Peppermint Mocha Cookies
This rich, chewy and delicious peppermint mocha cookies are made with a no-chill fudgy peppermint cookie base with tiny candy cane crystals for extra peppermint flavor. Topped with a dark chocolate espresso ganache and crushed candy canes for a festive touch. These look like they take a lot of work, but they are simple to prep and the perfect cookie for any holiday cookie platter!
Servings: 36 cookies
Ingredients
- 2 cups plus 2 Tbsp flour (270 g)
- ½ cup plus 2 Tbsp dutch processed cocoa powder (67g)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt (you can use ¼ tsp salt if using salted butter and worried they may be too salty for your liking)
- 1 cup salted butter (227g), room temperature*
- 1 cup white sugar (200g)
- ½ cup light brown sugar (110g)
- 1 tsp vanilla extract
- ¾ tsp peppermint extract
- 2 large eggs room temperature
- 2 Tbsp finely crushed candy canes or peppermint candies
Dark Chocolate Espresso Ganache
- 4 oz dark or semi-sweet chocolate high quality baking chocolate works best, but chocolate chips can work
- 1/3⅓ cup heavy whipping cream
- ¼ tsp espresso powder
- crushed candy canes or sprinkles for topping optional
Instructions
- Preheat the oven to 350°F.
- Prepare the cookies: Add the flour, cocoa powder, salt, baking soda and baking powder to a medium bowl and whisk to combine.
- In a separate bowl, or in the bowl of a stand mixer, beat the butter, brown sugar and regular sugar until light and fluffy (this should take about 3-4 minutes). Add the eggs, vanilla extract and peppermint extract and beat until incorporated.
- Add the 1/3 of the flour mixture at a time along with the crushed candy canes and beat until mixed in. Make sure not to over mix at this time.
- Use a 1 ½ Tbsp cookie scoop to scoop cookie dough and roll into balls. Place cookie dough onto parchment paper lined cookie sheet 2 inches apart. Bake for about 7-10 minutes , or until edges are set and the tops are nice and puffy.(8 minutes is my magic number)
- Remove the cookies from the oven and use a biscuit cutter or cookie cutter to scoot the cookies into nice even circles--totally optional but makes them so pretty! Cool for several minutes before transferring to a wire rack to finish cooling.
- Make the ganache: Chop the dark chocolate and place in a small bowl with the espresso powder. Warm the heavy cream up in the microwave in 20 second increments until hot, but not boiling. I heated for about 40 seconds.
- Pour the cream over the chocolate and allow it to sit for a few minutes and then stir it until the chocolate is melted and its smooth. If your chocolate won't completely melt, pop it in the microwave for another 5-10 seconds and then stir.
- Spoon the ganache onto each of the cooled cookies. I used roughly 3/4 teaspoon for each and had enough for all of the cookies. Sprinkle over crushed candy canes or favorite toppings. Allow the cookies to set for about 1 hour--or eat them immediately like I did!
Notes
*Room temperature butter is not as soft as some people think it is. It will still hold it's shape well and make just a small imprint when pressed. It will be about 68°F--I leave mine out for just an hour. Making sure the butter isn't overly warm is imperative to the right texture in these peppermint mocha cookies.
Storage: Once the ganache fully sets, store these cookies in an airtight container in a single layer or with parchment or wax paper separating layers. Store at room temperature for about 3-4 days.
To freeze, allow them to cool and set completely. Place in freezer safe container, again with something in between each layer. Freeze for up to 3 months.