Peppermint Mocha Cookies
The thumbprint cookie base comes together quickly with just a handful of ingredients. Their dimples are filled with a delicious peppermint mocha ganache before they’re finished off with a beautiful chocolate drizzle!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 14 cookies
Author: The Kitchen Prep
For Cookie:
- ½ cup unsalted butter
- ¼ brown sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ cocoa powder
- ¾ cup all purpose flour
- ¼ teaspoon sea salt
For Filling:
- ½ cup semi-sweet chocolate chips
- 3 tablespoons half and half or heavy cream
- 1 teaspoon instant coffee granules
- ⅛ teaspoon peppermint extract
For Cookies
Preheat the oven to 350°F . Line a large cookie sheet with parchment paper. Set aside.
In a medium bowl (or the bowl of a stand mixer) beat together butter and sugar until fluffy. Add egg yolk and vanilla extract and mix until fully combined.
Add cocoa powder, flour and salt and mix until the dough comes together.
Using a cookie scoop or spoon, scoop out about 1½ tablespoons of dough and roll into balls. Place onto prepared baking pan.
Bake for 14-15 minutes or until the cookies are set. Remove from oven and, using the back of a ½ teaspoon measure, the end of a wooden spoon or your thumb, gently press a well into the center of each cookie. Allow to cool completely.
For Peppermint Mocha Ganache
Pour half and half or heavy cream into a small, microwave-safe bowl. Heat for about 20-30 seconds until just steaming & bubbling around the edges.
Add in the instant coffee granules and peppermint extract; stir until the granules have dissolved.
Pour the chocolate chips into the cream mixture and let sit for about a minute, then whisk until smooth and shiny.
Carefully fill the indentations of each cookie with the chocolate. (You'll enough filling for 2 batches of cookies.)
While the filling sets a bit (it will stay soft but shouldn't be runny), melt about 2 tablespoons of semi-sweet chocolate chips in a small microwave-safe bowl, and whisk until smooth.
Drizzle or pipe over the cookies; allow them to set completely before serving or packaging.
Note: This recipe can be easily doubled for a larger crowd.
Variations
- Change up the ganache! Try infusing the chocolate ganache with ⅛ teaspoon of almond extract, orange zest or a teaspoon or two of raspberry jam instead.
- Roll the dough balls in some granulated sugar before baking for an extra sweet, sparkly exterior.
- Top with colorful holiday sprinkles for an extra festive look.
Substitutions
- Gluten-Free: I have not tried making these cookies gluten-free, but I imagine using a one-to-one gluten free flour blend would work just fine.