These whimsical cookies use the same dough to make marbled Peppermint Mocha Cookies. Chewy and moist sugar cookie dough is flavored with rich cocoa, coffee, and peppermint flavors to make a cookie that tastes just like your favorite holiday drink!
How to Make Marbled Peppermint Mocha Cookies
- Mix the sugar cookie dough - make the sugar cookie dough with vanilla and peppermint extract.
- Divide the dough - divide the dough into thirds.
- Add cocoa powder and mocha flavors - Take one third of the peppermint dough and tint it pink. Take a second third and mix in the instant coffee. Take the last third and blend in the cocoa powder.
- Roll the dough together - take a scant tablespoon of each dough. Roll all together to create the marble effect.
- Bake the cookies - roll the dough in granulated sugar and bake on parchment lined baking sheets.
- Enjoy!
Mix up the sugar cookie dough. Flavor the dough with peppermint and vanilla extract.
Divide the dough into thirds: tint one pink, add cocoa to another, and instant coffee to the last portion.
Scoop about 2 teaspoons of each color and roll into balls.
Swirl the dough together and re-roll into a bowl. Toss in sugar before baking.
Ingredients in Peppermint Mocha Cookies
These cookies start with a classic sugar cookie dough. In addition to your basic cookie ingredients, you will also need:
- Peppermint extract
- Instant coffee or espresso
- Unsweetened cocoa powder
- Pink food coloring
Tool and Equipment
These chocolate peppermint cookies are easy to make. You will need an electric mixer to make the dough. Either a hand or stand mixer will do.
Tips for Marbled Sugar Cookies
The marbled effect is stunning while requiring very little effort. What is really great is that all three flavors start from the same batch of cookie dough.
After dividing the dough, I put each back in the mixing bowl to blend in the flavors and colors. To keep from discolouring the wrong dough, start with the coffee, followed by the pink peppermint, and end with the chocolate dough.
Take a portion of each dough, about 2 teaspoons each, and roll until smooth. Smoosh the three colours together and give the dough a twist. Roll into a smooth ball. You want to swirl the colors for a more marbled effect, but don't mix too much or the sections won't be as clear.
Variations
Check out even more Holiday Cookie Recipes!
Use this same formula for different flavors of sugar cookie dough. If you want to just do the peppermint and coca, divide the dough in half before flavouring.
For a sandwich style variation, try these Chocolate Peppermint Cookies!
Storage
Store baked and cooled peppermint mocha cookies at room temperature in an air-tight container or zip-top bag. The cookies are best eaten within 4 days.
You may freeze scooped cookie dough. Bake from frozen, adding an extra minute or two of bake time.
Baked and cooled cookies can be stored in the freezer in an air-tight container or zip-top bag for up to 3 months.
Peppermint Mocha Cookies Recipe FAQs
You may freeze scooped cookie dough. Bake from frozen, adding an extra minute or two of bake time.
Store baked and cooled cookies at room temperature in an air-tight container or zip-top bag. The cookies will stay fresh for up to 4 days.
Yes! You can refrigerate the dough (scooped or in a bowl) for up to about 2 days. Take the dough out of the refrigerator while the oven preheats. Gently flatten the balls of dough before baking.
More Recipes to Try
Recipe
Peppermint Mocha Cookies
Ingredients
- 1 cup (227g) unsalted butter softened
- 1 ¼ cup (250g) sugar plus more for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ teaspoon baking powder
- ½ tsp salt
- ¼ teaspoon baking soda
- 2 ¼ cup (280g) all-purpose flour
- ½ teaspoon instant coffee
- pink food gel
- 2 tablespoon unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Mix the butter with a hand or stand mixer until creamy. Add the sugar and blend until light and fluffy. Stop the mixer and scrape down the sides of the bowl.
- Add the egg, vanilla, and peppermint. Mix until combined.
- Add the baking powder, salt, and baking soda. Mix until blended. Add the flour and mix on low speed until the dough comes together.
- Divide the dough into three equal portions. Mix the coffee, pink dye, and cocoa powder - one into each of the three portions of dough.
- Scoop about two teaspoons of each dough and roll into a ball. Smoosh them together and give the dough and twist. Roll into a smooth ball and toss in sugar.
- Repeat with the remaining dough. Place on the lined baking sheets - at lease 2 inches apart.
- Bake for 10 to 13 minutes. When done, the cookies should be crisp around the edges but still soft in the middle. Use a large round cookie cutter to scoot in any uneven edges.
- Cool the cookies over a wire rack before serving and storing.
Leave a Reply