Peppermint Mocha Cookies
User Reviews
4.3
153 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
28 mins
-
Servings
40 cookies
-
Course
Baked Goods
Peppermint Mocha Cookies
Report
Delectable chocolate cookies are given a festive kick with the addition of espresso powder and peppermint candy canes. Peppermint Mocha Cookies are the perfect treat for any holiday cookie tray.
Share:
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ¾ packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups cappuccino/espresso baking chips or bittersweet chocolate chips
For the Topping
- ¾ cup Vanilla candy melts
- ½ cup Crushed candy canes
Add to Shopping List
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla and espresso.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Gradually stir the flour mixture into the creamed mixture until just combined. Fold in the cappuccino or chocolate chips. Drop by rounded teaspoonfuls onto prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Once cookies are completely cool, melt candy melts according to package directions. Use a spoon or piping bag to drizzle the melted candy wafers over the cookies, immediately sprinkle with crushed peppermint candy canes.
Genuine Reviews
User Reviews
Overall Rating
4.3
153 reviews
Good
Other Recipes
You'll Also Love
