Description

These Peppermint Mocha Cookies combine rich chocolate, espresso, and festive peppermint flavors in a soft and chewy cookie that’s perfect for the holiday season or any time you crave a special treat. With a blend of semi-sweet chocolate chips and peppermint crunch baking chips, these cookies offer a delightful balance of sweet and refreshing minty notes, enhanced by the aroma of vanilla and a subtle hint of peppermint extract.

Ingredients

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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)
3 Tablespoons instant espresso
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

Add-ins

12 ounces semi-sweet chocolate chips
10 ounces peppermint crunch baking chips

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Instructions

Prepare espresso mixture: Stir together the instant espresso and warm water until fully dissolved. Set aside to use later in the dough.
Cream butters and sugars: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the melted butter, granulated sugar, and light brown sugar on medium speed until fluffy and light in color, approximately 2 minutes.
Add eggs and extracts: Add the egg, egg yolk, vanilla extract, and peppermint extract (if using) to the creamed mixture. Beat on high speed until everything is well combined, making sure to scrape down the sides and bottom of the bowl as needed for even mixing.
Incorporate dry ingredients: With the mixer on low, gradually add the all-purpose flour, cocoa powder, baking soda, and kosher salt. Mix on low speed until the ingredients are combined and the dough forms.
Mix in chocolate and peppermint chips: Beat in the semi-sweet chocolate chips and peppermint crunch baking chips. The dough will be thick and sticky.
Chill the dough: Cover the dough tightly and refrigerate for at least 1 hour or up to 3 days. Chilling is mandatory for best texture and flavor.
Preheat oven and prepare baking sheets: Remove dough from refrigerator. If refrigerated longer than 1 hour, let it sit at room temperature for 15 minutes. Preheat the oven to 350ºF. Line large baking sheets with parchment paper or silicone baking mats.
Scoop and shape dough: Using 2 tablespoons of dough, scoop and roll into taller-than-wide balls. Arrange 6 cookie dough balls per baking sheet. Wipe hands as needed to manage sticky dough.
Bake: Bake in the preheated oven for 10-12 minutes or until edges are set and centers remain slightly soft.
Cool cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Optionally, garnish with crushed peppermint crunch for extra festive flair.

Notes

Make Ahead Instructions: Cookies keep fresh in an airtight container at room temperature up to 1 week. You may also refrigerate formed cookie dough balls instead of the whole dough bowl.
Freezing Instructions: Both baked cookies and formed cookie dough balls freeze well for up to 3 months. Bake from frozen without thawing, just add 1-2 extra minutes baking time.
To make dough handling easier, remember to wipe your hands frequently as the dough is sticky.
Optional peppermint extract adds a stronger mint flavor but can be omitted if preferred.

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: 35mg