Peppermint Mocha Cookies

Lean into the holiday cheer with these peppermint mocha cookies! They're essentially a fudgy brownie in cookie form, plus they're flavored with the perfect amount of peppermint extract and decorated with melted chocolate and crushed candy canes for an easy, yet festive Christmas aesthetic.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 14 cookies

Calories: 191 kcal per serving

Ingredients

250 grams - semisweet chocolate
50 grams - unsalted butter
15 grams - dutch process cocoa powder
10 grams - espresso powder
2 ½ tablespoons - hot water
100 grams - brown sugar
66 grams - granulated sugar
2 - eggs
½ tsp - peppermint extract
75 grams - all-purpose flour
¼ tsp - baking powder
¼ tsp - salt

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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