Peppermint Mocha Rollout Cookies

My name is Melissa Barbakoff and I am the owner of The Baked Equation. I have a passion for baking, nutrition, and creating beautiful, edible gifts. Today I’m excited to share this wonderful recipe for Peppermint Mocha Rollout Cookies!

Chocolate and mint are two of my all-time favorite flavors, and they pair together quite nicely. Like Lucy and Ethel, Mork and Mindy, or Laverne and Shirley, these two flavors belong together. I adore dark chocolate for its rich deep flavor, and I love mint because it wakes my senses up on a chilly day. These Peppermint Mocha Rollout Cookies are the perfect treats to ship to friends and family for the holidays.These cookies are great naked (gasp!) but feel free to use your favorite royal icing recipe to decorate them with festive colors.

Peppermint Mocha Rollout Cookies

  • 2 1/2  cups unbleached all-purpose flour, sifted
  • 1/2 cup dark unsweetened cocoa
  • 1/2 packet Starbucks Peppermint Mocha Via (optional)
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup fine granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 cup (2 sticks) unsalted butter
  • 1 egg, room temperature
  • 1 tsp. coffee extract or emulsion
  • 1/2 tsp. pure vanilla extract
  • 6 oz. Andes Peppermint Chips, chopped into small pieces


Preheat oven to 350 degrees.

Whisk the flour, cocoa powder,  and baking powder together; set aside.

Cream the butter and sugars together until light and fluffy. If you have a KitchenAid mixer, mix at level 4.  Add the egg, coffee extract, vanilla, and Starbucks Peppermint Mocha Via (the via is optional. If it is not available near you, just omit it). Beat until the mixture comes together.

Gradually add the flour mixture in two different parts. After mixing each addition, scrape down the sides of the bowl. Beat on low until just combined. Mix in the peppermint chips on low speed. It is important to avoid over-mixing the dough.

Refrigerate the dough for at least 3 hours to let the flavors develop. I like to form the dough into two discs and cover with plastic wrap. If you are not going to use the dough right away, cover in plastic wrap and place the discs in a freezer bag. The dough will freeze well for up to 3 months.

Remove the dough from the fridge. Let it soften. Place on a floured surface and roll to your desired thickness. You can use different size dowels to roll out your cookies to a consistent thickness. I like to use 1/4 inch dowels. Use a cookie cutter to cut out shapes from the dough. Place dough cut-outs on parchment or silicon baking sheets and bake for 9-11 minutes. Enjoy!

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