THE Peppermint Mocha Cookies

What is the best thing about this time of year? Decorations? Friends? Snow? Family? Traditions? Holiday episodes of your favorite shows (Chrismukkah, anyone…)? I love them all but my favorite is that I can bake my little heart out. Cookies for gifts, cakes for parties, all are greeted with festive open arms. For the past few years I’ve been trying to perfect a peppermint mocha cookie (see attempts one and two). I think I finally nailed it. This cookie is cake like and packed with the delicious flavors of a peppermint mocha. So here’s my gift to you, a recipe that’s sure to spread holiday cheer. (For when singing loud for all to hear just isn’t working.)

The Peppermint Mocha Cookie

Peppermint Mocha Cookies

Ingredients

1 stick unsalted butter, softened
1 cup dark brown sugar
2 eggs
1 tablespoon vanilla
1 teaspoon peppermint extract
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 cup dark cocoa powder
1 teaspoon salt
1 tablespoon instant espresso
1 cup dark chocolate chips
1/4 cup teaspoon peppermint peppermint crunch baking chips (I use Andes)

1. Preheat oven to 350F. Line two baking trays with parchment paper.

2. Cream together the butter and brown sugar. (I use a stand mixer with a paddle attachment.) Add eggs one at a time and then mix in vanilla and peppermint extract.

3. In a medium sized bowl, whisk together baking powder, salt, cocoa powder, instant espresso and flour.

4. Gradually add dry ingredients to wet until just mixed. Fold in chocolate chips.

5. Scoop tablespoons of batter on to baking sheets and top each with peppermint chips.

6. Bake at 350F for 8-10 minutes. Allow them to cool for 5-10 minutes before moving to cooling racks or lay out sheets of parchment paper for them to cool on.

7. Enjoy!

This recipe makes 15-20 cookies.
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