Peppermint Mocha Chocolate Blossom Cookies
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Step into a world of holiday delights with these Peppermint Mocha Chocolate Blossom Cookies! These decadent treats blend mocha’s warmth, peppermint’s coolness, and the joy of festive baking.
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It’s Christmas time, and there’s nothing quite like a Peppermint Mocha to herald in the season. Unless, of course, you’re in the mood for cookies. These Peppermint Mocha Chocolate Blossom cookies are like Christmas in every bite. Densely rich with chocolate and espresso, merry and bright with peppermint, and crunchy with sparkling sugar.
And, they make darling gifts for the season. One batch will make around 50 cookies. So there’s plenty to share.
Plus… not only do they taste like Christmas — they look like the holidays too!
Ingredients for Chocolate Blossom Cookies
You will find ingredient measurements in the recipe card at the bottom of this post, but here’s a quick list of what you will need to make these festive Christmas cookies!
Cocoa: Be sure to use unsweetened cocoa, your favorite brand.
Espresso: One teaspoon of instant espresso is dissolved into one tablespoon of very hot water prior to mixing the ingredients.
Peppermint: Incredibly important to the flavor of these Peppermint Mocha cookies is the peppermint extract. Don’t skip this ingredient!
Candy Cane Chocolate Kisses: Pick up a package of Hershey’s Candy Cane Kisses for the striped candy.
Sparkling Sugar: Each cookie is rolled in sparkling sugar prior to baking. I love the way the light catches these large sugar crystals. Available in most markets — but here is the brand I have in my pantry.
How to Make These Peppermint Mocha Chocolate Blossom Cookies
Step by step instructions are in the recipe card below, but here is a quick overview of how to make these Christmas cookies!
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Cream butter, sugar, brown sugar, vanilla, and peppermint in a large bowl or stand mixer until well blended. Then beat in the eggs and espresso.
- Add the dry ingredients and beat until the dough is formed. Be careful not to overmix.
- Form cookie dough into 1-inch balls (a small cookie scoop (affiliate link) is helpful here), roll in sparkling sugar, and place on a baking sheet about 2 inches apart.
- Bake for 7 to 9 minutes or until set and beginning to crackle. Remove from the oven and gently press candy cane chocolate kisses into the center of each cookie; remove to a wire rack to cool completely.
Gifting Blossom Cookies
These Peppermint Mocha Chocolate Blossom cookies are a fun addition to Christmas cookie platters and make fun and delicious gifts for your Peppermint Mocha-loving friends. Simply add a few to a cellophane bag and tie it with a festive ribbon. And maybe add some holiday greenery, too!
Tools I Use for Baking Cookies
- A half-sheet stainless baking pan. Mine is as old as the hills. It’s time to buy new 😍.
- A cookie scoop — I have a 1-inch and a 2-inch stainless scoop.
- Metal cooling rack is an essential cookie-baking tool.
For more baking essentials, see Stephanie’s Kitchen Master List!
More Cookie Recipes to Try
Peppermint Mocha Chocolate Blossom Cookies
Equipment
Ingredients
- 1/2 cup butter softened
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 2 large eggs
- 1 teaspoon instant espresso
- 2 ¼ cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- sparkling sugar for rolling
- 1 package Hershey's Candy Cane Holiday Kisses
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- Cream the butter, sugar, brown sugar, vanilla, and peppermint in a large bowl or stand mixer until well blended. Add the eggs and espresso; beat well.
- To the bowl, Mix in the flour, cocoa, baking soda and salt until well blended, without overmixing, just until the flour is fully incorporated.
- Shape the dough into 1-inch balls or use a 1-inch cookie scoop (affiliate link). Then, roll each ball into sparkling sugar before placing it on the parchment-lined baking sheet.
- Bake for 7 to 9 minutes or until set and beginning to crackle. Be careful not to overbake these cookies. Remove from the oven and gently press candy cane chocolate kisses into the center of each cookie; remove to a wire rack to cool completely.
- It will make 48 to 52 cookies. I seem to always get 52 using a small cookie scoop (affiliate link).
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Really great recipe. They taste like and have the consistency of a slightly minty brownie. I only got around 26 cookies out of the recipe, but maybe my cookie scoop was slightly too big.
Family favorite! Made these for a concert reception, and it was a great success! They were all gone in 20 minutes! I make these every year.
Family loved these for our holiday party!
I love coffee anything, but several in my family don’t. Would it ruin these to leave out the espresso?
Hi Mel!
Absolutely not! They will still have that chocolate peppermint flavor! Honestly, the coffee only amplified the chocolaty flavor anyway.
Ha! Then I’ll put it in! ? Thanks!
Maybe reduce the amount just a bit to be in the “safe” side ?
I can’t wait to try the Peppermint Mocha Chocolate Blossom Cookies. They not only sound delicious but they look good too. thank you. Will let you know how they turn out and how they were received!
I hope you love them as much as we do, Lois! Can’t wait to hear!!
I hope you love them as much as we do, Lois! Can’t wait to hear how they turn out!!
I can’t wait to try the Peppermint Mocha Chocolate Blossom Cookies. They not only sound delicious but they look good too. thank you. Will let you know how they turn out and how they were received!