Description
Delight in these Peppermint Mocha Cookies, a perfect blend of rich espresso, deep cocoa, and refreshing peppermint crunch. Soft and chewy with a hint of coffee and mint, these cookies are ideal for holiday treats or any time you crave a festive twist on classic chocolate cookies.
Ingredients
Scale
Wet 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)
- 2 Tablespoons warm water
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Other Ingredients
- 3 Tablespoons instant espresso
- 12 ounces semi-sweet chocolate chips
- 10 ounces peppermint crunch baking chips
Instructions
- Prepare Espresso Mixture: Stir together the instant espresso powder and warm water until dissolved. Set aside to enhance the mocha flavor in the dough.
- Cream Butter and Sugars: In a large bowl, use a handheld or stand mixer with paddle attachment to beat melted butter, granulated sugar, and brown sugar on medium speed for about 2 minutes until the mixture is fluffy and pale in color.
- Add Eggs and Flavors: Incorporate the egg, egg yolk, vanilla extract, and optional peppermint extract, beating on high speed until fully combined. Scrape down the bowl sides as needed for even mixing.
- Combine Dry Ingredients: With the mixer on low, gradually add the all-purpose flour, cocoa powder, baking soda, and kosher salt to the wet ingredients until just combined.
- Incorporate Chips: Gently fold in the semi-sweet chocolate chips and peppermint crunch baking chips, ensuring even distribution without overmixing. The dough will be thick and sticky.
- Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour, up to 3 days. Chilling is essential to develop flavor and improve dough handling.
- Preheat Oven and Prepare Baking Sheets: About 15 minutes before baking, remove dough from fridge to soften slightly if chilled longer than 1 hour. Preheat oven to 350ºF. Line large baking sheets with parchment paper or silicone mats.
- Shape Cookies: Using 2 tablespoons of dough per cookie, scoop and roll into balls slightly taller than wide. Place six dough balls per baking sheet, wiping hands as needed to manage stickiness.
- Bake: Bake in the preheated oven for 10-12 minutes until edges are set and centers remain slightly soft for chewy texture.
- Cool: Let cookies cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Optionally, garnish with crushed peppermint crunch for extra festive flair.
Notes
- Make Ahead: Cookies can be stored tightly covered at room temperature for up to 1 week. Alternatively, form dough balls before chilling to save time.
- Freezing: Both baked cookies and unbaked dough balls freeze well for up to 3 months. Bake frozen dough balls without thawing; just add 1-2 minutes to bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
