Description
Delight in the festive flavors of Peppermint Mocha Cookies, combining rich cocoa, bold espresso, and refreshing peppermint in a soft, chewy cookie studded with chocolate chips and crushed candy canes. Perfect for holiday treats or any time you crave a cozy, minty-chocolate indulgence.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon espresso powder
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Mix-ins
- 1 cup dark chocolate chips
- ½ cup white chocolate chips (optional)
- ½ cup crushed candy canes
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure your cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, salt, and espresso powder until fully combined and smooth.
- Cream Butter & Sugar: In a separate large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time along with the vanilla and peppermint extracts, mixing well after each addition to incorporate fully.
- Combine & Add Mix-ins: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough. Gently fold in the dark chocolate chips, optional white chocolate chips, and crushed candy canes to distribute them evenly without melting.
- Scoop & Bake: Using a tablespoon or cookie scoop (about 1.5 tablespoons per cookie), place dough balls spaced apart on the prepared baking sheet. Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers remain soft for a chewy texture.
- Cool & Serve: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to firm up. Transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- For extra peppermint flavor, add a few drops of peppermint extract to the frosting or drizzle white chocolate on top after baking.
- Allow cookies to cool completely for the best texture and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Use parchment paper or silicone mats on baking sheets for easy cleanup.
- You can substitute espresso powder with instant coffee granules if needed.
