Katie Lee Biegel’s Peppermint Mocha Cookies Are Even Better Than the Seasonal Beverage

"With a hint of espresso and a cooling taste from the chopped candy canes, they are the essence of holiday flavor," says the celebrity chef

<p>Jennifer Causey</p> Katie Lee Biegel

Jennifer Causey

Katie Lee Biegel's Peppermint Mocha Cookies

Katie Lee Biegel took the flavors of her favorite seasonal drink — a peppermint mocha latte — and turned it into a cookie.

“With a hint of espresso and a cooling taste from the chopped candy canes, they are the essence of holiday flavor," says the celebrity chef. (If you're baking with kids, the recipe can be made without the espresso.)

The cofounder of Kind of Wild wine adds that her recipe is “a special double-chocolate treat” and the "perfect addition on a holiday dessert table."

While the cookies aren't too labor-intensive, it's important to not cut corners. "Sifting the dry ingredients will give better texture," says Biegel. "Chilling the cookies helps the dough not to spread out too much while baking, for more even cooking. "

Related: The Best Cookie Recipes to Sweeten Up Your Holiday Season

Katie Lee Biegel's Peppermint Mocha Cookies

2 cups (8½ oz.) all-purpose flour

⅓ cup unsweetened cocoa powder

1½ tsp. instant espresso powder

½ tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

½ cup (4 oz.) unsalted butter, at room temperature

2⁄3 cup packed dark brown sugar

2⁄3 cup granulated sugar

2 large eggs, at room temperature

1 tsp. pure vanilla extract

8 oz. (at least 60% cocoa) dark chocolate, chopped

1 cup coarsely chopped candy canes

1. Sift together flour, cocoa powder, espresso powder, baking powder and baking soda in a medium bowl. Whisk in salt, and set aside.

2. Beat together butter, dark brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium, and add eggs, one at a time, and vanilla, beating until incorporated, about 1 minute.

3. Reduce speed to low, and gradually add flour mixture, beating until just combined, about 1 minute. Do not overmix. Remove bowl from the mixer, and, using a rubber spatula, fold in chocolate and chopped candy canes. Cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.

4. Preheat oven to 350° with racks in top third and lower third positions. Line 2 large rimmed baking sheets with parchment paper. Using a 1-oz. (2 tablespoons) cookie scoop, evenly scoop 6 dough balls onto each baking sheet 3 inches apart, pushing any exposed pieces of candy cane back into the dough.

5. Bake in preheated oven until cookies are set in center, rotating pans halfway through baking, 10 to 12 minutes. Remove from oven; cool on pans 10 minutes, then transfer to cooling racks to cool completely, about 20 minutes. Repeat with remaining dough.

Makes: 24 
Active time:
25 minutes
Total time:
2 hours, 5 minutes

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