Peppermint mocha cookies made from the most fudgy brownie crinkle cookies flavored with peppermint and sandwiched together with a silky whipped white chocolate ganache.
These peppermint mocha cookies have the most amazing fudgy brownie texture and pair so well with the light & silky whipped white chocolate ganache. Skip passed the over-done chocolate peppermint cookies dipped in white chocolate, and make these festive sandwich cookies instead! They're based off of my original fudgy mocha brownie cookie recipe and taken to the next level with peppermint extract, making them absolutely perfect for the holidays.
For more holiday cookie recipes, try Frosted Eggnog Cookies, Snowflake Sugar Cookies, Salted Caramel Christmas Linzer Cookies, and Chocolate Peppermint Crinkle Cookies.
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Ingredient Notes
- Chocolate: The majority of this recipe is made with chocolate, so it's important to use a high-quality semi-sweet chocolate
- Unsalted Butter: Since the butter will be melted with the chocolate, there's no need to bring it to room temp.
- Cocoa Powder: Use dutch process cocoa powder for the richest, fudgiest texture.
- Peppermint Extract: Peppermint extract is very potent, be VERY careful with it! I went with ¼ teaspoon for a more subtle peppermint flavor, but if you love peppermint you could add an additional ¼ tsp.
- Brown Sugar: You can use light or brown sugar.
- Granulated Sugar: You'll need 65g or ⅓ cup of granulated sugar.
- Eggs: Bring your eggs to room temp quickly by placing in a bowl of warm water.
- All-Purpose Flour: You'll need a little less than ⅔ cup of all-purpose flour.
- Espresso Powder: To make these brownies cookies mocha flavored, add 10g of espresso powder.
- Baking Powder: To help these cookies rise slightly, but still keep a dense texture, only use ¼ teaspoon of baking powder.
- White Chocolate: Be sure to use high-quality white chocolate. My favorite is Guittard!
- Heavy Cream: You'll need about 1 ⅓ cup of heavy cream for the whipped white chocolate ganache.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this peppermint mocha cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Melt the chocolate. In a large bowl, combine the white chocolate and 150g (⅔ cup) of heavy cream. Heat the in the microwave in 20 second intervals until the chocolate is fully melted. Cover the bowl and chill in the fridge overnight.
STEP 2: Whip the ganache. The next day, transfer the chilled white chocolate ganache to a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed for for ½ minutes until thick. With the mixer on low speed, slowly pour in another 150g (⅔ cup) of cold heavy cream. Once all of the heavy cream is added, turn the mixer up to medium-high speed and whisk until stiff peaks form. Careful not to over-whisk! It only takes a few seconds, so don't take your eyes off of it.
STEP 3: Melt the butter and chocolate. In a heat proof bowl add the chocolate and butter, and place over a double boiler with simmering water. Stir the butter and chocolate every minute or so until it is completely melted and smooth. Just like with ganache, you do not want to over mix it or it will split. Once all of the chocolate and butter is melted and combined, remove from heat and stop stirring. Set aside.
STEP 4: Start the batter. In a small bowl, stir together the cocoa powder, hot water, and peppermint extract. Set aside.
STEP 5: Mix wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, granulated sugar, and eggs on medium-high speed for 2-3 minutes until light and pale in color. Using a rubber spatula, fold in the chocolate-butter mixture and bloomed cocoa powder mixture until fully combined.
STEP 6: Add in dry ingredients. Then, add in the flour, cocoa powder, espresso powder, baking powder, and salt, and mix until just combined.
STEP 7: Rest. Allow cookie dough to rest at room temperature for at least 10 minutes to thicken up.
STEP 8: Bake. Using a 2 tablespoon cookie scoop, scoop batter onto the prepared baking sheets about two inches apart. Bake cookies for about 10 minutes until they are crackly, shiny, and appear set. Allow cookies to cool completely on baking sheet before assembling.
