Peppermint Mocha Cookies
Chewy, chocolatey cookies infused with bold espresso and refreshing peppermint, perfect for the holiday season.
Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon espresso powder
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup dark chocolate chips
- ½ cup white chocolate chips optional
- ½ cup crushed candy canes
Instructions
- 1️⃣ Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2️⃣ Mix Dry Ingredients: Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a bowl.
- 3️⃣ Cream Butter & Sugar: In another bowl, beat butter, brown sugar, and granulated sugar until fluffy. Add eggs, vanilla, and peppermint extract; mix well.
- 4️⃣ Combine & Add Mix-ins: Gradually add dry ingredients to wet, mixing until just combined. Fold in chocolate chips and crushed candy canes.
- 5️⃣ Scoop & Bake: Scoop dough balls (about 1.5 tablespoons each) onto baking sheet. Bake for 9-11 minutes, until edges are set but centers remain soft.
- 6️⃣ Cool & Serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
✔ For chewier cookies, chill the dough for 30 minutes before baking.
✔ Use Dutch-process cocoa for a richer flavor.
✔ Substitute almond flour for a gluten-free version.
✔ Add a white chocolate drizzle for extra holiday flair!
✔ Use Dutch-process cocoa for a richer flavor.
✔ Substitute almond flour for a gluten-free version.
✔ Add a white chocolate drizzle for extra holiday flair!