Mocha Peppermint Chocolate Cookies

If you love my Triple Chocolate Cookies, then I think you will also love my Mocha Peppermint Chocolate Cookies which are all done up for the holidays! The chocolate cookie dough is infused with espresso and peppermint, with homemade white chocolate peppermint bark chunks and dark chocolate chips. You can just imagine how delicious these are!

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - this cookie recipe is easy to make because you don't need an electric mixer. You can simply make them with a spatula in a large mixing bowl if you want.

• Chewy chocolate cookies - these chocolate cookies are made with cocoa powder in the dough and they have a wonderful chewy texture.

• White chocolate peppermint bark - there are chunks of white chocolate peppermint bark that is HOMEMADE. You just need 3 ingredients to make it in les than 10 minutes.

• Mocha peppermint - the combination of chocolate, cofee and peppermint in these cookies is so bold and delicious.

INGREDIENTS FOR PEPPERMINT CHOCOLATE COOKIES

• Unsalted butter - soft butter adds incredible flavour and helps build some structure during the creaming step for crisp edges. Pull it out at least 2 hours before baking so it is softened to room temperature.

• Brown sugar - the molasses in brown sugar gives these cookies a toffee-like flavour.

• Granulated sugar - this recipe uses both brown sugar and white granulated sugar. The white sugar will help them crisp up for crunchy edges.

• Pure vanilla extract - vanilla will elevate the deep chocolate flavour and it is really important in this recipe. I like this Madagascar Bourbon Vanilla extract.

• All purpose flour - regular unbleached all-purpose flour makes the best cookies with a chewy texture.

• Cocoa powder - It's worth it to have good cocoa powder for these cookies! It’s the main flavour and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe.

• Espresso powder - it adds really nice depth and heightened roasted notes to these cookies which enhances the chocolate taste. It is optional and you can leave it out. See the FAQ section below to find out how this will affect the cookies.

• Salt - don't leave out the salt! It really elevates the chocolate taste and balances the sweetness.

• Dark chocolate chunks - I use 70% chocolate for a rich chocolate taste to balance the sweetness of the white chocolate. You can chop it up from a bar of chocolate or use these 63% dark chocolate chips

INGREDIENTS FOR PEPPERMINT BARK

• Pure white chocolate - use high quality white chocolate from discs or bars and chop it up into chunks. Chocolate chips will be fine too, but they tend to have a higher sugar content and can burn easily.

• Peppermint extract - you'll use peppermint extract in the peppermint bark and in the cookie dough, although it is optional in the cookie dough. If you prefer intense mint flavour, then you can use it in both!

• Candy cane - you'll need 2 regular peppermint candy canes to crush up for the peppermint bark.

STEP BY STEP INSTRUCTIONS

First make the homemade peppermint bark:

• STEP 1). Melt the chocolate. Place chopped white chocolate in a heatproof bowl set over a saucepan of simmering water and stir frequently until completely melted and smooth.

• STEP 2). Crush candy cane. Crush the candy cane any way you can and then mix it into the melted chocolate with peppermint extract.

• STEP 3). Cool and set. Spread the chocolate bark on a piece of waxed or parchment paper and let it set in the fridge for 20 minutes until firm.

Make the cookie dough:

• STEP 1). Combine dry ingredients. Sift flour, cocoa and baking soda into a medium bowl to remove any lumps. Add espresso powder and salt and whisk to blend evenly.

• STEP 2). Cream butter and sugar. Beat together the soft butter with brown sugar and granulated sugar until smooth and a bit fluffy. It will look more like wet sand than a pale and aerated mixture. You can use a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes until slightly fluffy and lightened in colour by a shade, or you can also use an electric hand mixer. Stop to scrape down the sides of the bowl a few times during mixing.

• STEP 3). Mix in egg. Add the egg mix until well combined. Mix in vanilla.

• STEP 4). Add dry ingredients. Add dry ingredients and mix on low until it just begins to incorporate.

• STEP 5). Add chocolate. Break up the peppermint bark into chunks and add it to the cookie dough with the chocolate chips. Fold it into the cookie dough until they are evenly distributed.

• STEP 6). Chill the dough. Cover the dough in the bowl and refrigerate for 1 hour.

• STEP 7). Bake. Scoop up about 2 tablespoons of dough and roll into smooth balls. Place onto prepared baking sheets spacing them 2 inches apart. Place a few extra chunks of peppermint bark on top of each dough ball if desired. Flatten just slightly and bake for 9-11 minutes until puffed and the tops are cracked but they are still soft in the middle. Transfer to a rack and let cookies cool on trays for 3 minutes before transferring individually to the rack to finish cooling.

TIPS FOR MAKING PEPPERMINT CHOCOLATE COOKIES

• Try using salted butter. It really makes a different when working with a chocolate dough. It adds a richness that makes these taste ultra chocolatey. If you use salted butter, then reduce the added salt in the recipe by half.

• Find high quality white chocolate - cheap white chocolate will not melt nicely since it has less cocoa butter. Look for pure white chocolate with minimum 28% cocoa butter - it will be smooth and satiny when you melt and spread it.

