Peppermint Mocha Chocolate Chip Cookies

Soft, chewy Chocolate Chip cookies with Andes Peppermint Crunch baking chips mixed in! The added espresso powder gives these cookies a coffee house flair! These cookies will be the hit of your cookie exchange!

Peppermint Mocha Chocolate chip cookies

Who here participates in cookie exchanges?

I’m so jealous. It’s been YEARS since I went to my last cookie exchange. If I had a little extra time on my hands this year I would totally LOVE to host one. Because it would give me an excuse to show off these cookies again.

First, let’s talk Andes Peppermint Crunch baking chips. Have you found these in the stores? Did you stock up on them when I instructed you to do so on instagram? I find mine at Meijer and Walmart, but I’ve heard others finding them at various stores.

If you CAN’T find the Andes, you can substitute Ghirardelli Peppermint Bars or Hershey’s Candy Cane Kisses. Just chop them up and add them in!

Second, the chocolate chips. I used Ghirardelli Milk Chocolate morsels in this recipe. I love how much bigger they are than regular store brand or Nestle chips. Chocolate chunks would be delicious too!

Finally, the espresso powder. I use King Arthur Brand. I’ve used it in many recipes, so order it online, bookmark this page and you’ll have the espresso powder available for a variety of treats!

Peppermint Mocha Chocolate chip cookies

I LOVE Peppermint Mocha coffee drinks. I knew I had to create a cookie using that flavor. I first made chocolate cookies with the espresso powder and peppermint bits. It was so overwhelming in the chocolate, you couldn’t get the espresso flavor.

Today’s recipe has JUST enough espresso that when you’re done taking a bite or two (or ten) you stop and think, “what is that delicious flavor??” If you want a STRONGER espresso flavor, add an extra teaspoon or two of espresso to the cookie dough! You simply can’t go wrong.

Connect with Shugary Sweets! Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Google+ | Pinterest | instagram | Bloglovin’

Peppermint Mocha Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 5 dozen

Soft, chewy Peppermint Mocha Chocolate Chip cookies are perfect for your next cookie exchange party!


  • 1 1/4 cup unsalted butter, melted
  • 2 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 Tbsp vanilla extract
  • 2 teaspoon espresso powder
  • 4 1/4 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 bag (11.5 oz) milk chocolate morsels
  • 1 bag (10oz) Andes Peppermint Crunch baking chips


  1. In a large mixing bowl, beat melted butter with sugars for two minutes. Add eggs, one at a time. Add vanilla and espresso powder. Beat in flour, baking powder and salt until fully combined. Fold in chocolate and peppermint.
  2. Scoop cookie dough onto a parchment paper lined baking sheet. Bake in a 375 degree oven for 10-12 minutes. Remove and cool completely on a wire rack. Store in an airtight container at room temperature for up to one week.
  3. ENJOY!


**substitute Ghirardelli Peppermint Bars or Hershey's Candy Cane Kisses if you can't find the Andes. Chop them up and add them into the dough.

Cookie Exchange Ideas:


White Chocolate Reese’s Cookies

peppermint mocha crunch

Peppermint Mocha Crunch Cookies


Copycat Jingles Cookies (anise shortbread)

Still looking for more ideas?


60+ Christmas Cookie Recipe Ideas

Peppermint Mocha Chocolate chip cookies

11 Responses to “Peppermint Mocha Chocolate Chip Cookies”

  1. posted Dec 15, 2013 at 1:22 pm

    Now these cookies look unreal! Just pinned.

  2. posted Dec 15, 2013 at 1:37 pm

    Those peppermint chips look amazing! And the candy cake Kisses sound really good, too! Maybe I should just add both? :) You can’t have too many cookie recipes!

  3. posted Dec 15, 2013 at 5:51 pm

    Love this recipe look super simple! I just may have to add these to my Christmas Baking List! I also made a recipe with the Andes Baking Chips, I would love for you to check them out!

  4. posted Dec 15, 2013 at 7:19 pm

    These cookies sound amazing! I haven’t been home enough to bake as much as I wanted to this holiday season but don’t worry, I will catch up soon enough.

  5. posted Dec 16, 2013 at 9:14 am

    I love these Andes Peppermint Chunk baking chips! I loaded up at Target the other week and want to just open a bag and snack on them.

  6. posted Dec 16, 2013 at 10:32 am

    Oh yum! What a combination!! I am loving these cookies :)

  7. posted Dec 16, 2013 at 11:27 am

    I am obsessed with peppermint treats! These look amazing!!

  8. Mary
    posted Dec 20, 2014 at 5:34 am

    What size cookie measurement is best for these cookies? Do you scoop or roll in a ball?

    • posted Dec 20, 2014 at 7:30 am

      I use a 2Tbsp cookie scoop :)

      • Mary
        posted Dec 20, 2014 at 7:56 am

        Thank you! I am hoping my cookies look as good as yours.

  9. Kris
    posted Jul 8, 2015 at 8:41 pm

    They’re in the oven right now! I’m celebrating Christmas in July with these cookies. It’s a lot of dough though, if I make them again, I’ll half the recipe. They smell so good though and I can’t wait until they pop out of the oven. Thank you.

Leave a Comment