Name: Peppermint Mocha Cookies
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 14 cookies
Cuisine: American
Ingredients: 250 grams semisweet chocolate; 50 grams unsalted butter; 15 grams dutch process cocoa powder; 10 grams espresso powder; 2.5 tablespoons hot water; 100 grams brown sugar; 66 grams granulated sugar; 2 eggs; 0.5 tsp peppermint extract; 75 grams all-purpose flour; 0.25 tsp baking powder; 0.25 tsp salt

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Peppermint Mocha Cookies

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.

In a medium heat-proof bowl, add the chocolate and butter. Microwave in 20 second increments until fully melted.

In a small bowl, stir together the cocoa powder, espresso powder, and hot water. Set aside.

In a large bowl, add the brown sugar, granulated sugar, eggs, and peppermint extract. Use an electric hand mixer to beat on medium-high speed for 2-3 minutes until doubled in size and pale in color.

Mix in the chocolate, butter mixture and bloomed cocoa powder mixture until fully combined.

Add in the flour, baking powder, and salt, and mix on low speed until just combined.

Allow the cookie dough to rest at room temperature for about 10 minutes to thicken up.

Using a 3 tablespoon cookie scoop, scoop the batter onto the prepared baking sheets about two inches apart.

Bake the cookies for about 10 minutes until they are crackly, shiny, and appear set.

Allow the cookies to cool completely on baking sheet before decorating.

Drizzle melted chocolate on each cookie and top with crushed candy canes, and enjoy!

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Tips & Tricks (5)

Bloom Your Espresso Powder ☕
Dissolve the espresso powder in hot water before mixing into the dough to intensify the mocha flavor and ensure even distribution throughout the cookies.
Brown Your Butter First 🧈
Melt your unsalted butter and let it brown slightly before cooling—this adds a nutty depth that complements both chocolate and peppermint beautifully.
Don't Overmix the Dough 🥄
Mix only until ingredients are just combined after adding flour; overmixing develops gluten and creates tough, cake-like cookies instead of fudgy brownie texture.
Temper Your Chocolate Properly 🍫
Melt chocolate slowly over a double boiler (not direct heat) to prevent seizing, then let it cool slightly before drizzling for smooth, glossy coating.
Crush Candy Canes Strategically 🍬
Crush candy canes just before topping the cookies and add them immediately after the chocolate sets—this prevents premature dissolving and preserves sharp peppermint flavor and texture.