Peppermint Mocha Cookies
Indulge in the festive flavors of these Peppermint Mocha Cookies! Soft, chewy, and loaded with rich cocoa, espresso, peppermint bits, and chocolate chips, these cookies are the ultimate holiday treat. Made in under 30 minutes and no chilling required!
Equipment
- 2 large baking sheets
- 1 Stand Mixer optional
Ingredients
- ½ cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 egg at room temperature
- ½ teaspoons peppermint extract
- 2 teaspoons instant espresso powder dissolved in 1 tablespoon warm milk or water
- 1 ¼ cups all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon baking soda
- ¼ tsp salt
- ¾ cups semi sweet chocolate chips
- ¾ cups peppermint chips or bits
- ½ cup white chocolate chips divided
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.
- Add the egg, peppermint extract, and dissolved espresso mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the semi-sweet chocolate chips, peppermint chips, and half of the white chocolate chips.
- Scoop the dough into 1.5-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10-11 minutes or until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling melt the remaining white chocolate chips in a small microwave safe bowl and drizzle over the cooled cookies and top with more peppermint bits or crushed candy canes.
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