Amazing Homemade Peppermint Mocha Cookies
Amazing Homemade Peppermint Mocha Cookies
Introduction
Get ready to elevate your holiday baking with these incredible Peppermint Mocha Cookies! Combining the rich indulgence of chocolate and coffee with a refreshing burst of peppermint, these cookies are a true festive treat. Each bite delivers a harmonious blend of warm cocoa, a subtle coffee depth, and a cool, invigorating peppermint finish, making them absolutely irresistible. They're surprisingly easy to make and guaranteed to be a crowd-pleaser, perfect for gifting, cookie exchanges, or simply enjoying with a warm cup of cocoa by the fire.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 2 teaspoons instant espresso powder or instant coffee granules
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks / 170g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (approx. 75g) crushed peppermint candies, plus more for garnish
Instructions
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, instant espresso powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips and ½ cup of crushed peppermint candies by hand until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent spreading during baking.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop 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 but the centers still look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While still warm or after cooling, sprinkle additional crushed peppermint candies over the top of the cookies for extra festive flair and flavor. Enjoy!
Pro Tips & Notes
- Don't Overmix the Dough: Overmixing can develop the gluten in the flour too much, leading to tougher, less tender cookies. Mix until just combined.
- Chill Time is Crucial: Chilling the dough solidifies the butter, which helps prevent the cookies from spreading too much in the oven, resulting in thicker, chewier cookies. It also allows the flavors to meld.
- Perfect Peppermint Crush: For best results, place unwrapped peppermint candies in a zip-top bag and gently crush them with a rolling pin or the flat side of a meat mallet. Avoid crushing them into a fine powder; a mix of fine and coarse bits adds great texture.
- Store Cookies Properly: Store baked cookies in an airtight container at room temperature for up to 3-5 days to maintain freshness.
- Enhance Coffee Flavor: If you love a stronger coffee note, you can increase the espresso powder by an additional half teaspoon.
Nutrition Facts (per serving)
- Calories: 185
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 100mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugars: 17g
- Protein: 2g
Frequently Asked Questions
- Q: Can I make these cookies ahead of time? A: Yes! The cookie dough can be prepared and stored 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 3 months, then bake from frozen, adding a couple of minutes to the baking time.
- Q: What if I don't have espresso powder? A: While espresso powder enhances the chocolate flavor without making the cookies taste distinctly like coffee, you can substitute it with instant coffee granules. Regular brewed coffee is too liquid and will alter the dough consistency.
- Q: Can I use white chocolate chips instead? A: You certainly can, though it will change the flavor profile significantly from a traditional mocha. If you prefer a sweeter, less intense chocolate, white chocolate chips can be a delicious variation.