Homemade In The Kitchen

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Peppermint Mocha Brownie Cookies

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.
© Carla Cardello (www.chocolatemoosey.com)

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

If you’re looking for more Christmas Week inspiration, check out these recipes:

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Magimix

Now for the giveaway! Today’s #ChristmasWeek giveaway comes courtesy of Magimix by Robot-Coupe. Magimix has an impressive history, and is the inventor of the first food processor for home cooks. Their machines are still handmade in Burgundy, France, and they are the only company to manufacture their own motors which feature a 30 year guarantee!

Chefs Catalog is offering a new, exclusive Magimix by Robot-Coupe 3200XL 12-Cup Food Processor package. The food processor features nested bowls, stainless steel blades, and a large feed tube. The included blender attachment transforms the processor into a fully-functional blender, and the citrus press is ideal for extracting juice from all types of fresh fruits. To enter, read the details and use the Rafflecopter below!

***This giveaway is for one Magimix by Robot-Coupe 3200XL 12-Cup Food Processor (in white)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

a Rafflecopter giveaway

Disclosure: This giveaway is being provided by Magimix by Robot-Coupe. Participating bloggers have not received product nor been compensated as a part of this giveaway.

Did you make my recipe?

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Reader Interactions

Comments

  1. 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. 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. 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. 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

    • 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. 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. 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. 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. 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. 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. 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. 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. 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. 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

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