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

Scale

2 cups + 2 Tbsp all-purpose flour
½ cup + 2 Tbsp Dutch processed cocoa powder
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt
1 cup salted butter, softened
1 cup white sugar
½ cup light brown sugar, packed
1 tsp vanilla extract
¾ tsp peppermint extract
2 large eggs
2 Tbsp finely crushed candy canes
4 oz dark or semi-sweet chocolate, chopped
⅓ cup heavy whipping cream
¼ tsp espresso powder
Crushed candy canes or sprinkles, for garnish (optional)

Cook Mode Prevent your screen from going dark

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