Peppermint Mocha Cookies
These Peppermint Mocha Cookies are rolled in crushed candy canes and packed with espresso for an intense and fudgy chocolate flavor. They're easy, memorable, and great for the holidays.
EQUIPMENT
- stand mixer or hand mixer - with paddle attachment
- 2 baking sheet - lined with parchment paper
INGREDIENTS
- 1 cup all-purpose flour - measuring using the spoon and level method
- ⅔ cup unsweetened cocoa powder - measured using the spoon and level method
- 2 ½ teaspoons espresso powder - I use Cafe Bustelo single serve packets for an easy and no waste option
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter - softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg - brought to room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract - Frontier Co-op
- ½ cup mini semi-sweet chocolate chips
- ½ cup crushed candy canes - plus more for sprinkling after baking
INSTRUCTIONS
- Preheat oven to 350 °F. Line baking sheet(s) with parchment paper and set aside.
- To a small bowl, add all-purpose flour, unsweetened cocoa powder, espresso powder, baking soda, and salt. Whisk together until well incorporated and set aside.
- Using a hand mixer or stand mixer, cream together the softened unsalted butter, granulated sugar, and brown sugar. It should be fluffy and lightened in color, about 3 to 5 minutes.
- Add the egg, vanilla extract, peppermint extract, and combine until well incorporated.
- Add the dry mixture from step 2 and combine until almost all of the flour has absorbed.
- Add the mini semi-sweet chocolate chips and fold by hand until they are dispersed throughout the cookie dough.
- Cover surface of cookie dough with plastic wrap and refrigerate for 1 hour. ELIZABETH'S NOTE: Do not skip this. It allows the flavors to build within the dough, prevents over-spreading, and results in a more tender cookie.
- Scoop 1 ½ to 2 tablespoon sized portions of cookie dough and lightly form into a thick cylinder shape. Roll the tops in crushed candy canes and place onto the baking sheet leaving 2 inches of space between each cookie.ELIZABETH'S NOTE: Make sure the cookie dough is piled high rather than round to ensure the cookies are as thick as mine.
- Bake for 10 to 12 minutes or until the tops no longer glisten.
- Remove cookies from the oven and immediately sprinkle with more crushed candy canes.
- Allow the Peppermint Mocha Cookies to cool for 10 minutes on the baking sheet before placing them on a wire rack to cool completely.
RECIPE NOTES
STORING INFORMATION
- Room temperature, in an airtight container or sealable plastic bag, for up to 7 days.
- Refrigerated, in an airtight container or sealable plastic bag, for up to 10 days.
- Frozen, in a freezer-safe airtight container or sealable plastic bag, for up to 3 months.
- Heat seal cookies in cellophane baggies. Cookies stay fresh at room temperature for 2 to 3 weeks.
MAKE AHEAD INFORMATION
- Prep the cookie dough, roll them into balls, and place in a freezer-safe sealable plastic bag or container (without crushed candy cane topping).
- When you're ready to bake, allow the cookie dough to sit at room temperature. Once the oven is preheated, roll the cookie dough balls in the crushed candy canes and bake as normal.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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