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Peppermint Mocha Cookies on a white plate.

Peppermint Mocha Cookies

Barbara Hall
The perfect balance of peppermint, espresso, and chocolate in every bite, please try these for yourself.
5 from 1 vote
Prep Time 30 mins
Total Bake Time 33 mins
Chill 1 hr
Total Time 2 hrs 3 mins
Course Cookies
Cuisine American
Servings 30 cookies
Calories 135 kcal


  • ½ cup Butter unsalted room temperature 1 stick
  • 8 ounces Mascarpone Espresso
  • 1-½ cup Sugar white 297 g
  • ½ teaspoon Vanilla extract
  • 1-½ teaspoons Peppermint extract
  • 2 Eggs room temperature
  • 1 Tablespoon Espresso coffee
  • 1-¾ cups All-purpose flour 210 g
  • 2 teaspoons Baking powder
  • ¼ teaspoon Kosher Salt
  • ½ cup Unsweetened cocoa powder 42 g
  • ¼ cup Unsweetened dark cocoa powder 21 g
  • 5 ounces White chocolate wafers
  • 4 ounces Crushed peppermint


Making the Cookies

  • Weigh or measure the sugar and set it aside. Then in another bowl, weigh or measure the flour, salt, baking powder, regular and dark cocoa, running a whisk through to blend.
  • Mix the butter and sugar on medium mixer speed for 2 to 3 minutes. Add the mascarpone to the sugar-butter mixture and blend for a minute. Next, add the vanilla and peppermint extracts. Add one egg at a time to make sure it is incorporated. Next, add the espresso powder and blend for about 30 seconds. Next, scrape down the mixer bowl and turn the mixer on to a low speed and gradually add the flour mixture. Only mix for about a minute; you can finish mixing with a spatula if not all the flour is incorporated.
  • Cover loosely and chill the cookie dough for at least an hour.
  • Preheat oven to 350° and line 2 half-sheet cookie pans with parchment paper. I am using a medium cookie scooper. Add the cookie dough to your hand and roll it into a ball. I get 12 balls to a sheet pan with about 2" between the balls. Bake for 10-12 minutes. After baking, leave the cookies on the pan for a minute before moving them to a cooling rack. Add topping after they have completely cooled.

Topping for Cookies

  • Add the white chocolate wafers to a microwave-safe bowl. Use the melt cycle on your microwave if it has that feature and follow the instruction for your microwave. If not, press the 30-second button, then stir the wafers. Return the chocolate into the microwave, do another 10 seconds and stir again. If there are only a couple of wafers not completely melted, stir for a minute. You can do another 10 seconds. Be careful not to overheat the white chocolate. You want it smooth.
  • Take a spoonful of white chocolate and go back and forth over the top of the cooled cookie. Sprinkle the crushed peppermint onto the top of the white chocolate. I had to heat two batches of the white chocolate to finish all the cookies.


If you cannot find Mascarpone with Espresso, use regular Mascarpone and add an extra tablespoon of espresso coffee to the cookie batter.
Do not over mix the batter. Mascarpone is a delicate cheese. 


Calories: 135kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 61mgPotassium: 39mgFiber: 1gSugar: 9gVitamin A: 216IUCalcium: 37mgIron: 1mg
Keyword mascarpone and espresso, mascarpone mocha, peppermint mocha cookies, recipe for peppermint mocha
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