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SideChef
Recipes
American
Mocha Peppermint Cookie

13 INGREDIENTS • 10 STEPS • 35MINS

Mocha Peppermint Cookie

Recipe
Indulge in the delightful Mocha Peppermint Cookie, where the rich coffee undertones create a harmonious hum of deliciousness, balancing the cookie's sweetness. Ideal for the festive season or satisfying any cookie cravings with perfection.
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Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
Indulge in the delightful Mocha Peppermint Cookie, where the rich coffee undertones create a harmonious hum of deliciousness, balancing the cookie's sweetness. Ideal for the festive season or satisfying any cookie cravings with perfection.
35MINS
Total Time
$0.73
Cost Per Serving
Ingredients
Servings
12
us / metric
Wet Ingredients
Granulated Sugar
3/4 cup
Granulated Sugar
Dark Brown Sugar
1/2 cup
Dark Brown Sugar
Unsalted Butter
1/2 cup
Unsalted Butter
Egg
2
Eggs, separated
1 whole egg plus 1 yolk
Instant Coffee
1 Tbsp
Instant Coffee
or 2 tsp Espresso Powder
Peppermint Extract
1 tsp
Peppermint Extract
Dry Ingredients
All-Purpose Flour
1 cup
All-Purpose Flour
Unsweetened Cocoa Powder
11 tsp
Unsweetened Cocoa Powder
preferably Dutch-processed
Dark Chocolate
1/2 cup
Dark Chocolate, chopped
reserve some for topping
Baking Soda
1 tsp
Baking Soda
Salt
as needed
Salt
Candy Cane
3 Tbsp
Candy Canes, crushed
approximately 4 candy canes
Sea Salt Flakes
to taste
Sea Salt Flakes
for garnish
Nutrition Per Serving
VIEW ALL
Calories
273
Fat
12.8 g
Protein
3.0 g
Carbs
37.7 g
Add to plan
logo
Mocha Peppermint Cookie
Save
author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
In the bowl of a stand mixer, add the Egg, Egg Yolk (2), Granulated Sugar (3/4 cup), Dark Brown Sugar (1/2 cup), Unsalted Butter (1/2 cup), Instant Coffee (1 Tbsp), and Peppermint Extract (1 tsp). Beat the mixture until it becomes smooth.
step 3
In a separate bowl, mix the All-Purpose Flour (1 cup), Dark Chocolate (1/2 cup), Unsweetened Cocoa Powder (11 tsp), Baking Soda (1 tsp), and Salt (as needed) to prepare the dry ingredients.
step 4
Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer, adding it in thirds. Mix until just combined; avoid overmixing.
step 5
Using an ice cream scoop, drop scoops of the cookie mixture onto a lined baking tray.
step 6
Bake the cookies in the preheated oven for 8 minutes. Then, carefully remove the baking tray from the oven and gently slam it onto the counter to create cracks on the surface of the cookies.
step 7
Sprinkle the crushed Candy Canes (3 Tbsp) and reserve chocolate shards over the partially baked cookies.
step 8
Return the cookies to the oven and bake for an additional 5 minutes.
step 9
Once the cookies are baked, remove them from the oven and transfer them to a cooling rack.
step 10
For an extra touch, you can consider topping the cookies with a sprinkle of Sea Salt Flakes (to taste) before they cool completely.
step 10 For an extra touch, you can consider topping the cookies with a sprinkle of Sea Salt Flakes (to taste) before they cool completely.
Tags
view more tags
American
Christmas
Snack
Shellfish-Free
Kid-Friendly
Cookies
Dessert
Vegetarian
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