Peppermint Mocha Cookies

 

 

 

Tender chocolate cookies, smothered in a chocolate mocha ganache get a festive kick with the addition of peppermint candy canes – these Peppermint Mocha Cookies are the perfect treat for any Christmas cookie tray!

 

 

These delectable chocolate cookies are a peppermint mocha in cookie form – absolutely delicious and easy to make.  Plus with the crushed candy cane sprinkled on top they look absolutely festive on any dessert tray.

 

 

 

Looking for more Christmas Cookie Ideas?

Check out some of my favourite Christmas cookie recipes:

 

Mint Cake Mix Cookies

Pecan Crescents

Stained Glass Window Shortbread Cookies

 

 

 

Peppermint Mocha Cookies

Makes 22-24 Cookies | Prep time: 10 mins | Cook time: 12 mins

Ingredients:

1 C unsalted sweet cream butter, softened
1 C sugar
½ C light brown sugar, packed
2 large eggs
1 tsp pure peppermint extract
1 tbsp espresso powder dissolved in 1 tbsp hot water
2 ¾ C flour
½ C unsweetened cocoa powder
1 ½ tsp cream of tartar
1 tsp baking soda
½ tsp baking powder
½ tsp kosher salt
1 C of sugar
1 tsp ground cinnamon sugar

For the Chocolate Ganache:

1 C chocolate chips
1/2 C heavy whipping cream
1 tbsp espresso powder
1 disposable piping bag
2 C crushed peppermint candy

 

Directions:

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper

Using a large bowl, beat together the butter, brown sugar, and sugar until combined and creamy

Beat in the eggs, 1 at a time until combined

Beat in the peppermint and espresso mixture.

Using another large bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, baking powder and salt until combined

Gradually mix in the dry ingredients into the wet ingredients until combined and a dough forms

Using a small bowl, whisk together the 1 C of sugar and 1 tsp of cinnamon

Using a small ice cream scooper, scoop out about 1 ½ tbsp of cookie dough

Roll into a ball in your hands

Coat cookie dough ball in the cinnamon sugar mixture

Place onto cookie tray

Place into the oven and bake for 10-12 minutes or until the edges are set and the middle looks soft

Using a small pot, bring the heavy whipping cream and espresso powder to a simmer

Pour over the chocolate chips and whisk until smooth

Dip the top of the cookies into the gananch and shake to remove extra chocolate

Sprinkle the crushed peppermint candy on top

Enjoy