As I thought about holiday baking, the Brown Butter Peppermint Mocha Cookie caught my attention. Its unique blend of flavors—the warmth of brown butter, the coolness of peppermint, and the richness of coffee—seems perfect for winter gatherings. I’ve found it strikes a delightful balance between indulgent and comforting. Curious how to make them and elevate your holiday dessert table? Let’s take a closer look at this charming recipe.
What kind of recipe is it?
The Brown Butter Peppermint Mocha Cookie is a delightful holiday treat that combines the rich, nutty flavor of brown butter with the festive essence of peppermint and coffee.
These cookies are soft, chewy, and bursting with a perfect balance of sweetness and warmth, making them a standout addition to any holiday dessert table.
Ideal for coffee lovers and fans of winter flavors, these cookies are perfect for sharing at gatherings or enjoying cozy nights in, bringing joy and comfort to all who indulge.
Preparation Time
| Difficulty of the Recipe | Preparation Time | Number of Servings |
|---|---|---|
| Medium | 20 minutes | 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks or 227g) |
| Granulated sugar | 1 cup (200g) |
| Brown sugar | 1/2 cup (100g) |
| Eggs | 2 large |
| All-purpose flour | 2 1/4 cups (280g) |
| Unsweetened cocoa powder | 1/2 cup (50g) |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Peppermint extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup (175g) |
| Crushed peppermint candies | 1/2 cup (about 60g) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | Used for combining dry ingredients and wet ingredients separately. | Any large bowl or even a pot can work. |
| Measuring cups (dry and liquid) | Essential for accurately measuring ingredient quantities. | Use disposable cups or cups from your kitchen that have measurement markings. |
| Measuring spoons | Used for measuring smaller quantities of ingredients like baking soda and extracts. | Use regular teaspoons or tablespoons, though they may not be as precise. |
| Stand mixer or hand mixer | Helps to cream butter and sugars together and mix all ingredients thoroughly. | A whisk for hand mixing works but requires more effort. |
| Rubber spatula | Ideal for scraping down the sides of bowls to incorporate all ingredients. | Any flexible spatula or even a spoon may work, though not as effectively. |
| Wooden spoon | Perfect for mixing rigid doughs and folding in chips and peppermint candies. | A sturdy plastic or metal spoon can serve as a substitute. |
| Baking sheets (2-3) | Used for placing the cookie dough during baking. | Any flat, oven-safe pan can substitute, but ensure it’s not too deep. |
| Parchment paper or silicone mats | Prevents sticking and makes for easy cleanup when baking cookies. | Greasing the baking sheets with butter or oil can serve as an alternative. |
| Cookie scoop or spoon | Provides uniform size for each cookie, ensuring even baking. | A regular spoon can work, but it may lead to inconsistent cookie sizes. |
| Cooling rack | Allows cookies to cool evenly after baking, preventing sogginess. | A plate can be used to cool cookies, but it won’t allow for ventilation. |
| Oven thermometer | Ensures the oven is at the correct temperature for baking. | An appliance thermometer can be used in place, or simply trust your oven settings if known to be accurate. |
Cooking Steps
- Mise en Place: Gather all ingredients—unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, cocoa powder, crushed peppermint candies, and chocolate chips. Measure out each ingredient for easy access during preparation.
- Preheat Oven: Position an oven rack in the center of the oven. Preheat to 180 °C (350 °F).
- Prepare Baking Sheets: Line 2-3 baking sheets with parchment paper or silicone mats, ensuring there’s space between each sheet to allow for even air circulation.
- Brown the Butter: In a medium saucepan over medium heat, add 115 g (1/2 cup) unsalted butter. Melt the butter slowly, stirring frequently. Cook until the butter turns a golden brown color and develops a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
- Mix Sugars: In a large mixing bowl, add 100 g (1/2 cup) granulated sugar and 100 g (1/2 cup) brown sugar. Pour in the browned butter and mix with either a stand mixer (medium speed) or a wooden spoon until combined and slightly fluffy, approximately 2-3 minutes.
- Incorporate Wet Ingredients: Add in 1 large egg and 5 ml (1 tsp) vanilla extract. Continue mixing until fully blended, which should take about 1-2 minutes.
- Combine Dry Ingredients: In a separate bowl, whisk together 150 g (1 1/4 cups) all-purpose flour, 5 g (1 tsp) baking soda, 1 g (1/4 tsp) salt, and 30 g (1/4 cup) unsweetened cocoa powder. Gradually add the dry mixture to the wet ingredients, stirring until just combined (about 1 minute), ensuring not to overmix.