• Use a double boiler to melt the white chocolate - since white chocolate has a high sugar content and milk powder content, it tends to burn easily and can seize up if you try to melt it in the microwave. The best way to melt it without wasting your money (white chocolate isn't cheap!) is to chop it up and place it in a bowl over a pot of barely simmering water. The indirect heat will melt it gently. Do not put the bowl over direct heat.

• Chill the dough - giving this dough time to sit in the fridge will help the cocoa settle into the butter and will give time to let the flour hydrate. This produces chewier cookies with a richer flavour.

• Measure the flour accurately to ensure you get the right texture. Too much flour will makes them dry and crumbly, and too little will cause them to spread excessively.

RECIPE FAQ

What is Dutch process cocoa powder?

Dutch process cocoa powder is alkalized cocoa which means that it has been treated with a basic (alkaline agent) such as sodium bicarbonate or potassium bicarbonate. This neutralizes the acidity of the cocoa and brings the pH up from around 5 or 6 to above 7.

What type of white chocolate is best for peppermint chocolate cookies?

You will need pure white chocolate for the peppermint bark. Pure white chocolate should not contain any vegetable fats, such as palm oil or hydrogenated vegetable oils. Choose one of high quality which will have better melting properties so that it melts evenly and smoothly. I prefer Lindt brand or Barry Callebaut.

What type of cocoa is best for peppermint chocolate cookies?

You can use either Dutch process or natural cocoa powder in this Triple Chocolate Cookies recipe. I prefer Dutch cocoa in this application for it's deep colour and more smoky taste to complement the sweet white chocolate. This is my favourite Dutch cocoa. I would just not recommend Black cocoa which almost has a smokey salty taste due to its high alkalinity.

Can I leave out the espresso powder?

Espresso powder is what makes these cookies "mocha". Mocha refers to the combination of chocolate + coffee. It adds really nice depth and heightened roasted notes to these cookies which offsets the sweet creamy white chocolate and complements the dark chocolate. If you don't have espresso powder, you can grind up instant coffee grounds.

What happens if my chocolate seized?

If your white chocolate melts into a stiff paste and doesn't become smooth, add 1 teaspoon of pure coconut oil and stir it in until glossy, then continue to add the candy cane and chill the peppermint bark. White chocolate will not melt properly if it is very old or if is of lower quality.

Do I need to chill the dough?

I highly recommend chilling this cookie dough since it will help with the texture and it controls the spreading. It also improves the flavour since cocoa powder needs time to hydrate to really shine.

How do I store peppermint chocolate cookies?

These cookies are best stored at room temperature in an airtight container for up to 5 days.

If you love cookies, check out these recipes!

Mocha Peppermint Chocolate Cookies

Christina Marsigliese

Thick and chewy fudgy chocolate espresso cookies with homemade white chocolate peppermint bark chunks and dark chocolate chips. Perfect for the Holidays!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill Time 1 hour hr

Servings 18 cookie

Ingredients

  

Peppermint bark:

• 4 oz 113g pure white chocolate
• ¼ teaspoon pure peppermint extract
• 2 candy canes crushed

Cookie dough:

• 1 cup plus 2 tablespoon 160g all-purpose flour
• ⅓ cup 28g cocoa powder (I prefer this one)
• ½ teaspoon baking soda
• ½ teaspoon espresso powder
• ½ teaspoon salt
• ½ cup 113g unsalted butter, softened
• ½ cup 110g packed dark brown sugar
• ⅓ cup 65g granulated sugar
• 1 large egg at room temperature
• 1 teaspoon 5ml pure vanilla extract
• ¼ teaspoon pure peppermint extract optional (see notes in post write-up)
• ½ cup 85g dark chocolate chunks

Instructions

 

• First make the peppermint bark. Place chopped white chocolate in a heatproof bowl set over a saucepan of simmering water and stir frequently until completely melted and smooth. Add crushed candy cane and mix it into the melted chocolate with peppermint extract. Spread the chocolate bark on a piece of waxed or parchment paper and let it set in the fridge for 20 minutes until firm.
• Make the cookie dough. Sift flour, cocoa, baking soda, espresso powder and salt in a medium bowl and whisk to blend evenly.
• Combine butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2-3 minutes until slightly fluffy and lightened in colour by a shade. Stop to scrape down the sides of the bowl a few times during mixing.
• Add egg, vanilla and peppermint extract and mix until well combined. Add dry ingredients and mix on low until it just begins to incorporate then fold in the peppermint bark chunks and chocolate chips. Cover the bowl and refrigerate for 1 hour.
• Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
• Scoop up about 2 tablespoons of dough and roll into smooth balls. Place onto prepared baking sheets spacing them 2 inches apart. Place a few extra chunks of peppermint bark on top of each dough ball if desired. Flatten just slightly and bake for 9-11 minutes until puffed and the tops are cracked but they are still soft in the middle. Transfer to a rack and let cookies cool on trays for 3 minutes before transferring individually to the rack to finish cooling.

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