Description
These Peppermint Mocha Cookies offer a delightful balance of rich chocolate and refreshing peppermint. With simple prep and stunning presentation, they are the perfect treat for festive occasions.
Ingredients
Scale
- 2 cups plus 2 tablespoons all-purpose flour
- ½ cup plus 2 tablespoons Dutch-processed cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup (227g) salted butter, at room temperature
- 1 cup white sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- 2 large eggs, at room temperature
- 2 tablespoons crushed candy canes
- 4 oz dark or semi-sweet chocolate, chopped
- ⅓ cup heavy whipping cream
- ¼ teaspoon espresso powder
- Additional crushed candy canes or festive sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare baking sheets.
- Whisk together flour, cocoa powder, baking soda, baking powder, and sea salt.
- In a separate bowl, beat butter, white sugar, and brown sugar until light and fluffy.
- Add eggs, vanilla, and peppermint extract; mix until combined.
- Gradually add dry ingredients, folding in crushed candy canes.
- Scoop dough onto baking sheets and bake for 7-10 minutes until edges are set.
- Prepare ganache by melting chocolate with warm cream and espresso powder.
- Spoon ganache over cooled cookies and decorate with toppings.
Notes
Chill the dough for 30 minutes to prevent excessive spreading while baking.
Ensure butter is at room temperature for the best texture in cookies.
You can freeze the dough for later baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg