Homemade In The Kitchen

Small Batch Recipes and Recipes For Two

Peppermint Mocha Brownie Cookies

Jump to Recipe

Sinful peppermint mocha brownie cookies dipped in chocolate will disappear faster than you can say Merry Christmas.


Peppermint Mocha Brownie Cookies

Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina! Each day we will be celebrating the holidays with Christmas-themed treats as well as fabulous Christmas giveaways. There will be posts going on all week until Saturday, December 14th. I’ll personally be posting today until Thursday, so make sure you check out all the participating blogs all week (hint: participants and giveaways are listed at the bottom of each post).

I’m starting things off with several of my favorite flavors rolled into one – Peppermint Mocha Brownie Cookies. Tis the season for those famous red cups at a famous coffee chain. I know you can technically buy peppermint mochas all year long, but it just doesn’t taste the same having one in June. I toyed with the idea of making it a cupcake but instead chose brownie cookies. Not only can you mail these (and I have), you can put them on your cookie trays or serve them with evening coffee. Texture like a brownie, shaped like a cookie, tastes like December is here.


Peppermint Mocha Brownie Cookies

Whoever originally decided to marry a brownie into a cookie is a genius. I couldn’t stop eating these, so I mailed them off to a friend. Otherwise the whole dozen would’ve been gone in a day. I have no self control when it comes to brownies and cookies. Or any dessert I make, really. That’s why I send most of it to work because if I didn’t, I’d be wearing really big pants.


Peppermint Mocha Brownie Cookies

Peppermint extract is a lot stronger than vanilla, so please measure accurately. I say this because I’m pretty lax in measuring vanilla when I’m not testing a recipe. I use it so much I can guesstimate what a teaspoon of vanilla is. But peppermint extract? Very potent if you pour too much! And if you’re looking to make these cookies plain since peppermint is a love or hate flavor, substitute 1 teaspoon vanilla.


Peppermint Mocha Brownie Cookies

You’ll notice that I used candy cane-shaped sprinkles instead of crushed candy canes. I’m not a fan of hard candy. I can somewhat tolerate eating candy canes, but sprinkles are much easier for me texture-wise. I’m not sure how much of a novelty candy cane-shaped sprinkles are, so feel free to use your favorite Christmas sprinkles.

UPDATE: I didn’t think the sprinkles would be that popular! I got them at a local farm, but if you’d like to order them online, this is what I have.


Peppermint Mocha Brownie Cookies

Peppermint Mocha Brownie Cookies

Peppermint Mocha Brownie Cookies

Yield: 1

Ingredients

  • 1/4 cup all purpose flour
  • 1 tablespoon Dutch-processed cocoa powder
  • 1 tablespoon espresso powder
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 egg
  • 6 tablespoons granulated sugar
  • 1/4 teaspoon peppermint extract
  • 4 ounces semisweet chocolate, chopped
  • Crushed candy canes or sprinkles

Instructions

  2. Preheat oven to 350F. Line two baking sheets with parchment paper.
  3. In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.
  4. In a heatproof bowl over a saucepan of simmering water, melt the bittersweet chocolate and butter. Remove from the heat.
  5. In a large mixing bowl, beat together the egg, sugar, and peppermint extract until pale and creamy, about 5-8 minutes. Add the melted chocolate then gradually add the flour mixture.
  6. Drop the batter by the tablespoonful onto the baking sheets two inches apart. The batter will be somewhat loose and will thicken the longer it sits. Bake 7-8 minutes or until the edges are set and the tops are cracked. They puff a little but will deflate as they cool. Remove from the oven and cool on the sheet 4 minutes before removing the cookies to a wire rack. Cool completely.
  7. In another heatproof bowl over a saucepan of simmering water, melt the semisweet chocolate. Remove from the heat. Dip one half of each cookie into the chocolate then cover with crushed candy canes or sprinkles. Let the chocolate harden before serving.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipesAll recipes are tested in a U.S. kitchen with U.S. ingredients at normal elevation using a conventional gas oven. Results may vary.

© Carla Cardello (www.chocolatemoosey.com)

Source: Adapted from Love and Olive Oil
—-
If you liked these Peppermint Mocha Brownie Cookies, you may also like these recipes from me:

Did you make my recipe?

Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  1. Kim Beaulieu says

    Oh em gee Carla, these are the most gorgeous photos I’ve ever seen. I am so jealous of your photography skills. And your cookie skills. You rocked it out. Thanks for joining us this week. I love when we get to do projects together. xx

    Reply

  4. marsha says

    Omgosh! Thank u a ton for a recipefor a new Christmas cookie to add to our family’s list of gift/cookie giveaway.i have no doubt that it’ll be yummy just like the rest of your Chocolate Moosey recipes! I’m a huge fan of the Moose! Merry Christmas to you & yours!

    Reply

  7. Helene D'Souza says

    Very pretty eye catching cookies Carla. I thinks they would go like hot cakes here and I need to show the recipe to my friend because she was looking for peppermint flavored cookie recipes. Thank you for sharing! :)

    Reply

  10. Ruthy @ Omeletta says

    How stinking cute are those sprinkles!? You always find these sorts of cute things while I’m using old school boring sprinkles. Where are they from?
    and if I won that Robotcoupe, I would absolutely be making pesto every day of my life.

    Reply

    • Carla says

      Found them at a local farm store! They sell bulk items in little containers in addition to their produce. Best place to buy any kind of sprinkles.

      Reply

  24. Kim - Liv LIfe says

    Oohh!! I love those candy cane sprinkles!! Well… I love the cookie marries brownie thing too, and oh, um, the peppermint mixed with chocolate. Peppermint and chocolate have always been a favorite of mine, but I haven’t tried the combo with mocha. I’m inspired!! These cookies are pinned and printed for future use!!!

    Reply

  25. Dionne Baldwin says

    Hooray for Peppermint Mocha Brownie Cookies! And those cute-as-a-button little sprinkles. Peppermint and chocolate are my fave combo. Add coffee and that really puts it over the top! Happy Christmas week! :-)

    Reply

  27. Stacy says

    Gorgeous cookies and photos as usual, Carla! I love the way you just partially dipped the cookies so the sprinkles would stick. And I have GOT TO KNOW where you got the little candy cane sprinkles. Those are the cutest things!

    Reply

  28. Lauren says

    There is this black bean spread recipe that I found at thekitchn.com that can really only be made with a food processor. I would love to make that with Magimax food processor.

    Reply

  32. Lisa says

    Maybe a silly question, but about the espresso powder. Is that the same as the grounds used to brew espresso, or is there a different “powder” that is used?

    Reply

  34. kelly says

    J have SOOO many cookie recipes I want to make this year. All kinds….I’d have to say some type of cookie would be up first !!!!

    Reply

  37. amanda says

    These look amazing and those sprinkles are adorable. Just one question. The ingredients call for baking powder, but the instructions say baking soda. Which one do I use?

    Reply

  38. Cory Pagan says

    I did not have peppermint extract, so instead I added Andes mints to my Ghirardelli chocolate…yum, yum, yum! Thanks for sharing a delicious recipe sure to be enjoyed by many in the future.

    Reply

  39. Dee says

    Awesome recipe! I’m going to try doing this but I only have instant coffee on hand. How would I substitute it for the espresso?

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *