Description
These Peppermint Mocha Cookies are a delightful blend of rich chocolate and refreshing peppermint, perfect for holiday gatherings and simple to prepare. With fudgy textures and festive candy cane crunch, they make a wonderful homemade treat.
Ingredients
Scale
- 2 cups plus 2 Tbsp flour
- ½ cup plus 2 Tbsp Dutch-processed cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1 cup salted butter (room temperature)
- 1 cup white sugar
- ½ cup light brown sugar
- 1 tsp vanilla extract
- ¾ tsp peppermint extract
- 2 large eggs (room temperature)
- 2 Tbsp finely crushed candy canes
- 4 oz dark or semi-sweet chocolate
- â…“ cup heavy whipping cream
- ¼ tsp espresso powder
- Crushed candy canes or sprinkles for topping
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat butter with sugars until fluffy, then add eggs, vanilla, and peppermint extracts.
- Gradually mix in dry ingredients and fold in crushed candy canes.
- Scoop out dough, shape into balls, and place on the baking sheets about 2 inches apart.
- Bake for about 8 minutes until edges are set and tops are puffy.
- Cool on wire racks, then prepare ganache by melting chocolate with espresso powder in heated cream.
- Top cookies with ganache and sprinkle with candy canes or sprinkles.
Notes
Ensure butter is at room temperature for the best dough consistency.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Store in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg