Another Christmas cookie for the books: peppermint chocolate espresso cookies. A large, chewy chocolate cookie with chocolate chunks, a white chocolate drizzle and crushed candy cane. These cookies have a couple tablespoons of espresso powder in them, creating a richer taste. If you like peppermint mochas, you will like these cookies!
What you need to make peppermint chocolate espresso cookies
- A stand mixer or electric mixer – we will need to whip up our batter, so either one will work. Here’s my KitchenAid mixer and here’s my favorite handheld mixer.
- Sheet pans – Here’s my favorite Goldtouch non stick sheet pans with a cooling rack, perfect for cookies.
- Parchment paper
- Spatula – this cookie batter is a little thick, so you may need to scrape the sides down with a spatula a few times while you mix.
Tips for making these cookies
- Use a fine espresso powder – we don’t want the batter to become gritty, which is why I used espresso over coffee grounds. You don’t need a fancy espresso powder – I actually cut open one of my Nespresso pods. You could also use instant espresso.
- Chill your dough – it’s not fun to have to wait but it’s important to chill this dough for at least 30 minutes to an hour before you bake it. You can even leave the dough in the bowl and just pop it in the fridge (covered). It will help the cookies maintain their shape in the oven.
- Be careful to not let the white chocolate burn – white chocolate doesn’t melt as easily as regular chocolate. However, it can go from melted to burnt quickly. Keep an eye on it in the microwave and stir it every 15 few seconds or so until its runny and easy to drizzle.
- Use a rolling pin to crush your candy cane – if you have a Ziploc bag, put your candy cane in there and use a rolling pin to quickly smash it up (or the butt of a knife). You can also use peppermint candies.
How to store your peppermint chocolate espresso cookies
Let the cookies cool for a while before drizzling them with the white chocolate. Sprinkle with the peppermint and sea salt if you want. Let them dry for about 10 minutes – the chocolate will set. Then you can easily stack them in a Tupperware without them getting messed up. Consume within a week!
Other cookie recipes:
If you liked these peppermint chocolate espresso cookies, here are some others to try:
- Chocolate Ganache Sandwich Cookies
- Apple Butter Cookies with Maple Cream Frosting
- Hot Chocolate Cookies with Peppermint
- Kitchen Sink Cookies
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Peppermint Chocolate Espresso Cookies
Christmas cookies with a touch of espresso, chocolate chips, white chocolate drizzle and crushed candy cane.
Servings: 20 cookies
Calories: 180kcal
Cost: $25
Equipment
- stand mixer or electric mixer
- small bowl
- large batter bowl
- 2-3 large sheet pans
- parchment paper
- rubber spatula
Ingredients
- 2¼ cups all purpose flour
- 1 cup unsalted butter room temperature (2 sticks)
- ¼ cup unsweetened cocoa powder
- 1½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup granulated sugar
- 1½ cups brown sugar
- 2 tbsp espresso powder like from a nespresso pod
- 2 eggs
- 1 tsp vanilla extract
- ½ cup semisweet chocolate chunks
- ⅓ cup white chocolate
- 1 tbsp heavy cream
- 1 candy cane crushed
- sea salt for srinkling
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.2¼ cups all purpose flour, ¼ cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1½ tsp salt
- In the bowl of your mixer, add the butter and whip it on medium speed for 30 seconds. Add the granulated and brown sugar and beat on medium until well incorporated and fluffy. Add the vanilla, eggs and espresso powder and beat on medium for 1 minute, until well combined.½ cup granulated sugar, 1½ cups brown sugar, 2 tbsp espresso powder, 2 eggs, 1 tsp vanilla extract, 1 cup unsalted butter
- Add the dry ingredients in two increments on low speed. The batter will be thick but fluffy. You may have to scrape the sides of the bowl down a few times to get everything well mixed. Add in the chocolate chips and mix in gently with a spatula.½ cup semisweet chocolate chunks
- Cover the bowl with a towel and place the batter in the fridge to chill for 30 minutes to 1 hour.
- Preheat the oven to 350°F and line your baking sheets with parchment paper.
- Remove the batter from the fridge. Form the batter into hefty tablespoon-sized balls, and spread them out on the cookie sheets. Only put about six cookies on each sheet.
- Bake the cookies in the oven for 12-13 minutes, until the edges appear set. The cookies will still be pretty soft to the touch, but don't worry. After 10 minutes, transfer them to a wire cooling rack if you have one. Wait for them to be cool until you drizzle them.
- In a small bowl, melt the heavy cream and white chocolate by placing it in the microwave for 10-15 second increments, keeping careful watch that it doesn't burn. Stir in between increments – it should get runny.⅓ cup white chocolate, 1 candy cane, 1 tbsp heavy cream
- With a spoon, drizzle each cookie with the melted white chocolate. While it's still wet, sprinkle on the crushed candy cane. Sprinkle on sea salt too if desired. Allow a few minutes for the chocolate to set. Enjoy!sea salt
