Description
These Peppermint Mocha Cookies combine the rich flavors of cocoa and espresso with refreshing peppermint and chocolate chips, creating a delightful holiday treat. Perfectly soft with a hint of crunch from crushed candy canes, they are ideal for festive gatherings or a cozy afternoon snack.
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
Add-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 prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and espresso powder until evenly combined.
- 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 in the eggs, vanilla extract, and peppermint extract, mixing thoroughly to combine all wet ingredients.
- Combine & Add Mix-ins: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough. Gently fold in the dark chocolate chips, optional white chocolate chips, and crushed candy canes for that perfect peppermint mocha flavor and texture.
- Scoop & Bake: Using a tablespoon or cookie scoop, place dough balls (approximately 1.5 tablespoons each) on the prepared baking sheet spaced evenly apart. Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain soft for a chewy texture.
- Cool & Serve: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these festive cookies with a cup of coffee or hot cocoa!
Notes
- For a stronger espresso flavor, increase the espresso powder to 1.5 tablespoons.
- White chocolate chips are optional but add a nice contrast to the dark chocolate and peppermint flavors.
- Make sure butter is softened to room temperature to achieve a creamy consistency when creaming with sugar.
- Do not overbake to keep the cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can freeze cookie dough balls for up to 3 months; bake from frozen adding extra 1-2 minutes to baking time.
