Is there a more Christmassy flavor than peppermint and mocha? Not in my book! These Peppermint Mocha Brownie Cookies are soft and chewy, fudgy with melty chocolate, and addictive with that holiday peppermint flavor.
In a word, they are decadent. As one might expect!
As Christmas cookies go… they are irresistible. Because honestly, who doesn’t love a decadent, chewy, fudgy brownie… in cookie form?
It’s like Bing Crosby singing, “I’ll Be Home for Christmas” as you decorate the tree. Or as snow falls softly outside your window.
Stay with me here… Or that bittersweet moment when your favorite Christmas movie comes to a close. Or you reach the final line in that oh-so-familiar and loved Christmas novel.
By the way, if you love Christmas stories, I wrote one a few years back. Titled, of course, “Home for Christmas.” I’m a little partial to that one. Smile.
But back to these oh-so-perfect Christmas cookies…
Ingredients for Peppermint Mocha Brownie Cookies
Simple ingredients with amazing flavor. Most of the ingredients are pantry staples, but you will need pure peppermint extract. I think I use McCormicks. Any brand, but I always look for pure instead of imitation. Especially with vanilla.
Pantry Ingredients: all-purpose flour, unsweetened cocoa, baking powder, chocolate chips (any flavor although I prefer dark chocolate chips), brown sugar, granulated sugar, confectioners’ sugar, and vanilla extract.
Dairy: large eggs, butter, and milk.
Special Ingredients: instant espresso powder, peppermint extract, candy canes
A Note About Espresso
We have coffee lovers in our house… and then we have coffee connoisseurs. The coffee connoisseurs are always looking for a more intense coffee flavor. I fall in the middle.
This recipe calls for one tablespoon of Instant Espresso. I would be fine with 1 or 2 teaspoons. I’m the “coffee lover” in the bunch. The “connoisseurs” would be happy with even 2 tablespoons.
That being said, adjust the espresso according to your preferences. With 1 tablespoon, you can definitely detect the espresso, but it’s not in any way overpowering. Less than that, you may not detect it at all. Espresso has a way of enhancing chocolate’s amazing flavor.
Prepping the Recipe
It’s important to prep the steps for these cookies. Once the ingredients are combined, they need to be baked rather quickly.
Whisk the dry ingredients together in a bowl: flour, cocoa, baking powder, and salt.
In another bowl, whisk the eggs, brown sugar, granulated sugar, espresso powder, vanilla extract, and peppermint extract together.
Melt the butter in a saucepan or microwavable bowl. Once melted, stir in the chocolate chips until smooth.
Slowly stir the melted chocolate into the egg mixture; whisk until just combined. Then stir in the dry ingredients from step 1 and another 1 cup of chocolate chips.
Scoop the batter onto a parchment-lined baking sheet and space at least 2 inches apart. These cookies do spread.
Bake for about 8 minutes, don’t overbake! Then let cool on a rack before icing and sprinkling with crushed candy canes.
Turn on some Christmas music, make a mocha or hot chocolate, and dream of a White Christmas.
For we have more ideas and recipes for Christmas… here.
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 teaspoon salt
- 2 cup chocolate chips, divided
- 1/2 cup butter
- 2/3 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tbsp instant espresso powder
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- Preheat the oven to 350°F and line a baking sheet with parchment paper. This recipe must be made quickly. Prep the steps and ingredients first so you're ready to go.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a saucepan over medium-low heat or in a microwave-safe bowl, melt the butter. Remove pan from the heat and stir in 1 cup of the chocolate chips, continue to whisk until the chocolate is melted.
- While the butter is slowly melting, combine the eggs, brown sugar, granulated sugar, espresso powder, vanilla extract, and peppermint extract. Whisk by hand or with a handheld mixer until frothy and light.
- Slowly pour the melted butter and chocolate mixture into the egg mixture. Stir or whisk just until the chocolate is just combined. Then, fold in the flour mixture and the remaining 1 cup of chocolate chips, also until it is just combined. You don't want to overmix this batter but be sure all of the flour has been incorporated.
- As soon as the batter comes together, use a 3-tablespoon cookie scoop or two spoons, and drop the batter in mounds onto the prepared baking sheet, at least two inches apart. The batter for these cookies will spread.
- Bake immediately in the preheated oven for 8 to 10 minutes, or until the tops of the cookies begin to dome and then crinkle. Remove the cookies from the oven, cool on the baking sheet for 3 to 5 minutes before transferring to a metal rack to cool completely.
- Crush 3 to 4 candy canes and whisk together the ingredients for the Peppermint Frosting (ingredients are in the "Notes" section below). Once the cookies are cool, spread the frosting and sprinkle with crushed candy canes.
1/4 cup melted butter
2 cups confectioners' sugar
1/2 tsp peppermint extract
2-3 TBSP milk
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 133 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 26mg Sodium: 103mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 2g