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Peppermint Mocha Brownie Cookies with Espresso Crunch

Annahita Carter
Peppermint Mocha Brownie Cookies pack the cozy latte combination of chocolate, espresso, and peppermint into a chewy, crinkly cookie that bakes fast and keeps well, with fudgy centers, crisp edges, and a clean peppermint finish.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 25 minutes
Total Time 55 minutes
Course Dessert, Snack
Servings 12 cookies
Calories 210 kcal

Equipment

  • 2 baking sheets
  • Parchment paper
  • Heatproof bowl
  • Small heatproof bowl
  • Microwave or double boiler
  • Whisk
  • Rubber spatula
  • Cooling rack

Ingredients
  

  • 113 g unsalted butter cut in pieces
  • 170 g semisweet chocolate chopped
  • 100 g light brown sugar
  • 100 g granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk from a large egg; room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp peppermint extract
  • 2 tsp espresso powder
  • 30 g Dutch-process cocoa powder
  • 120 g all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 85 g mini chocolate chips optional
  • 60 g crushed peppermint candies or candy canes for topping
  • 85 g dark chocolate optional, melted; for finishing

Instructions
 

  • Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment. Set a small heatproof bowl aside for melted finishing chocolate if using.
  • Melt the butter and chopped semisweet chocolate together: in a heatproof bowl set over barely simmering water, or in the microwave in 20–30 second bursts, stirring between each until smooth. Whisk in the espresso powder to dissolve, then whisk in the cocoa. The mixture should be glossy and warm, not hot.
  • In a separate bowl, whisk both sugars with the egg and egg yolk for 45–60 seconds until slightly thick and a shade lighter. Whisk in vanilla and peppermint extract.
  • Stream the warm chocolate mixture into the sugar-egg mixture while whisking. Stir until evenly combined and shiny.
  • In another bowl, whisk flour, baking powder, and salt. Fold dry ingredients into the batter with a spatula until just a few flour streaks remain. Fold in mini chocolate chips if using. The batter will be thick and ribbony.
  • Rest the batter for 15–25 minutes at room temperature to firm slightly. This helps achieve crackly tops and thicker, fudgier centers. If your kitchen is very warm, chill for 10 minutes.
  • Scoop 1 1/2 tbsp portions (about 25 g) onto prepared sheets, spacing 2 inches apart. For neat edges, lightly mound and don’t flatten.
  • Bake 9–11 minutes, rotating sheets once. Look for puffed, shiny, crackled tops with edges just set. Centers should still look soft; they’ll finish setting as they cool.
  • Cool on the sheet 5 minutes, then transfer to a rack. For a clean peppermint finish that stays put, drizzle or spread a teaspoon of melted dark chocolate on each warm cookie and immediately sprinkle with crushed peppermint. Let set until the chocolate firms.
  • Alternative topping method: For a lighter look, skip the drizzle and sprinkle a small pinch of crushed peppermint onto each cookie during the final 30–60 seconds of baking, watching closely to prevent over-melting.

Nutrition

Calories: 210kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 120mgPotassium: 140mgFiber: 2gSugar: 18gVitamin A: 200IUCalcium: 25mgIron: 2mg
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