Peppermint Mocha Cookies
Recipe by:These double chocolate Peppermint Mocha cookies are soft and brownie-like, with sprinkles of crushed peppermint over the top. They are easy to make and are a hit at holiday cookie exchanges!
Ingredients
- 1 cup (130 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- 2 teaspoons espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 grams) unsalted butter softened
- ¼ cup (55 grams) packed brown sugar
- ½ cup (100 grams) granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup (85 grams) semisweet or dark chocolate chips
- ¼ cup crushed peppermint candy (about 3 candy canes or 15 peppermints)
Instructions
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Sift the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt in a medium bowl, then set aside.1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 2 teaspoons espresso powder
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar on medium-high speed using an electric stand or hand mixer. Beat until it becomes light in color and fluffy, where the sugar has dissolved into the butter.½ cup unsalted butter, ¼ cup packed brown sugar, ½ cup granulated sugar
- Scrape the sides of the bowl, then add the egg, vanilla extract, and peppermint extract. Beat an additional minute.1 egg, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract
- Add the dry ingredients to the large mixing bowl and mix on low speed until the flour is fully incorporated into the butter, and there are no visible streaks.
- Stir in the chocolate chips on low speed. The batter will be thick.½ cup semisweet or dark chocolate chips
- Portion the cookie dough balls using a 3 tablespoon cookie scoop (#20) and place the dough 2 inches apart on your prepared baking sheets. Smooth any protruding edges.
- Bake for 7-9 minutes, or until the edges of the cookie are firm and there are cracks on the top of the cookies. Remove from the oven and immediately sprinkle crushed peppermints over the cookies. If desired, you can also press additional chocolate chips into the cookies.¼ cup crushed peppermint candy
- Allow the cookies to cool on the baking sheet for at least 5 minutes. Then transfer to a cooling rack and cool completely.
Notes
- For the best appearance, add a few chocolate chips on top of the baked cookies before sprinkling with the candies. Then strategically place some of the peppermint pieces with the red stripe visible.
- The dough can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- If you make the dough ahead of time, store it in the refrigerator and then remove it to room temperature for 30 minutes before baking.
- Baked cookies should be stored at room temperature in an airtight container for up to 5 days.
Nutrition
Calories: 240kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 115mg | Potassium: 122mg | Fiber: 2g | Sugar: 18g | Vitamin A: 260IU | Calcium: 31mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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