Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Stack of peppermint mocha cookies with white chocolate stripes and crushed candy cane on a cream plate, espresso beans and pine greenery beside

Peppermint Mocha Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fudgy peppermint mocha cookies made with espresso beaten into the butter, Dutch process cocoa, a two hour chill and a short bake. Finished with white chocolate stripes and crushed candy cane, with freezer and cookie box plans.

  • Total Time: 2 hours 40 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 3/4 cup (170 g) unsalted butter, at cool room temperature
  • 3/4 cup (150 g) packed dark brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon instant espresso powder
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon peppermint extract
  • 1 3/4 cups (220 g) all purpose flour
  • 2/3 cup (60 g) Dutch process cocoa powder
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup (170 g) semisweet chocolate chips
  • 4 ounces (115 g) white chocolate, chopped, for the stripes
  • 1/3 cup (55 g) crushed candy canes, for topping

Instructions

  1. Beat the butter, brown sugar, granulated sugar and instant espresso powder for 2 to 3 minutes, until lighter in color and fluffy. Scrape the bowl once so no plain butter stays at the bottom.
  2. Beat in the egg, then the egg yolk, mixing until each is absorbed. Add the vanilla and peppermint extracts and mix until the dough looks smooth and glossy.
  3. Whisk the flour, cocoa powder, cornstarch, baking soda and salt in a separate bowl until the mixture is one even dark color.
  4. Add the dry ingredients to the butter mixture in two additions. Mix on low only until no flour or cocoa streaks remain. The dough will be thick and sticky.
  5. Fold in the semisweet chocolate chips with a spatula, reaching to the bottom of the bowl so the chips are evenly distributed.
  6. Cover and refrigerate the dough for at least 2 hours and up to 48 hours. This rest hydrates the cocoa and flour and firms the butter for thick cookies.
  7. Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Let very cold dough stand at room temperature for 10 minutes so it can be scooped cleanly.
  8. Scoop 2 tablespoon portions and roll them into balls. Place them 2 inches apart on the prepared sheets, keeping the remaining dough refrigerated between batches.
  9. Bake one sheet at a time for 10 to 12 minutes, until the edges look set and the centers still appear slightly soft and puffed.
  10. Cool on the baking sheet for 10 minutes. The centers will finish setting as they cool. Move the cookies to a wire rack and cool completely before decorating.
  11. Melt the white chocolate gently in short microwave bursts, stirring between each. Drizzle thin stripes over the cold cookies and sprinkle immediately with crushed candy cane.
  12. Let the topping set for 30 minutes at room temperature before stacking or boxing the cookies.
  • Author: Chef Jordan
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes

Nutrition

  • Serving Size: 1
  • Calories: 190
  • Sugar: 17
  • Sodium: 95
  • Fat: 10
  • Saturated Fat: 6
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 25
  • Fiber: 2
  • Protein: 2
  • Cholesterol: 30

Find it online: https://cookaza.com/peppermint-mocha-cookies/