- Fold in Choco-pem and Candies: Gently fold in 175 g (1 cup) chocolate chips and 50 g (1/2 cup) crushed peppermint candies using a rubber spatula, ensuring even distribution without overworking the dough.
- Scoop Dough: Using a cookie scoop (or spoon), portion the cookie dough into 30 g (about 2 tbsp) balls and place them onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
- Bake Cookies: Place the baking sheets in the preheated oven. Bake for 10-12 minutes until the edges appear set, and the centers are slightly soft (the cookies will continue to cook once removed from the oven).
- Cooling Process: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes.
- Transfer them to a cooling rack to cool completely (15-20 minutes). The cookies should be golden brown with a slightly soft texture in the center.
- Storage: Once cooled, store cookies in an airtight container at room temperature where they’ll maintain freshness for about 3-5 days.
Variations
- Espresso Hazelnut Mocha: Substitute the cocoa powder with 30 g (1/4 cup) ground hazelnuts and add 30 ml (2 tbsp) espresso for a nutty twist.
- Dairy-Free Delight: Use coconut oil instead of butter and substitute dairy chocolate chips with dark dairy-free chocolate chips for a vegan-friendly treat.
- Gluten-Free Peppermint Crunch: Replace all-purpose flour with a gluten-free flour blend (150 g / 1 1/4 cups) for a gluten-free version.
- Matcha Mint Cookies: Swap out 15 g (1/8 cup) of cocoa powder with matcha powder and add a touch of peppermint extract to create a minty green cookie.
- Pumpkin Spice Variation: Incorporate 120 g (1/2 cup) canned pumpkin puree and 5 g (1 tsp) pumpkin pie spice for a seasonal take on the classic cookie.
- Almond Joy Cookies: Mix in 50 g (1/2 cup) shredded coconut and 50 g (1/3 cup) chopped almonds along with the chocolate chips for a tropical flavor profile.
- Peanut Butter Swirl: Add 100 g (1/3 cup) creamy peanut butter to the wet mixture and swirl it into the cookie dough for a rich peanut butter flavor.
- Air Fryer Cookies: Prepare the dough as directed and bake in an air fryer at 160 °C (320 °F) for 8-10 minutes for a quicker cooking method with a crispier texture.
Tips on plating and presentation
After exploring delicious variations of the Brown Butter Peppermint Mocha Cookie, let’s focus on how to make these treats really pop when presenting them.
Use garnishing techniques like drizzling melted chocolate or dusting powdered sugar for flair.
Pair them with festive serving suggestions, like a rustic wooden board or colorful dessert platters, to enhance their visual appeal and delight your guests.
Enjoy!
What other dishes can I pair it with?
While enjoying my Brown Butter Peppermint Mocha Cookies, I love to think about the perfect dishes to pair them with.
These cookies complement creamy cheesecake or rich chocolate tart beautifully, making for delightful holiday desserts.
I also enjoy serving them alongside a classic gingerbread cake.
The combination of flavors creates wonderful cookie pairings that add joy to any festive gathering.
What drinks can I pair it with?
To enjoy my Brown Butter Peppermint Mocha Cookies to the fullest, I often pair them with a warm cup of peppermint hot chocolate or a rich espresso.
These festive beverages complement the cookies’ flavors perfectly. You might also try a spiced chai or a classic eggnog for great cookie pairings.
Trust me, these combinations will elevate your holiday indulgence!
Frequently Asked Questions
Can I Use Dairy-Free Alternatives in This Cookie Recipe?
Absolutely! I often use dairy substitutes like almond milk or coconut cream in baking. For vegan options, try replacing butter with coconut oil or a plant-based margarine. It works beautifully and keeps the flavor intact!
How Should I Store Leftover Cookies for Freshness?
I always recommend storing leftover cookies in an airtight container to maintain the best storage and cookie freshness. Keeping them at room temperature works well, but freezing them extends their deliciousness even further if needed.
Can I Freeze the Dough Before Baking?
Yes, I can freeze the dough before baking! When I’m ready to bake, I just thaw it in the refrigerator overnight. It keeps the freshness intact and ensures delicious cookies every time!
What Is the Nutritional Information for This Cookie?
I haven’t got the exact caloric content, but I can say the ingredient breakdown typically includes butter, sugar, flour, and chocolate. You might want to analyze each component to estimate the total for my cookie.
Are There Any Allergens to Be Aware of in This Recipe?
Yes, there are common allergens in this recipe, like wheat, dairy, and eggs. If you’re looking for ingredient substitutions, consider using gluten-free flour, dairy-free chocolate, or flax eggs to accommodate those with allergies.