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Peppermint Mocha Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 75 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these festive Peppermint Mocha Cookies, a perfect blend of rich cocoa, bold espresso, and refreshing peppermint. These soft, chocolaty cookies are studded with semi-sweet chocolate chips and peppermint crunch baking chips, delivering a delightful holiday treat with every bite.

Ingredients

Scale

Dough Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon peppermint extract, optional
  • 3 Tablespoons instant espresso
  • 2 Tablespoons warm water
  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Mix-ins & Garnish

  • 12 ounces semi-sweet chocolate chips
  • 10 ounces peppermint crunch baking chips

Instructions

  1. Prepare Espresso Mixture: In a small bowl, stir together the instant espresso and warm water until dissolved. Set this aside to incorporate into the dough later.
  2. Mix Sugars and Butter: Using a hand or stand mixer with a paddle attachment, beat melted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
  3. Add Eggs and Extracts: Add the egg, egg yolk, vanilla extract, and peppermint extract (if using). Beat on high speed until fully combined, scraping down the bowl as necessary to ensure even mixing.
  4. Combine Dry Ingredients: On low speed, gradually add the flour, cocoa powder, baking soda, and kosher salt into the wet mixture. Once just combined, beat in the espresso mixture until incorporated, then fold in the semi-sweet chocolate chips and peppermint crunch baking chips to the thick, sticky dough.
  5. Chill Dough: Cover the bowl tightly and refrigerate for at least 1 hour and up to 3 days. Chilling the dough is mandatory for the best texture and flavor development.
  6. Preheat Oven and Prepare Baking Sheets: When ready to bake, remove dough from the refrigerator and let it sit at room temperature for 15 minutes if chilled longer than 1 hour. Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats.
  7. Shape Cookies: Scoop out 2 tablespoons of dough and roll into balls slightly taller than wide. Space about 6 cookies per baking sheet, wiping your hands occasionally due to stickiness.
  8. Bake: Bake in the preheated oven for 10-12 minutes until edges are set and centers remain slightly soft, delivering chewy, tender cookies.
  9. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, garnish with crushed peppermint crunch for extra holiday flair.

Notes

  • Make Ahead: Cookies stay fresh covered tightly at room temperature for up to 1 week. Alternatively, you can refrigerate formed cookie dough balls instead of the entire dough.
  • Freezing: Both baked cookies and unbaked dough balls freeze well for up to 3 months. Bake from frozen; no need to thaw. Just add 1-2 extra minutes to baking time.
  • Chilling is Essential: Do not skip chilling the dough as it improves flavor development and dough handling.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 14g
  • Sodium: 95mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 35mg

Find it online: https://emilyquickdinners.com/peppermint-mocha-cookies-recipe/