Desserts and snacks with coffee flavor in them seem to be everywhere these days. Making those snacks that have coffee inspired tastes are easier than you think. These sweet Mocha Peppermint Cookies, for example. Not only do they look good, they are easy to make and taste AMAZING! I love the splash of color from the peppermints, the chocolate and coffee that’s in them blends nicely on your tongue. You’ll want to make several batches of these sweet treats to give to friends, family and your child’s teacher this year for Christmas! Imagine putting a dozen of these together and serving them at your holiday party or get together. They will be the highlight of the dessert table.
Mocha Peppermint Cookies Recipe
Chocolate Cookie Ingredients:
1 8 oz bag semisweet chocolate- cut into small pieces
2 TBSP unsalted butter, room temp
2 eggs, room temp
10 Tbsp sugar
1 Tbsp. espresso
½ tsp vanilla
½ C flour
¼ tsp baking powder
Topping:
1 bag Ghirardelli white chocolate wafers
1 bag of peppermint candy
Chocolate Cookie Directions:
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Add chocolate chips, unsweetened chocolate and butter to a glass bowl.
In a microwave heat on HIGH power in 20 second periods.
Stir after each 20 seconds until the chocolate mixture has melted and is smooth add espresso and stir.
Allow to cool for 25 – 30 minutes.
Whisk together flour, baking powder and salt, set aside.
Using an electric hand mixer on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes.
Add the in vanilla and peppermint. Stir to blend all of the ingredients.
Add in the chocolate mixture and mix well.
Stir dry mixture into egg/chocolate mixture, just until combined with a wood spoon.
Cover bowl with plastic wrap and put in the refrigerator for 45 minutes.
Using a small ice cream scoop form dough balls.
Put them on the parchment lined cookie sheets at least 2 inches apart.
Bake at 350 degrees for 8 – 11 minutes.
Remove from oven, allowing the cookies to cool on baking sheet about 5 minutes.
Move to a wire rack to cool completely.
Topping Directions:
Line cookie sheets with wax paper.
Put the peppermint candy into a zip lock bag using a rolling pin to crush into small pieces.
Using a double boiler, melt the white chocolate wafers.
Dip half of each chocolate cookie into the melted white chocolate.
Sprinkle each dipped cookie with crushed peppermint candy.
Lay the cookies on wax paper until they are completely dried and cooled.
Enjoy!
Print this recipe:
- Chocolate Cookie Ingredients:
- 1 8 oz bag semisweet chocolate- cut into small pieces
- 2 TBSP unsalted butter, room temp
- 2 eggs, room temp
- 10 Tbsp sugar
- 1 Tbsp. espresso
- ½ tsp vanilla
- ½ C flour
- ¼ tsp baking powder
- Topping:
- 1 bag Ghirardelli white chocolate wafers
- 1 bag of peppermint candy
- Chocolate Cookie Directions:
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Add chocolate chips, unsweetened chocolate and butter to a glass bowl.
- In a microwave heat on HIGH power in 20 second periods.
- Stir after each 20 seconds until the chocolate mixture has melted and is smooth add espresso and stir.
- Allow to cool for 25 – 30 minutes.
- Whisk together flour, baking powder and salt, set aside.
- Using an electric hand mixer on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes.
- Add the in vanilla and peppermint. Stir to blend all of the ingredients.
- Add in the chocolate mixture and mix well.
- Stir dry mixture into egg/chocolate mixture, just until combined with a wood spoon.
- Cover bowl with plastic wrap and put in the refrigerator for 45 minutes.
- Using a small ice cream scoop form dough balls.
- Put them on the parchment lined cookie sheets at least 2 inches apart.
- Bake at 350 degrees for 8 – 11 minutes.
- Remove from oven, allowing the cookies to cool on baking sheet about 5 minutes.
- Move to a wire rack to cool completely.
- Topping Directions:
- Line cookie sheets with wax paper.
- Put the peppermint candy into a zip lock bag using a rolling pin to crush into small pieces.
- Using a double boiler, melt the white chocolate wafers.
- Dip half of each chocolate cookie into the melted white chocolate.
- Sprinkle each dipped cookie with crushed peppermint candy.
- Lay the cookies on wax paper until they are completely dried and cooled.
We still have starlight mints and candy canes from Christmas. I might make these today. Thanks for sharing on the #HomeMattersParty – I hope you will join us, next week.