Mocha Peppermint Chocolate Chip Cookies Recipes

PEPPERMINT MOCHA COOKIES

Peppermint Mocha Cookies image

A cookie that tastes like a holiday drink. These are soft in the middle with a little crunch on top.

Provided by Watercat

Categories Desserts Cookies Chocolate Cookie Recipes

Time 30m

Yield 48

Number Of Ingredients 9

Ingredients

2 ⅔ cups all-purpose flour
⅓ cup unsweetened cocoa powder (such as Hershey's Special Dark)
1 tablespoon espresso powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1 egg
2 teaspoons vanilla extract
½ cup crushed peppermint candy canes

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
Whisk flour, cocoa, espresso, and salt together in a bowl.
Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined.
Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart.
Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 88.7 calories, Carbohydrate 12.3 g, Cholesterol 14 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 27.5 mg, Sugar 5.8 g

MINT MOCHA COOKIES

Mint Mocha Cookies image

Two decadent things I love love love to get this time of year are white chocolate peppermint mochas (just a sip gets me singing a Christmas song) and peppermint bark - yummy! These inspired my creativity to tweak a recipe my sister-in-law suggested for chocolate-mint brownie cookies. Next time, I'm going to make sure I grab a coffee and enjoy them together - yum!

Provided by Rhonda Garcia

Categories Desserts Cookies Chocolate Cookie Recipes

Time 28m

Yield 24

Number Of Ingredients 14

Ingredients

1 ½ cups semisweet chocolate chips, divided
¼ cup strong brewed coffee
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup white sugar
¼ cup packed brown sugar
½ teaspoon peppermint extract
½ teaspoon vanilla extract
2 large eggs
1 cup creme de menthe baking chips (such as Andes®)
4 candy canes, crushed
2 (1 ounce) squares white baking chocolate

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine 3/4 the chocolate chips with coffee in a small, heavy saucepan over low heat. Melt, remove from heat, and stir. Repeat this process, stirring until smooth, 4 to 6 minutes total. Remove from heat. Cool to room temperature.
Combine flour, baking soda, and salt in a small bowl.
Beat butter, white sugar, brown sugar, peppermint extract, and vanilla extract in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Beat in the melted chocolate. Beat in the flour mixture gradually. Stir in the remaining chocolate chips and creme de menthe chips. Drop dough by rounded tablespoons onto the prepared baking sheets.
Bake in the preheated oven until sides are set but centers are still soft, 8 to 12 minutes. Let cool for 2 minutes. Press your thumb into each cookie; top thumbprints with crushed candy canes.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over cookies.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 32.8 g, Cholesterol 26.2 mg, Fat 9.9 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 5.9 g, Sodium 89.4 mg, Sugar 22.1 g

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