Peppermint Mocha Cookies
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Peppermint Mocha Cookies
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These peppermint mocha cookies are rich, fudgy, chewy and chocolatey all at the same time! They're absolutely perfect for your Christmas cookie exchange!
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Ingredients
- ½ cup unsalted butter room temperature, or ½ c room temperature shortening (not Crisco)
- 1 cup brown sugar packed
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 ounce unsweetened chocolate baking squares 8 individual rectangles
- 4 teaspoons instant coffee granules crushed to fine powder with back of spoon
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspooon salt
- ⅓ cup granulated sugar for coating
- 1 6-inch candy cane or 2 - 3" canes or 2 hard peppermint candies (such as Russell Stover), crushed optional
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Instructions
- Beat together the butter and and the sugars until sugar dissolves (about 5 minutes).
- Beat in eggs one at a time, beating well after each addition. Add the vanilla and blend. Batter will be a light caramel color.
- Heat chocolate in 15-20 second bursts in microwave until very soft. Stir in between each interval, Do not overheat.
- Add the powdered coffee granules to melted chocolate and stir until smooth and dissolved. Allow to cool and then add to butter mixture.
- Stir in the dry ingredients and the crushed peppermint pieces to butter mixture.
- Chill dough for 2 hours to overnight.
- Roll into 1 ¼" balls. Roll each ball in the ⅓ cup sugar.
- Place on parchment lined baking sheets. Bake 350 for 10-12 minutes.
- When approaching the 10-minute mark the cookies will puff up. They then will deflate and develop a bumpy or pebbly appearance on top. Do not over-bake.
- Remove pan from oven and add crushed peppermint candy to the top. Allow cookies to rest on pan for up to 2 minutes and carefully place on rack to cool. Cookies will be soft and delicate.
Notes
- Let it rest: Letting the cookies rest for a while is another important step. Once they’re out of the oven, allow them to cool down and cook in the residual heat to get that perfect chewy texture.
- Start right: The key to baking cookies with the perfect texture and flavor is to start with room temperature eggs and softened butter. This makes sure the ingredients are incorporated perfectly, and you have a smooth, consistent batter.
- Don’t overmix: Avoid overmixing the cookie dough, especially when you combine the flour and the egg mixtures. Doing this will cause the cookies to become dense and hard.
- Chill matters: As much as you’re tempted to, don’t skip chilling the cookie dough. Chilling helps the fat solidify, and the cookies won’t end up spreading too much or turning flat when they are baked.
Nutrition Information
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Calories
132kcal
(7%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
27mg
(9%)
Sodium
38mg
(2%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
122IU
(2%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 38mg | 2% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 122IU | 2% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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