Description
These Peppermint Mocha Cookies feature a perfect balance of chocolate and peppermint, topped with smooth ganache and festive candy canes. Perfect for holiday gatherings or a cozy treat!
Ingredients
- Flour (2 cups + 2 Tbsp)
- Dutch Processed Cocoa Powder (½ cup + 2 Tbsp)
- Baking Soda (½ tsp)
- Baking Powder (½ tsp)
- Sea Salt (½ tsp)
- Salted Butter (1 cup)
- White Sugar (1 cup)
- Light Brown Sugar (½ cup)
- Vanilla Extract (1 tsp)
- Peppermint Extract (¾ tsp)
- Large Eggs (2)
- Finely Crushed Candy Canes (2 Tbsp)
- Dark or Semi-Sweet Chocolate (4 oz)
- Heavy Whipping Cream (⅓ cup)
- Espresso Powder (¼ tsp)
- Crushed Candy Canes or Sprinkles (optional)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk flour, cocoa powder, sea salt, baking soda, and baking powder together.
- In another bowl, beat butter, white sugar, and brown sugar until fluffy, then mix in eggs, vanilla, and peppermint extract.
- Gradually add dry ingredients to wet, mixing gently and folding in crushed candy canes.
- Scoop dough onto baking sheet, spacing 2 inches apart, and bake for about 8 minutes.
- Let cookies cool and prepare ganache by mixing chopped chocolate and hot cream until smooth.
- Drizzle ganache over cookies and top with crushed candy canes or sprinkles.
Notes
For gluten-free cookies, substitute all-purpose flour with a gluten-free blend.
Store cookies in an airtight container at room temperature for up to a week.
Reheat baked cookies at 350°F for about 5 minutes to refresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg