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Peppermint Mocha Cookies

Peppermint mocha cookies combine cocoa, instant espresso, and peppermint in a soft-centered chocolate cookie. Chill the dough for 30 minutes, then bake until the edges are set and the centers still look slightly soft.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 1.33 cup flour all-purpose
  • 0.5 cup cocoa powder unsweetened natural
  • 2 tsp instant espresso powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup butter unsalted, softened
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar light, packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.5 tsp peppermint extract
  • 0.75 cup chocolate chips semisweet
  • 0.25 cup peppermint candies crushed

Equipment

  • 2 large baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Whisk the flour, cocoa powder, espresso powder, baking soda, and salt together in a medium bowl.
  4. Beat the butter, granulated sugar, and brown sugar in a large bowl on medium speed until light and fluffy, 2 to 3 minutes.
  5. Beat in the egg, vanilla extract, and peppermint extract until combined, scraping down the bowl as needed.
  6. Add the flour mixture and mix on low just until no dry streaks remain.
  7. Fold in the chocolate chips and crushed peppermint candies.
  8. Cover the dough and refrigerate for 30 minutes.
  9. Scoop the dough into 1 1/2-tablespoon portions.
  10. Arrange 12 portions, about 2 inches apart, on each baking sheet.
  11. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the centers still look slightly soft.
  12. Cool the cookies on the baking sheets for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For evenly baked cookies, keep the portions about 2 inches apart and bake one sheet at a time. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free version, use dairy-free butter and chocolate chips.