Peppermint Mocha Cookies
These soft & chewy cookies balance the rich, deep flavors of chocolate and coffee with a cool hit of icy peppermint!
Servings: 42
Calories: 159kcal
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F.
- Place the butter in a medium pot and melt it over low heat.
- Remove from heat and stir in the sugars.
- Crack in the eggs, stirring vigorously.
- Add the vanilla, then the flour, cocoa powder, espresso, baking soda, and salt. Stir until fully incorporated.
- Fold in the chips, and scoop 2-tablespoon sized balls onto parchment-lined baking sheets. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake the cookies for 10-12 minutes. Edges should be set, but the middle of the cookies should still be soft.
Nutrition
Calories: 159kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 51mg | Potassium: 100mg | Fiber: 1g | Sugar: 14g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg