These peppermint mocha cookies are rich, indulgent, heaty and full of deep flavor with a hint of icy peppermint.
- 1/3 cup (80g) – non-dairy milk, warm, I used soy
- 3 tablespoons (9g) – instant espresso powder https://amzn.to/2TSEyPK
- 1/2 cup(100g) – granulated sugar
- 3/4 cup (150g) – brown sugar, lightly packed
- 1/2 teaspoon – salt
- 1/2 cup (110g) – vegetable oil (or any neutral oil)
- 1 teaspoon – vanilla extract
- 1/2 teaspoon – peppermint extract
- 1/2 cup (50g) – Dutch-processed cocoa powder, sifted, see notes https://amzn.to/3oTwaxR
- 1 1/4 cup (160g) – all-purpose flour, leveled and sifted
- 1 teaspoon – baking powder
- 1/4 teaspoon – baking soda
- 1 cup (180g) – semi sweet chocolate chips
- 1 1/2 cups (270g) – semi-sweet chocolate chips
- 3 large candy canes, crushed
- Large mixing bowl
- Rubber spatula
- Bowl covers
- Medium cookie scoop https://amzn.to/2GtDgYA
- Parchment paper
- Large baking pan
- Wire cooling rack
- Heatproof bowl
- Combine the warm non-dairy milk and instant espresso to dissolve. Set aside.
- In a medium-sized bowl, whisk together granulated sugar, brown sugar, and oil. Then add in the espresso milk mixture, vanilla and peppermint extract, and continue to mix until well combined.
- Sift in Dutch-cocoa powder and continue to mix until it comes together. It might not look like it will mix in at first, but it will.
- Next, sift in the flour, baking powder, and baking soda. Gently fold it in with a spatula, there is no dry flour left. Add in the chocolate chips, and fold to spread out evenly.
- Cover the bowl and chill the cookie dough in the fridge for 1 hour or overnight.
- Meanwhile, line a baking sheet with parchment paper, and preheat your oven at 350° Fahrenheit.
- With a medium-sized cookie scoop, place the dough onto the prepared baking sheet leaving 2 inches apart. You can also roll the dough with your hands, estimate about a 2-inch dough ball.
- Bake for 18-20 minutes.
- Remove from the oven, and allow the cookies to cool on the pan for 5 minutes. Transfer them to a wire rack to finish cooling.
- While you wait for the cookies to cool, prep a baking pan with parchment paper.
- Next, crush the candy canes into very small pieces by placing them in a sturdy zip bag and smash them with something heavy, like a rolling pin.
- Then, melt the chocolate chips in a double boiler or in a microwave. (See notes)
- Dip each cookie halfway into the melted chocolate and gently tap off any excess chocolate.
- Place them onto prepared baking pan and sprinkle crushed candy canes over the chocolate. Repeat with the rest of the cooled cookies. Place the baking pan into the fridge to help the chocolate set. Once set, serve and enjoy!
- I prefer using Dutch-processed cocoa powder because it gives the cookies a deeper flavor and works well with the espresso powder. This recipe strictly uses dutch-processed cocoa powder, so if you decide to use natural cocoa powder the results will be very different.
- Toppings are totally optional, you can totally serve the cookies plain. It’s still just as delicious!
- Placing the cookie dough in the fridge is an absolute must. It will help keep the shape of the cookie as it bakes, and it adds a bit more flavor!
- If you choose to microwave method to melt the chocolate, microwave it in 15 second increments while stirring in between until completely melted. It is tempting to microwave the chocolate in the constant heat, but you will risk burning the chocolate. So, please be patient and melt it in increments!
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