The Ultimate Mocha-Peppermint Mosaic Slice-and-Bake Cookies for the Holidays

If you’re looking for a cookie that combines festive flair with irresistible flavor, these Mocha-Peppermint Mosaic Slice-and-Bake Butter Cookies are the perfect treat. With rich cocoa, a hint of espresso, and the refreshing pop of peppermint, each bite delivers a delightful harmony of wintery indulgence. The mosaic design adds a stunning visual appeal—making them ideal for holiday cookie trays, edible gifts, or just a cozy treat with your favorite warm drink.

Why You’ll Love This Recipe

Festive & Beautiful – Their mosaic appearance makes them showstoppers at any gathering.
Bold Flavor Combo – Chocolate, espresso, and peppermint—three winter favorites in one!
Make-Ahead Friendly – Dough can be prepped ahead, frozen, and sliced when you’re ready to bake.
Perfect Texture – Buttery, crisp edges with a tender center.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup powdered sweetener (or powdered sugar substitute)
• 1 tsp vanilla extract
• ¼ tsp peppermint extract
• 1 ¾ cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp instant espresso powder
• 1 oz dark chocolate, finely chopped
• Pinch of salt
• Optional: crushed peppermint candy for garnish

Instructions

Make the Dough Base

In a large bowl, cream together the butter and powdered sweetener until light and fluffy. Mix in vanilla and peppermint extract.

Divide & Flavor

Split the dough in half.

• In one half, mix in cocoa powder, espresso powder, and chopped dark chocolate to make the mocha layer.
• Leave the other half plain for contrast.

Shape the Mosaic

Roll each dough half into logs about 1 inch thick. Chill until firm (about 30 minutes), then slice logs lengthwise and reassemble alternating pieces (like a mosaic pattern) into a single log. Wrap tightly in plastic wrap and chill again for at least 1 hour or freeze for later use.

Slice & Bake

Preheat oven to 350°F (175°C). Slice chilled dough into ¼-inch rounds. Place on parchment-lined baking sheets.

Bake for 10–12 minutes or until edges are just beginning to turn golden. Cool on a wire rack.

Optional Garnish

While warm, sprinkle with crushed peppermint candy or a light dusting of cocoa powder.

Nutritional Information

• Calories: 85
• Carbs: 7g
• Fat: 6g
• Protein: 1g
• Sugar: 2g (or lower with sugar substitute)

Tips for Success

• Use softened butter for easy creaming and smooth dough.
• Chill thoroughly—this ensures sharp mosaic patterns and prevents spreading.
• Mix and match flavors—try white chocolate chunks or swap peppermint for orange zest.
• Slice gently to maintain the clean design—use a sharp knife and work slowly.

Why This Recipe Works

This cookie recipe balances decadence and control. The rich mocha flavor satisfies chocolate cravings, while peppermint keeps it light and refreshing. Because the dough can be made in advance and sliced as needed, it’s incredibly flexible. And the slice-and-bake method keeps portion sizes consistent, making it easier to enjoy these treats mindfully.

Mocha-Peppermint Mosaic Slice-and-Bake Cookies are more than just beautiful—they’re bursting with bold winter flavors and an elegant charm perfect for the season. Whether you’re baking for a holiday exchange, gifting friends, or simply treating yourself to something sweet and special, these cookies are a delightful blend of sophistication and comfort. Serve with a mug of hot coffee or tea, and let every bite bring a little joy to your day.