Description
These Peppermint Mocha Cookies are a festive and indulgent treat featuring a rich chocolate base infused with espresso and peppermint flavors. Topped with a decadent dark chocolate ganache and crushed candy canes for a refreshing crunch, these cookies offer the perfect blend of coffee and mint in every bite, ideal for holiday celebrations or cozy winter days.
Ingredients
Dry Ingredients
- 2 cups plus 2 Tbsp flour (270 g)
- ½ cup plus 2 Tbsp dutch processed cocoa powder (67 g)
- 2 tsp espresso powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt (use ¼ tsp salt if using salted butter and prefer less salt)
Wet Ingredients
- 1 cup salted butter (227 g), room temperature
- 1 cup white sugar (200 g)
- ½ cup light brown sugar (110 g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ tsp peppermint extract
Add-ins & Toppings
- 2 Tbsp finely crushed candy canes or peppermint candies
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate or chips)
- ⅓ cup heavy whipping cream
- ¼ tsp espresso powder (for ganache)
- Crushed candy canes or sprinkles for topping (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder until evenly mixed.
- Cream Butter and Sugars: In a separate large bowl or stand mixer, beat the salted butter with white and brown sugars for 3-4 minutes until the mixture is light and fluffy.
- Add Wet Flavorings: Incorporate the eggs, vanilla extract, and peppermint extract into the butter-sugar mix, beating until fully combined.
- Mix Dough: Gradually add about a third of the dry flour mixture at a time with the crushed candy canes into the wet mix, beating lightly to combine without overmixing.
- Shape Cookies: Using a 1½ tablespoon cookie scoop, form dough balls and place them 2 inches apart on a parchment-lined baking sheet.
- Bake: Bake the cookies for 7-10 minutes, aiming for around 8 minutes, until edges are set and tops look puffy.
- Optional Shaping: Right out of the oven, use a biscuit or cookie cutter to gently shape the cookies into even circles for a polished look, then cool for a few minutes before transferring to a wire rack to cool completely.
- Prepare Ganache: Finely chop the chocolate and place it with ¼ teaspoon of espresso powder in a small bowl. Heat the heavy cream in the microwave in 20-second increments until hot but not boiling (about 40 seconds).
- Combine Ganache: Pour the hot cream over the chocolate and let sit for a few minutes, then stir until smooth. If needed, microwave for an additional 5-10 seconds and stir again to fully melt the chocolate.
- Decorate Cookies: Spoon approximately ¾ teaspoon of ganache onto each cooled cookie and spread gently. Sprinkle with crushed candy canes or preferred toppings.
- Set and Serve: Allow the ganache to set for about 1 hour at room temperature or enjoy immediately if preferred.
Notes
- For less salty cookies, reduce the salt to ¼ tsp if using salted butter.
- Use high-quality dark or semi-sweet baking chocolate for the ganache for best flavor.
- Allow cookies to cool completely before adding ganache to prevent melting or slipping.
- Optional shaping with a cookie cutter right after baking improves presentation but is not necessary.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
