Mocha Peppermint Crunch Cookies | Melanie Makes

Mocha Peppermint Crunch Cookies

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 156 dozen
Calories: 67kcal
Author: Melanie Bauer | Melanie Makes
Look no further for the perfect cookie for any winter holiday celebration than these Mocha Peppermint Crunch Cookies! A soft and chewy espresso infused chocolate cookie is topped with a puddle of peppermint crunch candy before being showered with crushed candy cane.  
Print Recipe


  • 1-1/2 cups butter
  • 3 cups brown sugar
  • 1/4 cup brewed coffee
  • 2 cups bittersweet chocolate chips
  • 2 cups dark chocolate chips
  • 2 tablespoons instant espresso powder
  • 4 eggs
  • 5 cups flour
  • 1 teaspoon salt
  • 2-1/2 teaspoons baking soda
  • 156 Peppermint Crunch Andes Candies
  • crushed candy cane for garnish if desired


  • In a medium saucepan over medium-low heat, stir together butter, sugar and brewed coffee.
  • Add bittersweet and dark chocolate chips and instant espresso powder and stir until melted and combined.
  • Remove from heat and allow to cool for 10 minutes.
  • Transfer mixture to bowl of an electric mixer. Add eggs, one at a time, and mix well after each addition until combined.
  • Add flour, salt and baking soda and mix until just combined.
  • Cover and chill at least one hour or as long as overnight.
  • Preheat oven to 350 degrees.
  • Using a tablespoon cookie scoop, place dough on parchment lined baking sheet.
  • Bake for 10-12 minutes.
  • Remove cookies from oven and immediately place one unwrapped candy on the top of each cookie. Allow candy to melt and using the back of a spoon, swirl melted candy over top of cookie.
  • If desired, garnish still warm cookies with crushed candy cane.


Calories: 67kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 35mg | Potassium: 42mg | Sugar: 6g | Vitamin A: 25IU | Calcium: 19mg | Iron: 0.3mg