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Peppermint Mocha Cookies

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Brighten up your February with these cheery peppermint mocha cookies!

Sweet peppermint icing over dark chocolate coffee cookies? Yes please!

Just in time for Valentine’s Day, these cookies didn’t last long in our house, and my husband is already hoping I will make them again. Not too sweet, but full of rich espresso and peppermint. I think you’ll love them.

Want to know how to make them?
Here you go. (printable recipe)

INGREDIENTS: (makes 36 medium cookies)

Cookies:

  • 2 sticks (1 cup) butter, softened
  • 1 1/2cups sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 3 teaspoons instant Espresso Powder
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Icing:

  • 4 cups powdered sugar
  • 3/4 cup water
  • 3 Tablespoons meringue powder
  • 1/2 teaspoon peppermint extract
  • a little pink food coloring gel
  • sprinkles or white chocolate to make the design on top

DIRECTIONS:

Cookies: 

  • Cream together butter and sugar in a large mixing bowl.
  • Mix in eggs and then cocoa.
  • Place vanilla and Espresso Powder together in a small cup until coffee dissolves.  Add this mixture to the batter and mix until completely incorporated.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Wrap in plastic and chill for at least one hour.
  • Allow cookie dough to soften a little at room temperature
  • Preheat oven to 350F degrees.
  • Roll out cookie dough on floured counter.  
  • Cut into circles and place on a parchment-lined baking sheet.
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface.  Cool completely before removing cookies from paper.

Icing: 

  • Beat together all ingredients and add powdered sugar until it becomes a thick glaze consistency. 
  • Place in a zip-top bag fitted with a small round piping tip. 
  • Pipe icing around edges of cookie and allow this to harden.
  • Fill center of cookie with icing, spreading it to the edges that have hardened. 
  • To make coffee or heart design, pipe lines on top of cookie with white chocolate, and pull a toothpick through to form design. Otherwise (much easier!) sprinkle with some crushed peppermint or heart sprinkles!
  • Let icing harden and ENJOY!!!

My thoughts: These are easy to make, and they keep in an air-tight container for at least a week (and freeze well). I spent way too much time making coffee froth designs on the top, and when I make them again they will just have sprinkles. I really hope you get a chance to try these!!! Enjoy! ~r

Other cute Valentine’s Day ideas to try (click on photo to see recipe): 

 

Chocolate Covered Strawberry Cake Roll!

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Chocolate covered strawberry Cake roll!!This strawberry cake rolled with vanilla buttercream and dark chocolate ganache is not only a pretty Valentines Day treat, but such a yummy one!  Plus, it looks A LOT harder to make than it really is!

February 1st.  How can the first month of this year be gone already?  I had already written a post for for this week when I looked at the calendar and thought, oh my- it’s time for a Valentine’s dessert!  I had an unexpected day off of work this week and decided to experiment with turning an ordinary cake mix into a cake roll.  I absolutely loved the results!  Cake rolls will always be a little fussier than plain old cakes, but look at how cute it is…!  If you’ve never made a cake roll, I will try to explain it as we go.  I have a few pictures, but if you want a few more click here for my pumpkin roll recipe.

INGREDIENTS:

  • One boxed strawberry cake mix (I used Pillsbury this time)
  • Water, oil and eggs (we will adjust the amounts from the box just a bit!)
  • 1/2c. heavy whipping cream
  • 1 c. dark chocolate chips
  • 2 sticks (8 oz) butter
  • 1 1/2 c. powdered sugar
  • 1 T. clear vanilla flavoring.

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Make boxed cake mix, but add just a little less oil and water.  The Pillsbury mix called for 1 cup of water and 1/3 cup of oil.  I used 3/4 c. water and 1/4 c. oil instead.  I used the same # of eggs (3)
  • Cover the bottom of a standard jellyroll pan (mine is about 12″ by 17″, and about 1″ deep) with waxed paper- allowing the paper to extend just a bit over each end.
  • Lightly spray with non-stick cooking spray.
  • Pour cake batter into pan and gently spread it out to cover the entire bottom in a thin, but even layer of cake.
  • Bake at 350F degrees for 15-20 minutes- checking often to make sure it isn’t browning too much.
  • Remove pan from oven, sprinkle a clean kitchen towel with powdered sugar, lay it powder side down on the top of the cake and holding the towel in place, flip the pan over onto a flat surface.  You will have your powdered towel, the cake on top and wax paper on top of the cake.
  • Peel the wax paper off and gently roll the cake up in the towel, rolling from one short end to the other- keep the towel on the bottom and wrap it up with the cake.
  • Refrigerate for one hour.
  • While this is in the fridge, make your ganache and butter cream.
  • For the ganache: heat 1/2 c. of whipping cream in a medium saucepan until it starts to bubble around the edges.  Turn off the heat. Add the dark chocolate chips and cover for 5-10 minutes.  Stir until smooth and creamy.
  • For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy.
  • After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface.
  • Gently and evenly spread ganache over entire surface of the cake roll.
  • Gently and evenly spread the buttercream over the ganache.  This part was a little tricky- I wanted to make sure I didn’t mix the two layers, so I scooped the buttercream in little bits all over the top and then spread it a little at a time.

Spread chocolate over the cake roll...Add buttercream over chocolate!!  YUM!

  • Gently roll the cake back up, leaving the towel behind.  Carefully lift it on to a large plate and refrigerate it until the buttercream and ganache harden up.

The 1st time I made this it rolled beautifully and I just sprinkled it with powdered sugar….then when I made it for taking photos it cracked as I rolled.  This sometimes happens with cake rolls and there’s an easy fix: make another batch of ganache and pour it right over the top!  I think I actually liked it better this way!  You can’t even tell it cracked, see:

Cake roll cracked!!!!Chocolate covered Strawberry cake roll-- all fixed!!!

When it is chilled, slice it and serve it with whipped cream and maybe even some chocolate covered strawberries?  So yummy!!!!

Chocolate Covered Strawberry Cake Roll!!!My thoughts: I really had fun making this dessert.  There’s just something about the pink cake and all that gooey chocolate that makes me smile!  I hope this cake brings a smile to the faces of all the ones you love this Valentine’s Day!  Enjoy!!!   ~r

Want some other fun Valentines Day ideas?  Click on the picture to be taken to the recipe.

Dark Chocolate Ganache CupcakesPeppermint marshmallow crunch barsSweetheart browniesOld Fashioned Red Velvet Cake

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