Amazing Peppermint Mocha Cookies Recipe
Introduction
Perfectly balanced peppermint mocha cookies with rich chocolate and refreshing mint. These soft, chewy cookies combine the cozy warmth of coffee with cool peppermint bliss, making them an irresistible treat for holiday gatherings or any time you crave a comforting, flavorful dessert.
Ingredients
- 2¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp instant coffee granules, dissolved in 1 tbsp hot water
- 1 cup semi-sweet chocolate chips
- ½ cup crushed peppermint candies
- Optional: ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and dissolved coffee.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips and peppermint candies.
- Scoop dough using a 2-tablespoon cookie scoop and place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, or until edges are set but centers are still soft. Let cool on baking sheets for 5 minutes before transferring to a wire rack.
Pro Tips & Notes
- Cookie Texture: For extra chewy cookies, slightly underbake and let rest on the hot baking sheet for 5 minutes before moving to a cooling rack.
- Peppermint Control: Adjust peppermint flavor by varying the amount of crushed candies. Start with ¼ cup for subtle mint, increase to ¾ cup for bold flavor.
- Coffee Intensity: Enhance coffee flavor by using espresso powder instead of regular instant coffee, or increase to 3 tablespoons for a stronger mocha taste.
- Storage Tips: Store in an airtight container with a slice of bread to maintain softness. Cookies stay fresh for up to 5 days.
- Freezing Dough: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.
Nutrition Facts (per serving)
- Calories: 180 kcal
- Protein: 2.5g
- Carbohydrates: 26g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 85mg
- Sugar: 17g
Frequently Asked Questions
- Q: Can I use peppermint extract instead of crushed candies? A: Yes, use ½ to 1 teaspoon peppermint extract, but reduce or omit the candies as extract provides stronger mint flavor.
- Q: Can I make these cookies without coffee? A: Absolutely! Omit the coffee granules for regular chocolate peppermint cookies, though you'll lose the mocha element.
- Q: How do I prevent the cookies from spreading too much? A: Ensure butter is softened but not melted, chill dough for 30 minutes before baking, and use parchment-lined baking sheets.
- Q: Can I use milk chocolate instead of semi-sweet? A: Yes, but expect sweeter cookies. You may want to reduce sugar by 2-3 tablespoons to balance the sweetness.