Irresistible Peppermint Mocha Cookies for Cozy Evenings

There’s something whimsical about cookies, especially when they come infused with the magical essence of peppermint and mocha. Imagine biting into a soft, chewy cookie that dances on your taste buds, leaving a trail of chocolate and minty goodness. Peppermint mocha cookies are like a cozy hug in dessert form, perfect for chilly evenings or festive gatherings.

These delightful treats bring back memories of holiday baking marathons with my family, where flour flew everywhere as we giggled and tasted our way through various recipes. The anticipation of the first warm cookie fresh from the oven is enough to make anyone’s heart flutter with joy and excitement.

I still remember the first time I baked these peppermint mocha cookies; my friends devoured them within minutes and begged for the recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This forms the backbone of your cookie dough; use a good quality brand for best results.

• Cocoa Powder: Choose unsweetened cocoa powder for that deep chocolate flavor; it’s essential for mocha goodness.

• Baking Soda: A must-have leavening agent to help your cookies rise perfectly and maintain their chewy texture.

• Salt: Just a pinch enhances the flavors; don’t skip it!

• Unsalted Butter: Use room temperature butter to achieve that creamy texture when mixing your ingredients.

• Granulated Sugar: Sweetness is key! This will give your cookies a delightful crunch.

• Brown Sugar: Adds moisture and depth; light or dark brown sugar works well here.

• Eggs: One large egg binds everything together; make sure it’s at room temperature for best incorporation.

• Vanilla Extract: A splash of vanilla elevates the flavor profile of these cookies.

• Peppermint Extract: The star player in our recipe! Use sparingly for that perfect minty kick.

• Chocolate Chips: Semi-sweet chocolate chips melt beautifully and complement the peppermint perfectly.

• Candy Canes (optional): Crushed candy canes are great for sprinkling on top for extra festive flair!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Peppermint Mocha Cookies

Preheat Your Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper while you prepare your dough.

Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined. This step ensures no clumps ruin your cookie dreams.

Cream Butter and Sugars: In another bowl, beat room temperature butter with granulated and brown sugars until fluffy. About 3-4 minutes should do it—this makes your cookies light and airy!

Add Eggs and Extracts: Mix in one egg along with vanilla and peppermint extracts until smooth. The aroma will have you dreaming of candy canes!

Combine Wet and Dry Ingredients: Gradually add your dry mixture into the wet ingredients. Stir gently until just combined; don’t overmix—your future self will thank you!

Add Chocolate Chips: Fold in those semi-sweet chocolate chips like they’re VIPs at a concert—gently but ensure they’re well-distributed throughout the dough.

Scoop and Bake: Using a spoon or cookie scoop, drop dough onto prepared sheets about two inches apart. Bake for 10-12 minutes or until edges are set but centers look slightly underbaked—this guarantees chewiness!

Enjoy these delightful peppermint mocha cookies with a warm beverage as you watch holiday movies or share them at gatherings! They’re sure to spread joy wherever they go!

Perfecting the Cooking Process

Begin by creaming the butter and sugars until fluffy, then gradually add dry ingredients for an even texture. This method ensures your cookies are soft yet chewy.

Add Your Touch

Feel free to swap out chocolate chips for crushed peppermint candies or use dark chocolate for a richer flavor. Customize to fit your taste!

Storing & Reheating

Store cookies in an airtight container at room temperature for up to a week. For extra softness, microwave for 5-10 seconds before serving.

Baking these cookies reminds me of cozy winter nights spent with friends, sharing laughter and stories over steaming mugs of cocoa. Their joy was infectious, especially when they took that first bite!

FAQ

Can I use different types of chocolate in Peppermint Mocha Cookies?

Absolutely! Dark, milk, or even white chocolate can be great alternatives.

How long will Peppermint Mocha Cookies stay fresh?

Stored properly, they can last up to a week without losing flavor.

Can I freeze Peppermint Mocha Cookie dough?

Yes! You can freeze the dough for up to three months; just thaw before baking.

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Peppermint Mocha Cookies

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Indulge in the magic of peppermint and mocha with these delightful cookies that are soft, chewy, and bursting with flavor. Perfect for holiday gatherings or cozy evenings by the fire, these cookies are a festive treat that will warm your heart. With a combination of rich chocolate and refreshing peppermint, they create a delicious experience that you won’t want to miss.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 1 cup semi-sweet chocolate chips
• Crushed candy canes (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
3. In another bowl, cream room temperature butter with granulated and brown sugars until fluffy (about 3–4 minutes).
4. Mix in the egg, vanilla extract, and peppermint extract until combined.
5. Gradually add dry ingredients to the wet mixture; stir gently until just combined.
6. Fold in chocolate chips evenly throughout the dough.
7. Drop tablespoon-sized portions of dough onto prepared sheets about two inches apart.
8. Bake for 10–12 minutes or until edges are set but centers appear slightly underbaked.

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 80mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: - For an added festive touch, sprinkle crushed candy canes on top before baking. - You can substitute chocolate chips with dark chocolate or white chocolate for different flavor profiles. - To maintain cookie shape while baking, chill the dough for at least 30 minutes before scooping.