Peppermint Mocha Cookies
These peppermint mocha cookies are soft, chocolatey, and filled with espresso and crushed peppermint for a holiday treat.
Servings: 30 cookies
Calories: 135kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 8 ounces Mascarpone Espresso
- 1 ½ cup (300 g) Sugar white
- ½ teaspoon Vanilla extract
- 1 ½ teaspoons Peppermint extract
- 2 Eggs room temperature
- 1 Tablespoon Espresso coffee
- 1 ¾ cups (218.75 g) All-purpose flour
- 2 teaspoons Baking powder
- ¼ teaspoon Kosher Salt
- ½ cup (43 g) Unsweetened cocoa powder
- ¼ cup (21.5 g) Unsweetened dark cocoa powder
- 5 ounces White chocolate wafers
- 4 ounces Crushed peppermint
Instructions
Making the Cookies
- Weigh or measure the sugar and set it aside. In another bowl, weigh or measure the flour, salt, baking powder, regular cocoa, and dark cocoa. Run a whisk through the mixture to blend everything together.
- Cube the butter into the mixer bowl. Cream the butter on a medium mixer speed for about a minute. Add the mascarpone to the sugar-butter mixture and blend for another minute. Next, add the vanilla and peppermint extracts. Add one egg at a time, mixing after each addition to make sure it is fully incorporated.
- Add the espresso powder and blend for about thirty seconds. Scrape down the mixer bowl, then turn the mixer to a low speed and add about a third of the flour mixture at a time. Mix for about one minute. If some flour is still not incorporated, finish mixing with a spatula. Cover the bowl loosely and chill the cookie dough for at least one hour.
- Preheat the oven to 350°F (175°C or 180°C) and line two half-sheet pans with parchment paper. Using a medium cookie scooper, add the cookie dough to your hand and roll it into a ball. I get twelve balls on a sheet pan with about two inches between each one. Bake for 10 to 12 minutes. After baking, leave the cookies on the pan for one minute before moving them to a cooling rack. Add the topping after they have completely cooled.
Topping for Cookies
- I place three sheets of parchment paper side by side on my counter and lay the cooled cookies on top. This makes cleanup easy after the toppings are added.
- Add the white chocolate wafers to a microwave-safe bowl. Use the melt cycle on your microwave if it has that feature and follow the instructions for your model. If not, heat the wafers for thirty seconds, then stir. Return the bowl to the microwave for another ten seconds and stir again. If only a couple of wafers are not completely melted, stir for a minute to see if they will melt on their own. You can do one or two more ten-second burst if needed. Be careful not to overheat the white chocolate. You want it smooth.
- Take a spoonful of white chocolate and move it back and forth over the tops of about six cooled cookies at a time. Sprinkle the crushed peppermint onto the white chocolate before moving on to the next six cookies. When you are finished, move the cookies back to the cooling rack to let the toppings set.
Notes
If you cannot find Mascarpone with Espresso, use regular Mascarpone and add an extra tablespoon of espresso coffee to the cookie batter.
Do not over mix the batter. Mascarpone is a delicate cheese.
Nutrition
Calories: 135kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 61mg | Potassium: 39mg | Fiber: 1g | Sugar: 9g | Vitamin A: 216IU | Calcium: 37mg | Iron: 1mg