Description
These Chocolate Peppermint Mocha Cookies combine rich chocolate, refreshing peppermint, and a hint of espresso for a festive, flavorful treat. Featuring a chewy cocoa cookie base coated in cinnamon sugar and topped with a luscious mocha ganache and crushed peppermint candies, these cookies are perfect for holiday gatherings or any time you want a delightful seasonal dessert.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 1 cup sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 tsp pure peppermint extract
- 2 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
Cinnamon Sugar Coating
- 1 cup sugar
- 1 tsp ground cinnamon
Ganache & Topping
- 1 cup chocolate chips
- ½ cup heavy whipping cream
- 1 tbsp espresso powder
- 2 cups crushed peppermint candy
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking.
- Mix Butter and Sugars: In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture becomes smooth and creamy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add Peppermint Extract: Stir in the pure peppermint extract to infuse the dough with a refreshing minty flavor.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cream of tartar, baking soda, baking powder, and kosher salt until well mixed.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms.
- Prepare Cinnamon Sugar: In a small bowl, whisk together 1 cup of sugar with 1 teaspoon of ground cinnamon to create the coating mixture.
- Scoop Dough: Using a small ice cream scooper or tablespoon, scoop around 1 ½ tablespoons of cookie dough per cookie.
- Shape Cookies: Roll each dough scoop into a ball with your hands.
- Coat Dough: Roll each cookie dough ball in the cinnamon sugar mixture, ensuring an even coating.
- Arrange on Sheets: Place the coated cookie balls onto the prepared cookie sheets, spacing them evenly.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, until the edges are set and the centers appear soft and slightly underbaked.
- Prepare Ganache: In a small pot, gently bring the heavy whipping cream and espresso powder to a simmer over medium heat, stirring occasionally.
- Melt Chocolate: Pour the hot cream mixture over the chocolate chips in a bowl and whisk until the ganache is smooth and glossy.
- Dip Cookies: Once cookies have cooled slightly, dip the tops into the mocha ganache and gently shake off any excess chocolate.
- Add Peppermint Topping: Immediately sprinkle crushed peppermint candies on top of the ganache before it sets.
- Serve and Enjoy: Allow the ganache to set before serving these indulgent Chocolate Peppermint Mocha Cookies. Enjoy the combination of flavors and textures!
Notes
- For best texture, don’t overbake the cookies; they should be soft in the middle when removed from the oven.
- Use high-quality peppermint extract for an authentic mint flavor.
- Crushed peppermint candies add texture and a festive touch, but you can substitute crushed candy canes if preferred.
- Ganache can be stored in the refrigerator and gently reheated before dipping.
- Cookies can be stored in an airtight container for up to 5 days.
