Description
Savor the irresistible Peppermint Mocha Cookies featuring a delightful mix of peppermint and chocolate. Easy to make, they’re perfect for sharing during the holidays or as a comforting treat any time.
Ingredients
- Flour (2 cups plus 2 tbsp)
- Dutch-Processed Cocoa Powder (½ cup plus 2 tbsp)
- Baking Soda (½ tsp)
- Baking Powder (½ tsp)
- Sea Salt (½ tsp)
- Salted Butter (1 cup)
- White Sugar (1 cup)
- Light Brown Sugar (½ cup)
- Vanilla Extract (1 tsp)
- Peppermint Extract (¾ tsp)
- Large Eggs (2)
- Finely Crushed Candy Canes (2 tbsp)
- High-Quality Dark or Semi-Sweet Chocolate (4 oz)
- Heavy Whipping Cream (1/3 cup)
- Espresso Powder (¼ tsp)
- Optional Topping: Crushed candy canes or festive sprinkles
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Whisk together the flour, cocoa powder, sea salt, baking soda, and baking powder in a bowl.
- Beat softened butter, white and brown sugars until fluffy. Add eggs, vanilla, and peppermint extracts, mix well.
- Gradually add the dry mixture to the wet ingredients; stir in crushed candy canes.
- Use a cookie scoop to portion dough onto the sheet, bake for 8 minutes until puffy.
- For ganache, combine chopped chocolate and espresso powder; heat cream and pour over chocolate. Stir until smooth.
- Top cooled cookies with ganache and more candy canes or sprinkles.
Notes
Store cookies in an airtight container for up to one week at room temperature.
Refrigerate cookies to extend freshness for up to two weeks, or freeze for up to three months.
Avoid overmixing for soft, chewy cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg