Peppermint Mocha Cookies have all of the wintery comfort of a delicious hot coffee drink in the shape of a fun little treat.
To begin, preheat your oven to 350 degrees.
In a saucepan, combine 1 stick (1/2 cup) of unsalted butter and a half cup of semi-sweet chocolate chips. Melt them together over low heat, stirring often. When they are completely melted, remove them from the heat.
Stir in 2 1/2 teaspoons of instant espresso powder.
Stir in 1 1/4 teaspoon vanilla and 3/4 teaspoon peppermint extract. Let the mixture cool for 5 minutes.
While that cools, combine 2 cups of flour, 1/2 teaspoon of baking powder, 1/4 teaspoon salt, and 1/3 cup baking cocoa in your mixing bowl.
Stir these together and set aside for a moment.
To your chocolaty mixture, add in 3/4 cup each of brown and regular sugar.
In a small dish, whisk 2 eggs until they are bubbly.
Pour the whisked eggs into the chocolate mixture and stir until combined.
Add the chocolate mixture to your flour mixture and mix until well combined. Be sure to scrape the bowl with a rubber scraper. Stir in 1 more cup of chocolate chips. If you like, you can also mix in 1/4 cup of finely chopped candy canes at this point for an added bonus.
Scoop by rounded tablespoons onto a sheet of parchment paper for baking on a stone, or onto a lightly greased cookie sheet. The cookies should be about an inch and a half apart. Bake for 10 minutes.
The cookies will be very soft when they come out of the oven. Let them cool in place for 2 minutes before transferring them to a cooling rack to cool completely. Repeat the process with all of the dough.
Enjoy!
Peppermint Mocha Cookies
Ingredients
- 1/2 c unsalted butter, 1 stick
- 1 1/2 c semi-sweet chocolate chips, divided
- 2 c all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 c baking cocoa
- 2 1/2 teaspoon instant espresso powder, or 1 1/2 TB instant coffee granules
- 1 1/4 teaspoon vanilla extract
- 3/4 teaspoon peppermint extract/flavoring
- 3/4 c sugar
- 3/4 c brown sugar
- 2 eggs
- 1/4 cup finely chopped candy canes, optional
Instructions
- To begin, preheat your oven to 350 degrees. In a saucepan, combine the butter and a half cup of semi-sweet chocolate chips. Melt them together over low heat, stirring often.
- When they are completely melted, remove them from the heat. Stir in the instant espresso powder and the extracts (vanilla and peppermint). Let the mixture cool for 5 minutes.
- While that cools, combine the flour, baking powder, salt, and baking cocoa in your mixing bowl. Stir these together and set aside for a moment.
- To your chocolaty mixture, add in the sugars. In a small dish, whisk the eggs until they are bubbly.
- Pour the whisked eggs into the chocolate mixture and stir until combined.
- Add the chocolate mixture to your flour mixture and mix until well combined. Be sure to scrape the bowl with a rubber scraper.
- Stir in the remaining cup of chocolate chips. If you like, you can also mix in the finely chopped candy canes at this point for an added bonus.
- Scoop by rounded tablespoons onto a sheet of parchment paper for baking on a stone, or onto a lightly greased cookie sheet. The cookies should be about an inch and a half apart.
- Bake for 10 minutes. The cookies will be very soft when they come out of the oven.
- Let them cool in place for 2 minutes before transferring them to a cooling rack.
- Cool completely.
- Repeat the process with all of the dough.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
Those look delicious! My husband loves the girl scout mint cookies – I bet he’d love these too!