These amazing peppermint mocha cookies are fudgy, minty, & chocolatey. These to-die-for cookies are like a combination of a gooey brownie, a chewy cookie, and a decadent truffle all in one. They are loaded with semi-sweet chocolate chips and cool peppermint for the perfect holiday flavor that make these one of the Christmas cookie recipes.
3tablespoonsespresso powder or instant coffee granules decaf or regular
2tablespoonshot water
1 ½cupssemi-sweet chocolate chips
¼cupcrushed candy cane pieces
½cupvanilla candy melts or white chocolateoptional
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Instructions
Bring egg and stick of butter to room temperature.
In a small bowl combine the flour, baking soda, and cocoa powder. Using a fork, mix to combine and ensure there are no lumps.
In a large mixing bowl add the softened butter and both sugars. Using a hand mixer on medium, mix for 1 minute.
Add the egg and both extracts. Mix again on medium until creamy and smooth.
In a small bowl combine the espresso powder and the hot water. Whisk or stir to dissolve and combine. It will be thick and that is ok. Add to the wet ingredients and stir to combine.
Add half the flour mixture to the wet ingredients. Mix on medium for 2 minutes. Add the other half of the dry ingredients and mix again. Once it is all incorporated turn off the hand mixer. Scrape down the sides of the bowl with a rubber spatula.
Fold in the chocolate chips so they are evenly distributed. If adding optional crushed candy cane pieces, fold them at this time as well.
Refrigerate the dough for one hour.
Preheat oven to 350°.
Line a baking sheet with foil and spray with a nonstick spray. Or use a nonstick pan or silicone mat.
Scoop out 1 tablespoon-sized ball of cookie dough. Roll in your hand if needed to have each stay in a ball shape. Place on prepared cookie sheet.Repeat until you have a dozen on your cookie sheet.
Bake for 8-9 minutes in the preheated oven. These will be gooey brownie-like cookies (not firm and cake-like). They should still appear shiny in the center with a little giggle. DO NOT OVERBAKE! Remove the cookies from the oven carefully using an oven mitt.
Let the cookies set on the cookie sheet for 2 minutes. Once set, use a spatula to remove them and place them on a cooling rack.
Repeat the above steps until you have cooked all the batches of cookies.
Once the cookies are cooled, add the vanilla melting wafers to a microwave-safe glass bowl. Microwave on high for 15 seconds and stir. Repeat the 15-second cook & stir intervals until the wafers are smooth and melted.
Dip or drizzle the white melted candy on each cookie. Sprinkle on some crushed candy canes. Place back on the baking rack to set and cool.
After 15 minutes the cookies should be set and the candy coating hard and cool. Enjoy!
Store cookies in an air-tight container. Place in a cool dry location that is away from heat or sun. Cookies will remain fresh for 2 days.