STEP 9: Assemble. Pair the peppermint mocha cookies up and transfer the whipped white chocolate ganache to a piping bag with a medium piping tip (I used wilton 1M). Pipe the whipped ganache onto the bottom cookie and gently press the paired cookie on top. Top with crushed candy canes and enjoy!
Expert Baking Tips
- Be sure to start making the whipped white chocolate ganache the day before you would like to assemble the cookies.
- Store these cookies in the fridge for 3-5 days.
Recipe FAQs
Though it sounds fancy and complicated, whipped white chocolate ganache is surprisingly easy to make, it just requires overnight chilling. You'll start with a basic white chocolate ganache with a 1:1.5 chocolate to cream ratio. This ganache is chilled overnight, and the next day it's whipped until thick. Another ⅔ cup of heavy cream is added and the ganache is whipped until thick peaks form.
No! There is absolutely zero chill time for these cookies, so you can make them in less than an hour. However, the whipped white chocolate ganache will need to be prepped the day before, since the base ganache requires chill time overnight.
Keep these cookies in the fridge for about 3-5 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
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📖 Recipe
Peppermint Mocha Cookies
Ingredients
For the peppermint mocha cookies:
- 250 g (1 ½ cups) semi-sweet chocolate
- 50 g (3 ½ tablespoon) unsalted butter
- 15 g (2 tablespoon) dutch process cocoa powder
- 2 ½ tablespoon hot water
- ¼ teaspoon peppermint extract
- 75 g (⅔ cup) all-purpose flour
- 10 g (1 tbsp + 1 tsp) espresso powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 100 g (½ cup) brown sugar
- 65 g (⅓ cup) granulates sugar
- 2 eggs, room temp
For the whipped white chocolate ganache:
- 100 g (3 ½ oz) white chocolate
- 150 g + 150 g (⅔ cup + ⅔ cup) heavy cream, cold
Instructions
For the peppermint mocha cookies:
- In a heat proof bowl add the chocolate and butter, and place over a double boiler with simmering water.
- Stir the butter and chocolate every minute or so until it is completely melted and smooth. Just like with ganache, you do not want to over mix it or it will split. Once all of the chocolate and butter is melted and combined, remove from heat and stop stirring. Set aside.
- In a small bowl, stir together the cocoa powder, hot water, and peppermint extract. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, granulated sugar, and eggs on medium-high speed for 2-3 minutes until light and pale in color.
- Using a rubber spatula, fold in the chocolate-butter mixture and bloomed cocoa powder mixture until fully combined.
- Then, add in the flour, cocoa powder, espresso powder, baking powder, and salt, and mix until just combined.
- Allow cookie dough to rest at room temperature for at least 10 minutes to thicken up.
- Meanwhile, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
- Using a 2 tablespoon cookie scoop, scoop batter onto the prepared baking sheets about two inches apart.
- Bake cookies for about 10 minutes until they are crackly, shiny, and appear set.
- Allow cookies to cool completely on baking sheet before assembling.
For the whipped white chocolate ganache:
- In a large bowl, combine the white chocolate and 150g (⅔ cup) of heavy cream.
- Heat the in the microwave in 20 second intervals until the chocolate is fully melted.
- Cover the bowl and chill in the fridge overnight.
- The next day, transfer the chilled white chocolate ganache to a bowl of a stand mixer fitted with a whisk attachment.
- Whisk on high speed for for ½ minutes until thick.
- With the mixer on low speed, slowly pour in another 150g (⅔ cup) of cold heavy cream.
- Once all of the heavy cream is added, turn the mixer up to medium-high speed and whisk until stiff peaks form. Careful not to over-whisk! It only takes a few seconds, so don't take your eyes off of it.
For assembly:
- Pair the peppermint mocha cookies up and transfer the whipped white chocolate ganache to a piping bag with a medium piping tip (I used wilton 1M).
- Pipe the whipped ganache onto the bottom cookie and gently press the paired cookie on top.
- Top with crushed candy canes and enjoy!
Notes
- Be sure to start making the whipped white chocolate ganache the day before you would like to assemble the cookies.
- Store these cookies in the fridge for 3-5 days.
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