Peppermint Mocha Cookies

These Soft & Chewy Cookies balance the Rich, Deep flavors of Chocolate and Coffee with a Cool hit of Icy Peppermint!


Serves approx. 3 1/2 dozen cookies     adjust servings

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 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
  • 1 12-ounce bag semisweet chocolate chips
  • 1 10-ounce bag peppermint crunch baking chips

Instructions

    1. Preheat the oven to 350 degrees F.
    2. Place the butter in a medium pot and melt it over low heat.
    3. Remove from heat and stir in the sugars.
    4. Crack in the eggs, stirring vigorously.
    5. Add the vanilla, then the flour, cocoa powder, espresso, baking soda, and salt. Stir until fully incorporated.
    6. Fold in the chips, and scoop 2-tablespoon sized balls onto parchment-lined baking sheets. Chill for 30 minutes.
    7. Preheat the oven to 350 degrees F.
    8. Bake the cookies for 10-12 minutes. Edges should be set, but the middle of the cookies should still be soft.

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