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    Home » Recipes » Cookies

    Published: Dec 27, 2021 · Modified: Nov 26, 2022 by Sloane · This post may contain affiliate links · Leave a Comment

    Peppermint Mocha Cookies

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    5 from 1 vote

    Peppermint mocha cookies made from the most fudgy brownie crinkle cookies flavored with peppermint and sandwiched together with a silky whipped white chocolate ganache.

    peppermint mocha cookies sandwiched with whipped white chocolate ganache stacked on marble plate.

    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.

    Jump to:
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other winter recipes you'll love
    • 📖 Recipe
    • 💬 Reviews

    Ingredient Notes

    ingredients for peppermint mocha cookies.
    For the cookies
    ingredients for white chocolate ganache.
    For the white chocolate ganache
    • 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 â…“ 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 â…” 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 â…“ 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.

    white chocolate ganache in white bowl.
    STEP 1
    whipped white chocolate ganache in glass bowl with whisk attachment.
    STEP 2

    STEP 1: Melt the chocolate. In a large bowl, combine the white chocolate and 150g (â…” 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.

    chocolate butter mixture in glass bowl.
    STEP 3
    bloomed cocoa powder mixture in white bowl.
    STEP 4

    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.

    whipped egg sugar mixture with chocolate mixture added in glass bowl.
    STEP 5
    dry ingredients added to batter in glass bowl.
    STEP 6

    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.

    close up of peppermint mocha cookie batter on a spatula.
    STEP 7
    baked peppermint mocha cookies on a wire rack.
    STEP 8

    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.

    brownie crinkle cookies with whipped white chocolate ganache lined up on a marble plate.
    STEP 9

    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.
    chocolate sandwich cookies piled in white bowl.

    Recipe FAQs

    How to make whipped white chocolate ganache:

    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 â…” cup of heavy cream is added and the ganache is whipped until thick peaks form.

    Do these peppermint mocha cookies require chill time?

    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.

    How to store these cookies:

    Keep these cookies in the fridge for about 3-5 days.

    peppermint mocha cookie leaned up against other cookies.

    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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      Olive Oil Lemon Upside Down Cake
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    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    peppermint mocha cookies sandwiched with whipped white chocolate ganache stacked on marble plate
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!

    Peppermint Mocha Cookies

    Peppermint mocha cookies made from the most fudgy brownie crinkle cookies flavored with peppermint and sandwiched together with a silky whipped white chocolate ganache. 
    Prep Time 1 hour hr
    Cook Time 10 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Servings10 sandwich cookies
    Coursecookies
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    Piping Bags

    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 (â…” 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 (â…“ cup) granulates sugar
    • 2 eggs, room temp

    For the whipped white chocolate ganache:

    • 100 g (3 ½ oz) white chocolate
    • 150 g + 150 g (â…” cup + â…” 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 (â…” 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 (â…” 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.

    Nutrition Facts

    Serving: 1sandwich cookie | Calories: 396kcal | Carbohydrates: 43g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 101mg | Potassium: 278mg | Fiber: 3g | Sugar: 32g | Vitamin A: 408IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 2mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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