Amazing Homemade Peppermint Mocha Cookies
Amazing Homemade Peppermint Mocha Cookies
Introduction
Get ready to embrace the cozy flavors of the season with our Amazing Homemade Peppermint Mocha Cookies! These soft, chewy chocolate cookies are a delightful symphony of rich cocoa, invigorating peppermint, and a subtle hint of coffee that perfectly complements the chocolate. Easy to make and impossible to resist, they’re the ultimate festive treat for holiday gatherings, a cozy night in, or simply to brighten any day. Prepare for your kitchen to smell incredible and your taste buds to sing!
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon instant espresso powder (or strong instant coffee powder)
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (110g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract (adjust to taste)
- 1 cup (170g) semisweet chocolate chips
- ½ cup crushed peppermint candies, for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and instant espresso powder. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and, if desired, immediately sprinkle the tops of the warm cookies with crushed peppermint candies.
- Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Don't Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined.
- Adjust Peppermint: Peppermint extract can be strong. Start with ½ teaspoon and add a tiny bit more if you prefer a bolder mint flavor.
- Chill the Dough: If your dough feels too sticky or you have time, chilling it for 30 minutes in the refrigerator can help prevent spreading and deepen flavors.
- Crushed Peppermint Topping: For best adhesion, sprinkle the crushed peppermint candies onto the cookies immediately after they come out of the oven, while they are still warm.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
Nutrition Facts (per serving)
- Calories: 195 kcal
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Sugar: 16g
- Protein: 3g
- Fiber: 2g
Frequently Asked Questions
- Q: Can I make these cookies ahead of time? A: Yes! You can prepare the cookie dough and store it in an airtight container in the refrigerator for up to 3 days. You can also scoop the dough balls and freeze them for up to 2-3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Q: What if I don't have espresso powder? A: The espresso powder enhances the chocolate flavor without making the cookies taste like coffee. You can omit it entirely, or use 1 tablespoon of strong brewed coffee (reduce the butter by 1 tablespoon to compensate for the liquid, if using).
- Q: Can I use different types of chocolate? A: Absolutely! Feel free to use milk chocolate chips, dark chocolate chunks, or even white chocolate chips for a different twist.
- Q: Why are my cookies spreading too much? A: This can be due to overly soft butter, too little flour, or too warm dough. Ensure your butter is softened, not melted, measure flour accurately, and consider chilling the dough for 30 minutes before baking.