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    Home » Dessert

    Peppermint Mocha Cookies

    Published: Dec 6, 2017 · Modified: Dec 13, 2022 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Peppermint Mocha Cookies! Inspired by the seasonal coffeehouse classic, these chocolate thumbprint cookies, are filled with a delicious peppermint mocha ganache and topped with a beautiful chocolate drizzle.

    Peppermint Mocha Truffle Thumbprint Cookies! Chocolaty with a smooth truffle center, they're a festive addition to a cookie exchange or holiday buffet!

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    If you wait patiently year round for the "red cup" that signals the start of the holiday season at the coffee house, then I have a feeling you're going to love my Peppermint Mocha Cookies!

    A simple, chocolate thumbprint cookie is filled with a dreamy, chocolatey pool of espresso & peppermint-infused ganache, and then drizzled with chocolate in these heavenly holiday cookies that are perfect for gift-giving.

    Looking for more holiday-worthy cookie recipes? Try my Raspberry Cheesecake Chocolate Thumbprint Cookies, Amaretto Biscotti or Hazelnut Bow Tie Cookies.

    This recipe is naturally vegetarian and can be made gluten-free.

    Jump to:
    • Ingredients
    • Instructions
    • Recipe FAQ's
    • Variations & Substitutions
    • Peppermint Mocha Cookies

    Ingredients

    • Unsalted butter
    • Brown sugar
    • Egg yolk
    • Vanilla extract
    • Cocoa powder
    • Flour
    • Sea salt

    For Filling:

    • Semi-sweet chocolate chips
    • Half and half or heavy cream
    • Instant coffee granules
    • Peppermint extract

    Instructions

    Preheat the oven to 350°F . Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.

    In a medium bowl using a hand mixer, or in the bowl of a stand mixer, beat together butter and sugar until fluffy. Add egg yolk and vanilla extract and mix until fully combined.

    Add cocoa powder, flour and salt and mix until the dough comes together.

    For the Cookies:

    Using a cookie scoop or spoon, scoop out about 1½ tablespoons of dough and roll into balls. Place onto prepared baking pan.

    Bake for 14-15 minutes or until the cookies are set. Remove from oven and, using the back of a ½ teaspoon measure, the end of a wooden spoon or your thumb, gently press a well into the center of each cookie. Allow to cool completely.

    For the Peppermint Mocha Ganache:

    Pour half and half or heavy cream into a small, microwave-safe bowl. Heat for about 20-30 seconds until just steaming & bubbling around the edges.

    Add in the instant coffee granules and peppermint extract; stir until the granules have dissolved.

    Pour the chocolate chips into the cream mixture and let sit for about a minute, then whisk until smooth and shiny.

    Carefully fill the indentations of each cookie with the chocolate. (You'll enough filling for 2 batches of cookies.)

    While the filling sets a bit (it will stay soft, but shouldn't be runny), melt about 2 tablespoons of semi-sweet chocolate chips in a small microwave-safe bowl, and whisk until smooth.

    Drizzle or pipe over the cookies; allow them to set completely before serving or packaging.

    Peppermint Mocha Truffle Thumbprint Cookies! Chocolaty with a smooth truffle center, they're a festive addition to a cookie exchange or holiday buffet!

    Recipe FAQ's

    Can thumbprint cookie dough be made ahead?

    Yes. Thumbprint cookie dough can be made 2-3 days in advance and stored in an airtight container in the refrigerator. When ready to make the cookies, take the dough out and let them soften a bit at room temperature to make them easier to scoop.

    How do I store Peppermint Mocha Cookies?

    These cookies should be placed in a single layer in an airtight container and refrigerated for best results. Allow them to come to room temperature before serving.

    Can these cookies be frozen?

    I have not personally tried to freeze them, but I think they'd freeze well. Place them in an airtight, freezer-safe container and keep frozen for up to 2 months. The texture of the ganache may change a bit.

    Variations & Substitutions

    Try these fun variations!

    • Change up the ganache! Try infusing the chocolate ganache with ⅛ teaspoon of almond extract, orange zest or a teaspoon or two of raspberry jam instead.
    • Roll the dough balls in some granulated sugar before baking for an extra sweet, sparkly exterior.
    • Top with colorful holiday sprinkles for an extra festive look.

    Diet-Specific Substitutions

    • Gluten-Free: I have not tried making these cookies gluten-free, but I imagine using a one-to-one gluten free flour blend would work just fine.

    Did you make this recipe? Leave a comment and rating below to let me know how you liked it!

    Peppermint Mocha Truffle Thumbprint Cookies! Chocolaty with a smooth truffle center, they're a festive addition to a cookie exchange or holiday buffet!

    Peppermint Mocha Cookies

    The Kitchen Prep
    The thumbprint cookie base comes together quickly with just a handful of ingredients. Their dimples are filled with a delicious peppermint mocha ganache before they’re finished off with a beautiful chocolate drizzle!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Dessert
    Cuisine American
    Servings 14 cookies

    Ingredients
      

    For Cookie:

    • ½ cup unsalted butter
    • ¼ brown sugar
    • 1 egg yolk
    • ½ teaspoon vanilla extract
    • ¼ cocoa powder
    • ¾ cup all purpose flour
    • ¼ teaspoon sea salt

    For Filling:

    • ½ cup semi-sweet chocolate chips
    • 3 tablespoons half and half or heavy cream
    • 1 teaspoon instant coffee granules
    • ⅛ teaspoon peppermint extract

    Instructions
     

    For Cookies

    • Preheat the oven to 350°F . Line a large cookie sheet with parchment paper. Set aside.
    • In a medium bowl (or the bowl of a stand mixer) beat together butter and sugar until fluffy. Add egg yolk and vanilla extract and mix until fully combined.
    • Add cocoa powder, flour and salt and mix until the dough comes together.
    • Using a cookie scoop or spoon, scoop out about 1½ tablespoons of dough and roll into balls. Place onto prepared baking pan.
    • Bake for 14-15 minutes or until the cookies are set. Remove from oven and, using the back of a ½ teaspoon measure, the end of a wooden spoon or your thumb, gently press a well into the center of each cookie. Allow to cool completely.

    For Peppermint Mocha Ganache

    • Pour half and half or heavy cream into a small, microwave-safe bowl. Heat for about 20-30 seconds until just steaming & bubbling around the edges.
    • Add in the instant coffee granules and peppermint extract; stir until the granules have dissolved.
    • Pour the chocolate chips into the cream mixture and let sit for about a minute, then whisk until smooth and shiny.
    • Carefully fill the indentations of each cookie with the chocolate. (You'll enough filling for 2 batches of cookies.)
    • While the filling sets a bit (it will stay soft but shouldn't be runny), melt about 2 tablespoons of semi-sweet chocolate chips in a small microwave-safe bowl, and whisk until smooth.
    • Drizzle or pipe over the cookies; allow them to set completely before serving or packaging.

    Notes

    Note: This recipe can be easily doubled for a larger crowd.
    Variations
    • Change up the ganache! Try infusing the chocolate ganache with ⅛ teaspoon of almond extract, orange zest or a teaspoon or two of raspberry jam instead.
    • Roll the dough balls in some granulated sugar before baking for an extra sweet, sparkly exterior.
    • Top with colorful holiday sprinkles for an extra festive look.
    Substitutions
    • Gluten-Free: I have not tried making these cookies gluten-free, but I imagine using a one-to-one gluten free flour blend would work just fine.
    « Raspberry White Chocolate Almond Kringle
    Chocolate-Orange Spritz Cookies »

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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