Peppermint Mocha Cookies

Peppermint mocha cookie, drizzled with shite chocolate and sprinkled with crushed candy canes

Peppermint Mocha Cookies

These peppermint mocha cookies are a fudgy chocolate cookie infused with a touch of coffee and peppermint extract. Top with a drizzle of melted chocolate and crushed candy canes for a delicious Christmas cookie that has all the flavor of your favorite holiday drink!

Prep Time30

Cook Time10

Chilling2

Total Time2 40

Course: Dessert

Cuisine: American

Keyword: Chocolate Peppermint Mocha Cookies, Peppermint Mocha Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

10 tablespoons unsalted butter (140 grams) 1/2 cup plus 2 extra tablespoons
¾ cup brown sugar (158 grams) light or dark, I used dark
¼ cup granulated sugar (50 grams)
1 large egg
1 tablespoon instant espresso powder use 2 teaspoons for a less pronounced coffee flavor
1 teaspoon peppermint extract found in the baking aisle
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour (140 grams)
½ cup cocoa powder (40 grams) I used Dutch processed
½ teaspoon baking soda
¼ teaspoon salt
¾ cup chocolate chips (about 135 grams) dark or semi-sweet work best
4 ounces white chocolate (112 grams) for topping, about 2/3 cup chocolate chips
3 tablespoons crushed candy canes

Instructions

In a large bowl, beat together the butter, brown sugar and granulated sugar until fluffy. There should be no lumps of butter or brown sugar.
Beat the egg, vanilla extract and peppermint extract into the dough.
Sift together the flour, cocoa, baking soda and salt in a separate bowl and whisk together. Then add the dry ingredients to the butter mixture. Beat together until combined. The dough will be thick and sticky.
Stir in the ¾ up semi-sweet chocolate chips.
Cover the bowl with plastic and refrigerate for at least 2 hours or up to 48 hours.
When ready to bake, preheat the oven to 350℉ (180℃) and line cookie sheets with parchment paper or silicone baking mats. If the dough has been chilling overnight, take it out of the fridge and let it sit on the counter for about 10 minutes so that it's easier to work with. If it's only been chilling for 2 hours, you likely don't need to let it sit on the counter to warm up slightly first.
Form the dough into balls with about 1 to 1½ tablespoons of dough each. Place about 2 inches apart on the cookie sheets. You can flatten the dough balls down slightly.
Bake 1 sheet at a time for about 9-11 minutes, or until the tops look just set.
Cool the cookies on the cookie sheet.
If using baking chocolate or chocolate bars for the topping, first finely chop so that the chocolate is in very small pieces. To melt the chocolate, use a double boiler over low gently simmering water (ensure that the bottom of the bowl containing the chocolate does not touch the water underneath). Alternatively, microwave on medium power (not high - which is often the default on your microwave) for 45 second intervals, stirring between each interval. After the first interval, the chocolate will likely still be firm - do not be tempted to increase the power or duration of the intervals - otherwise the chocolate can become grainy.
Drizzle the top of each cookie with chocolate, or paint 1/2 with melted chocolate (I use the back of a spoon). Sprinkle with crushed candy canes.

Notes

Instant Espresso Power: Instant espresso powder can be substituted with instant coffee powder. If using instant coffee powder, be sure to use a brand with fine granules as they will dissolve better into the dough. Do not use coffee grounds.
Storage: Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.
Freezing: Cookie dough balls can be frozen in a freezer bag for up to 2 months. Bake from frozen, as directed in the recipe. The cookies will likely need 1-2 extra minutes. Do not thaw before baking.
Nutrition: Details provided are an estimate only, based on 1 cookie with chocolate drizzle and crushed candy canes on top assuming the recipe yields 24 uniform cookies.
Cookie Size: For Christmas cookies, I tend to make smaller cookies. If you prefer large cookies, form the dough into balls with about 3 tablespoons of dough each. The cookies will need to bake for about 12-14 minutes.

Nutrition