Description
These Peppermint Mocha Cookies blend rich cocoa and refreshing peppermint, creating a chewy delight for holiday treats. Simple to make and perfect for gatherings!
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 (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
- ⅓ cup heavy whipping cream
- ¼ tsp espresso powder
- Crushed candy canes or sprinkles for topping
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- In a medium bowl, mix flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, beat butter, white sugar, and brown sugar until fluffy; add eggs, vanilla, and peppermint extract.
- Gradually mix the dry ingredients into the wet mixture and fold in crushed candy canes.
- Scoop dough onto the cookie sheet and bake for 7-10 minutes until set. Cool on a wire rack.
- For ganache, heat cream, pour over chopped chocolate and espresso powder; stir until smooth.
- Top cooled cookies with ganache and sprinkle with crushed candy canes.
Notes
Use room temperature ingredients for optimal mixing.
For a lighter option, substitute heavy cream with coconut cream in the ganache.
Experiment with different extracts if peppermint isn’t your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg