolate and peppermint candies. You’ll need about 30 for this recipe and I recommend rough chopping them so you get little bits all throughout the cookies.
- RED AND GREEN SANDING SUGAR: This is optional but adds a festive pop to the cookies.
Step by Step Photos and Instructions:
Peppermint White Chocolate Mocha Cookies are pretty easy to make as far as cookies go! You don’t even need to worry about chilling them before baking. Follow along with these step by step photos and instructions to see just how easy they are to make.
Cream together butter and sugar. Add eggs and vanilla. 
Add in dry ingredients. 
Mix in chopped Hershey Candy Cane Kisses. 
Bake.
STEP #1: Preheat oven to 350 degrees. Use a handheld mixer (or a stand mixer) to beat together butter, granulated sugar and brown sugar until fluffy. Add the eggs one at a time followed by vanilla extract.
STEP #2: Add in the flour, baking soda, salt and instant espresso powder. Mix well.
STEP #3: Fold in chopped Hershey’s Candy Cane Kisses.
STEP #4: Use a cookie scoop or form rounded tablespoons of dough two inches apart on a parchment lined cookie sheet. Sprinkle with red and green sugar if using. Bake 10 – 12 minutes.
Storage and Leftovers:
These cookies will keep for several days in an air tight container on the counter.
If you’re on a holiday treat baking spree, make these recipes, too:
Dark Chocolate, Cranberry and Oatmeal Cookies: If you love oatmeal raisin cookies, give these a try!
Peppermint Fudgy Brownie Cookies: Full of peppermint, chocolate goodness!
Mint Oreo Truffles: easy and no bake!
3 Ingredient Fudge is a family recipe we’ve been making for generations!
Note: Originally published in 2012. Updated in 2023 with new photos, step by step photos and nutrition information.
Servings
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cup flour
- 2 tablespoons instant espresso (3 if you are a big coffee fan)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 30 Hershey Candy Cane Kisses (chopped )
- Red sugar (green sugar and sprinkles (optional))
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Beat together butter, brown sugar and granulated sugar until fluffy. Beat in eggs one at a time. Beat in vanilla.
- Mix flour, coffee, baking soda and salt together in a separate bowl. Slowly beat into butter mixture. Fold in chopped kisses.
- Place rolled tablespoonfuls of cookie dough onto prepared baking sheet. Sprinkle with sugar and sprinkles. Bake for 10 - 12 minutes or until edges have browned slightly. Allow to cool a couple of minute on the tray. Transfer to a cooling rack to cool completely.
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that is too funny! i love anything mocha, like those mocha flavored iced coffee starbucks drinks they sell in the store. LOVE them! these cookies look yummy. the combination of flavors are so festive.