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Description
Peppermint Mocha Cookies combine rich chocolate and refreshing peppermint for a delightful treat. Easy to make, they’re perfect for gatherings and holiday gifting!
Ingredients
Scale
- 2 cups plus 2 Tbsp all-purpose 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
- 1 cup white sugar
- ½ cup light brown sugar
- 1 tsp vanilla extract
- ¾ tsp peppermint extract
- 2 large eggs
- 2 Tbsp finely crushed candy canes
- 4 oz dark or semi-sweet chocolate, chopped
- ⅓ cup heavy whipping cream
- ¼ tsp espresso powder
- Crushed candy canes or sprinkles (for topping)
Instructions
- Preheat oven to 350°F. Whisk together flour, cocoa powder, baking soda, baking powder, and sea salt in a medium bowl.
- Beat room-temperature butter, white sugar, and light brown sugar until fluffy. Add eggs, vanilla, and peppermint extract until combined.
- Gradually mix in dry ingredients and crushed candy canes, being careful not to over-mix.
- Scoop dough into balls and place on a lined baking sheet, spacing them apart.
- Bake for 8-10 minutes until edges are set and tops are puffed. Let cool briefly on the sheet before transferring to a rack.
- Make ganache by pouring hot heavy cream over chopped chocolate and espresso powder; stir until smooth. Spoon onto cookies and top with crushed candy canes.
Notes
Use unsalted butter and add a pinch of salt if preferred.
For a strong peppermint flavor, adjust the peppermint extract to taste.
Allow cookies to cool completely before topping with ganache.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
