If you’re curious, the loudest sound in the universe is peppermint candies in the food processor. The loudest. But you’ll be back in your housemates and neighbors good graces once they get a whiff of this peppermint mocha cookie cake baking away.
And then, you know, if they’re still a little curmudgeonly, you can even offer them a slice.
Then it’s all “Huh? There was a loud noise that made me jump three feet in the air and spill my water? I don’t recall.” Biiiiing-o!
Sooo, this cookie/cake/pizookie situation. Y to the U-M. A cookie cake comprised of rich and fudgy chocolate cookie dough, chock full of dark chocolate chips, and topped with a dusting of crushed peppermint candies. It’s quick and easy to whip up, super festive, and will have your chocolate sweet tooth begging for mercy (in a good way).
Once a year I get the craving of all cravings for a peppermint mocha latte from Starbucks (is “PML” a thing?). On my annual PML (doing it) trip this year, Starbucks was running a promotion where if you ordered a holiday drink…you got another free! I *love* me some BOGO, so Alyssa/Melissa wound up with TWO PMLs. Because two lattes is just insanity I sipped one while walking a few blocks to hand-deliver the other to B. Then I remembered why I only drink peppermint mocha lattes once a holiday season. They’re just so sweet and the peppermint flavor is amped up something fierce. A little too fierce. Rooooarrr.
In this iteration of peppermint mocha festiveness, I promise you the peppermint is mild mannered and well behaved. The dusting of peppermint candies adds the perfect amount of peppermint flavor to pair well with the deep, dark chocolate and adds a modest sweetness and crunch to the top (without breaking any teeth). 🙂
And as for the chocolate? It’s amped up something fab by the addition of instant espresso powder. While you don’t really taste coffee in this cake, I’ve found that adding some instant espresso powder boosts the chocolate flavor and richness. If you’re anything like me you believe more is more when it comes to chocolate, so anything helping that cause is BFF-worthy.
And plus I have a natural affinity for anything containing caffeine, so there’s that. While a slice of this cookie cake won’t deliver the same je ne sais quoi as a cup of coffee, the taste alone just may rocket boost you through an afternoon of holiday shopping, snow shoveling, an afternoon buried in papers at work…
Peppermint Mocha Cookie Cake
- 1/2 cup plus 2 tbsp unsalted butter, at room temperature (10 tbsp total)
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup plus 2 tbsp unsweetened cocoa powder (6 tbsp total)
- 1 1/2 tsp instant espresso powder
- 3/4 cup dark chocolate chips or chunks
- A few peppermint candies or candy canes, crushed
- Preheat oven to 325°F (hold off on preheating oven if chilling dough, see note). Grease a 9" round cake pan with cooking spray and set aside. Beat butter, sugars, egg, and vanilla extract on medium-high speed until light and fluffy.
- Add flour, baking powder, cocoa powder, and espresso powder and mix in until just combined. Stir in chocolate chips. Dough may be chilled for a few hours before proceeding, if you prefer.
- Press dough into prepared pan, ensuring top of batter is even. Sprinkle a dusting of peppermint candies/candy canes over top of cookie, pressing slightly so pieces adhere.
- Bake cookie cake for 22-26 minutes, or until edges are slightly crisp and a toothpick inserted into the center comes out clean. This may take more or less time, depending on your oven. Allow cookie cake to cool completely in pan on a wire rack before slicing.