Peppermint Mocha Frappe Drop Cookies

Expect a crunch from these minty-cookies, perfect with a cup of coffee or hot tea. They’ll remind you of a holiday drink offered by a coffee shop — but in cookie form!

These cookies are part of our 2016 Twelve Days of Christmas Cookies edition; find 12+ drop cookie recipes by clicking on this article link.


  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon instant espresso
  • 1 cup butter (2 sticks, softened)
  • 1 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 2 eggs
  • 1/2 cup chopped Andes peppermint candies
  • powdered sugar

Foodie Byte: If you want to showcase the Andes® mint, you can press your leftover whole ones (unwrapped) into the still-warm cookies and let it melt slightly. Cookies will need to be warm but not hot or candies will melt too much!


  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together.
  3. Drop cookies onto a cookie sheet lined with parchment paper.
  4. Bake 14 minutes for a softer cookie; 18 minutes for a crunch.
  5. To decorate:
  6. Place a Christmas-themed cookie cutter over the cooled cookie and sprinkle powdered sugar through a sifter. Remove cookie cuter and leave the design behind!

Originally published at

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