Description
These Peppermint Mocha Cookies combine the rich flavors of chocolate, espresso, and refreshing peppermint into a festive, soft, and chewy treat. Perfectly balanced with bittersweet chocolate chips and crushed candy cane pieces, these cookies are easy to make and ideal for the holiday season or any time you crave a cozy mocha-inspired dessert.
Ingredients
Wet Ingredients
- 1 stick salted butter (softened at room temperature)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 2 tablespoons hot water
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 3 tablespoons espresso powder or instant coffee granules (decaf or regular)
Add-ins and Toppings
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup crushed candy cane pieces
- 1/2 cup vanilla candy melts or white chocolate (optional)
Instructions
- Bring to Room Temperature: Allow the egg and stick of butter to come to room temperature to ensure smooth mixing and proper texture in the dough.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking soda, and cocoa powder. Use a fork to mix thoroughly, breaking up any lumps for an even distribution.
- Cream Butter and Sugars: In a large bowl, add the softened butter, brown sugar, and granulated sugar. Using a hand mixer on medium speed, beat for about 1 minute until creamy and well combined.
- Add Wet Ingredients: Add the egg, vanilla extract, and peppermint extract to the butter and sugar mixture. Mix again on medium speed until the mixture is smooth and creamy.
- Dissolve Espresso: In a small bowl, combine the espresso powder with the hot water. Stir until dissolved. It will be thick, which is normal. Add this mixture to your wet ingredients and stir to combine.
- Add Flour Mixture: Add half of the dry flour mixture to the wet ingredients. Mix on medium speed for 2 minutes. Then add the remaining dry mixture and mix again until everything is incorporated. Turn off the mixer and scrape down the bowl sides with a spatula.
- Fold in Chocolate Chips and Candy Cane: Gently fold in the semi-sweet chocolate chips. If you are using crushed candy cane pieces, fold them in now as well to evenly distribute.
- Refrigerate Dough: Cover the dough and refrigerate it for one hour to firm up for better handling and to develop flavors.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the dough chills.
- Prepare Baking Sheet: Line a baking sheet with foil and spray with nonstick spray, or use a nonstick pan or silicone baking mat for easy removal.
- Shape Cookies: Scoop about 1 tablespoon of dough and roll it into a ball in your hand. Place the dough balls on the prepared cookie sheet, spacing them properly. Bake about a dozen cookies per batch.
- Bake Cookies: Bake in the preheated oven for 8-9 minutes. Cookies will be soft and gooey with a shiny center and slight jiggle. Avoid overbaking to maintain this texture.
- Cool Cookies: Let the cookies sit on the baking sheet for 2 minutes to set, then carefully transfer them to a cooling rack using a spatula.
- Repeat Baking: Repeat the scooping, baking, and cooling steps until all dough is used.
- Melt Candy Coating: Once cookies are cooled, melt the vanilla candy melts or white chocolate in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until smooth.
- Decorate Cookies: Dip or drizzle the melted white candy coating over each cookie. Sprinkle with extra crushed candy cane pieces. Place back on the cooling rack to let the coating harden.
- Set and Serve: After about 15 minutes, the coating will harden and the cookies are ready to enjoy.
- Store Cookies: Store cookies in an airtight container in a cool, dry place away from heat or direct sunlight. Cookies will stay fresh for up to 2 days.
Notes
- Do not overbake the cookies to keep their gooey, brownie-like texture.
- The espresso powder enhances chocolate flavor but can be replaced with instant coffee for a stronger coffee taste.
- Bringing the egg and butter to room temperature is crucial for proper mixing and texture.
- Refrigerating the dough helps with shaping the cookies and improves flavor melding.
- Adding crushed candy canes is optional but adds festive crunch and peppermint flavor.
- Use caution when melting candy melts to avoid overheating and burning.
- Cookies are best eaten fresh within 2 days; refrigeration can extend their shelf life slightly but may alter texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
