Peppermint Mocha Cookies
Thick, soft, rich, and FULL of chocolate and peppermint flavor! These cookies are super low-maintenance - no dough chilling required - and they'll be a major hit everywhere you bring them!
Servings 15 cookies
Ingredients
- 8 TBSP butter, softened I prefer salted
- 1/2 cup brown sugar, packed
- 1/2 cup granulated or cane sugar
- 1 egg
- 1 and 1/2 tsp vanilla extract or extract paste
- 3/4 tsp peppermint extract See Note
- 1 cup all-purpose flour 130 grams
- 2 tsp espresso powder
- 2/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt if doubling the recipe, don't double the salt
For Decorating
- 4 ounces dark chocolate chips or a chopped bar both work
- 12 mini candy canes, crushed
Instructions
- Prep: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Make the dough: Whisk together dry ingredients (flour, espresso powder, cocoa powder, baking soda, and salt) in a medium bowl and set aside.Cream softened butter in a large mixing bowl until smooth and creamy. Add the sugars and mix until well creamed - about 1 minute. Add the egg, vanilla, and peppermint extracts and mix until just combined. Add the dry ingredients and mix until just combined, scraping the bowl as needed.
- Bake: Roll balls that are about 1 and 1/2 to 2 tablespoons in size. Place a few inches apart on the baking sheet (you can see how I spaced them out in the photos above). Bake 8 minutes. Sometimes I like to bang the cookie sheet down on the counter once or twice here to help them get a little of that crinkly texture on top. Let cool on the baking sheet for a few minutes, then transfer to a cooling rack to finish cooling.
- Decorate: While the cookies cool, melt the chocolate in a microwave-safe bowl in 30 second intervals, stirring between each interval. Crush the candy canes in a ziploc bag using the back of a metal measuring cup. Drizzle on the chocolate or dip the cookies in it to coat halfway. Sprinkle the candy cane bits over the wet chocolate. Let sit out for about 1 hour to let the chocolate set - if you can wait that long before eating one it will be a miracle!
- Serve + Store: Enjoy immediately! Store leftover cookies in an airtight container at room temp for 1 week.
- Make Ahead Tips: The cookies can be made 1-2 days ahead and stored in an airtight container until ready to decorate.
Notes
NOTE: If using peppermint extract paste, use 1/2 tsp plus 1/8 tsp as it's a bit stronger.
NOTE: You can use semi sweet or white chocolate instead of dark chocolate, if desired, to decorate these cookies. You can dunk them halfway, all the way, or drizzle with chocolate!
NOTE: These keep well in the fridge for about 2 weeks. Add a piece of wax paper in between each layer of cookies. The peppermint pieces can get a little odd looking in the fridge after a bit, but the taste holds up just the same. I actually really enjoy these cold from the fridge!