Peppermint Mocha Cookies
These soft & chewy cookies balance the rich, deep flavors of chocolate and coffee with a cool hit of icy peppermint!
Omg, you guys. You. GUYS!
I seriously need to get out more.
I am waaaay too wrapped up in my own little world here. It’s a character flaw. I see it. I get it. I need to work on it.
Kids, kids, kids… husband… house… and in between all that, it’s nothing but bake, photograph, write, repeat. Sometimes, every once in awhile, there’s time for a leeeeeetle bit of sleep.
Hanging out with friends? Not so much. Shopping? Rarely. Lingering over a cozy café beverage, made by someone other than moi? What is that, again?
Whoa. Wow. I finally just tried, for the very first time, something that the rest of the world has been crowing about for months now.
Peppermint mocha.
Good lord! I know you probably already know this, but seriously. Peppermint mocha lattes are so stinkin’ good! I’ve always known that chocolate + coffee = happy, but throw in some peppermint and a whole new kinda delicious is born. The cool, bright mint cuts through the richness of the coffee and chocolate like whoa. It’s all such a perfect balance and so wintry, cozy, and Christmas-y…
I’ve seriously had a peppermint mocha epiphany and I think my life will be forever changed.
I’m sure I am not the first person to translate the awesomeness that is peppermint mocha into cookie form. I’m not even gonna bother googling it, it’s a foregone conclusion, and I don’t want to be influenced by anyone else’s ideas about what they should or shouldn’t be.
In my little world, peppermint mocha cookies should be soft, warm, and indulgent, with a little chewiness around the edges, and a rich and intensely dark choco-coffee flavor, punctuated with icy wisps of bright peppermint coolness. That is what these cookies are, and that is what I hoped these photos would convey…
If you’ve never had a peppermint mocha latte, you’ve gotta try one asap! There’s only one thing that could possibly be better, and that’s a peppermint mocha cookie! Make these!!!
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These soft & chewy cookies balance the rich, deep flavors of chocolate and coffee with a cool hit of icy peppermint!
- 1/2 cup unsalted butter (1 stick)
- 1 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 egg (large)
- 1 egg yolk (large)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 3 tablespoons instant espresso granules, dissolved in 3 tablespoons warm water
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 12 ounces semisweet chocolate chips
- 10 ounces peppermint crunch baking chips
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Preheat the oven to 350 degrees F.
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Place the butter in a medium pot and melt it over low heat.
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Remove from heat and stir in the sugars.
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Crack in the eggs, stirring vigorously.
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Add the vanilla, then the flour, cocoa powder, espresso, baking soda, and salt. Stir until fully incorporated.
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Fold in the chips, and scoop 2-tablespoon sized balls onto parchment-lined baking sheets. Chill for 30 minutes.
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Preheat the oven to 350 degrees F.
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Bake the cookies for 10-12 minutes. Edges should be set, but the middle of the cookies should still be soft.
