Peppermint Mocha Cookies

mint cookies with chocolate chips stacked on each other

These mint cookies with chocolate chips and white drizzled chocolate are not only good for the holidays, but, whenever we need that extra bit of comfort.

  • Author: Sift RVA


  1. 1 cup sugar
  2. 3/4 cup butter (softened to room temperature)
  3. 1 1/2 cups gluten free all purpose flour (or regular flour- 1:1 recipe)
  4. 1 egg
  5. 1/4 tsp salt
  6. 1 tsp baking powder
  7. 3/4 cup cocoa powder
  8. 1 tsp vanilla extract
  9. 1/4 tsp peppermint extract (* or peppermint essential oil if it has been approved by the FDA for consumption)

For your topping:

  1. Peppermint crunch baking chips (as much as you want)
  2. 1 bag white chocolate melts
  3. 1 tsp crisco (or a vegetable oil)


  1. In a stand mixer, you are going to want to cream your butter and sugar together.
  2. Once your mixture is nice and creamy (around 2-3 minute) add your egg and vanilla and mix together on high. If it looks like you need to scrape down the sides of the bowl, be sure to do it.
  3. Add your cocoa powder, flour, salt, and baking powder. Beat together on a medium speed.
  4. Divide the mixture into 2.
  5. Roll out each portion on some cocoa powder / dust your rolling pin with cocoa powder.
  6. Use your cookie cutter and make your cookies. Place them on a cookie sheet and place in the fridge for one hour.
  7. Set oven to °350F and once it hits the right temp, bake your cookies for 10-12 minutes.
  8. Cool on a baking sheet for 5-10 minutes.

Part II

  1. Melt your white chocolate melts (along with your crisco) in a bowl in the microwave in 30 second increments. Stir after each time in the microwave until smooth.
  2. Drizzle your chocolate over your cookies and then sprinkle the peppermint crunch over the chocolate on the cookies.
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