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–+ servings

Peppermint Mocha Cookies

Rich, chocolatey cookies full of peppermint flavor. They will remind you of your favorite peppermint mocha!
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Course: Dessert
Cuisine: American
Keyword: chocolate, mocha, peppermint
Prep Time: 3 hours 30 minutes
Total Time: 3 hours 30 minutes
Servings: 2 dozen

Ingredients

  • ½ cup butter softened to room temperature
  • ¼ cup granulated sugar
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup all purpose flour
  • ½ c +2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ⅙ tsp salt
  • 2 tsp espresso powder
  • 1 cup** Andes peppermint baking chips (see recipe note)

Instructions

  • In a large bowl of mixer, cream the butter and sugars together until light and fluffy
  • Add egg and vanilla and beat on medium-high speed, scraping the sides and bottom of bowl as needed
  • Add cocoa powder, baking soda, baking powder, espresso powder and salt and mix on low speed until just combined
  • Slowly add in flour and mix on low speed until combined. Do not overmix. Dough will be very thick
  • Add peppermint chips and mix on low just until incorporated.
  • Cover dough and place in refrigerator for at least 3 hours.
  • Preheat oven to 350°. Remove dough and let sit on counter for about 20 minutes to soften
  • Scoop by rounded 1 ½ to 2 tablespoonsful onto a greased baking sheet, about 2 inches apart.
  • Bake for 10-12 minutes (cookies will still appear raw in the center but they are not!)
  • Allow to cool on pan for several minutes before removing to wire rack to finish cooling
  • Store in an airtight container

Notes

** These chips are very concentrated in flavor. If you prefer a less intense peppermint flavor, decrease to ¾.**