Peppermint Mocha Cookies

by Food Hound on December 20, 2010

in Desserts

Last night’s dinner was a flop. On paper, it looked great. On my plate? Not so much. And I didn’t see it coming– orange marmalade, rosemary, gruyere… these are all fabulous flavors. I guess the sum just wasn’t as good as it’s parts. C’est la vie!

But I’m not discouraged for two reasons. First, making flops is just a part of life. I am not any more successful in the kitchen than anyone else, but I tend to cook more than the average bear. That means better chance of making something totally awesome or totally gross solely based on numbers. It’s a statistics thing. (Somewhere the Booze Hound is smiling because statistics totally get him geeked. As do Patriot wins. Go Pats!)
So when the dreaded dinner flop occurs, we have a decision to make: is it completely inedible and warrants a back-up meal, like grilled cheese or frozen pizza? Or can we choke down enough of it to say we’ve eaten dinner and then gorge on dessert? The first rarely happens unless a recipe is burned or completely bolluxed up… in other words, Food Hound Error. But the second scenario of a dessert-heavy dinner? Ring-a-ding-ding!
In an effort to be able to cook and bake the rich foods we love and still forge elite fitness at CrossFit Ktown, we have really curtailed the regular dessert routine. Usually we either have some dark chocolate or go without. Oh yeah, and wine counts πŸ™‚ But ’tis the season to be merry, and ’tis the season to be baking, so I usually have some sort of delectable baked good lurking on the counter this time of year. And this particular baked good was so lovely, we froze our entire flopped dinner (pork roast) for its future fate in Cuban sandwiches, and elected to eat dessert for dinner.
That’s right. We ate cookies for dinner. And washed them down with wine. If I’m gonna go, what a way to go!
The coffee, chocolate and mint flavors in these cookies are redolent of a Starbucks Peppermint Cafe Mocha. But the bonus is that you can make them at home and you don’t have to speak Starbucks. Grande means large, Starbucks, not medium– get it right!

The only change from the original recipe is that I roll them in sugar before baking instead of topping them with crushed peppermints after baking. Both add crunch, it’s just a matter of preference… and the fact that I didn’t have peppermints on hand πŸ™‚ And make sure to use a good quality chocolate, since you’re drizzling it on top.
If you’re the Booze Hound, you ignore my explicit instructions on how to drizzle properly. This would be the result:


But I have to admit, his was the prized cookie with that mound of chocolate πŸ™‚


Peppermint Mocha Cookies
Adapted from Sweet Pea’s Kitchen (posted originally as Double Chocolate Peppermint Crunch Cookies; I swear this girl will inspire you to bake anything!!)
Yields 2 dozen cookies
2 1/2 c (16 oz) bittersweet chocolate chips (no more than 61% cacao), divided
1 1/2 c AP flour
1/4 c natural process cocoa powder
1 tsp baking powder
1 tsp instant espresso powder
1/2 tsp salt
1/2 c (1 stick) unsalted butter, room temperature
1 c sugar
1 tsp vanilla extract
1 tsp peppermint extract
2 large eggs
1 cup additional granulated sugar, for rolling
1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper; set aside.
2. In a small, microwave safe bowl, melt chocolate in the microwave on high power for 45 seconds. Stir. If unmelted pieces remain, continue microwaving and stirring the chocolate in 10-second intervals until it is all melted and smooth. Measure 2/3 c melted chocolate; transfer to a small bowl and reserve for drizzling.
3. In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until creamy. Add 1 c sugar and both extracts; beat until smooth. Add eggs, beat to blend. Beat in melted chocolate. Add dry ingredients; beat just to blend. Stir in remaining 1/2 c chocolate chips.
4. Spread remaining 1 c sugar on a plate. Roll a large tablespoon of dough into a 1 1/2″ ball and roll ball in sugar. Place on cookie sheet. Space each cooking about 2″ apart.
5. Bake cookies until cracked all over, about 8-9 minutes. Cool cookies on baking sheet 5 minutes, then transfer to cooling rack to cool completely.
6. Rewarm 2/3 c reserved melted chocolate and spoon into ziploc bag. Snip of the very tip of bag, and gently drizzle chocolate all over cookies. Enjoy πŸ™‚

{ 12 comments… read them below or add one }

Rita December 20, 2010 at 4:03 pm

Your chocolate cookies look wonderful. As far as your dinner being a flop; join the club…happens to me more often that I want to count. I really love your answer to a disaster; choclate cookies and wine. That makes eveything better.

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Jess December 20, 2010 at 4:49 pm

Now not only will I be waiting with baited breath for your gingersnap cookies, but I’ll also be adding these to my list of to-bake items. It’s just that darn espresso powder! I was in the grocery store this morning trying to find some and couldn’t spot it anywhere. It can’t possibly be that difficult to find, right? I hope?

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Design Wine and Dine December 20, 2010 at 7:15 pm

SO you weren’t lying! Cookies for dinner is JUST fine! Oh and I agree on the #’s thing…it is so true!

These cookies are lovely, just lovely!!!

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katerina December 21, 2010 at 6:31 am

We all had our misfortunes in kitchen. As you said it is part of the learning process. These cookies I am sure they compensated you for the flop.

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Lara and Josh December 21, 2010 at 2:43 pm

This comment has been removed by the author.

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Lara @ GoodCookDoris December 21, 2010 at 2:45 pm

I love peppermint mocha drinks – this cookie sounds fantastic!

I think cooking is all about having fun, it can’t always turn out perfectly. Keep up the tasty dishes πŸ™‚

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Joanne December 21, 2010 at 3:32 pm

No one should ever turn their nose down at cookies for dinner. I swear they’re on the food pyramid. Somewhere.

I love love love peppermint mochas! And so I know know know that I would love these cookies!

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Mary December 22, 2010 at 9:25 pm

Wine and cookies are good as long as the flavors compliment each other :-). I’m sorry your dinner plans didn’t work out, but it’s just one more reason why we should all keep cookies in the house. Have a great day. Blessings…Mary

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Pam December 22, 2010 at 9:54 pm

Love that peppermint and I definitely would love to do dinner at your house! Life would be miserable without cookies! I’ve had my share of flops also and will remember to dine on cookies and wine the next time.

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My Kitchen in the Rockies December 23, 2010 at 3:21 am

Yes, dessert for dinner sounds always great! Love it.
Merry Christmas from Colorado.
Kirsten

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Chris December 23, 2010 at 2:43 pm

Dinner flops sometimes can lead to a better dish down the road for me. But sometimes I just walk away from the recipe to never try it again either.

The cookies look great, even Food Hound’s πŸ™‚

I hear you on the trying to stay reasonably fit through the season. We start back martial arts training in February so I’m trying to keep close to fighting weight!

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sweetpeaskitchen.com December 28, 2010 at 3:48 am

Yea! I am so glad that you enjoyed these! Rolling them in sugar sounds excellent…however this means I can make them other times of the year too…this could get dangerous! πŸ˜‰ I love mound of drizzling chocolate. That is exactly what it would look like if my husband helped me! Hahaha! Hope you had a wonderful holiday!

~Christina @ Sweet Pea’s Kitchen

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