Indulge in the perfect holiday treat with these rich peppermint mocha cookies! They’re packed with chocolate, mint, and a hint of espresso for that extra festive flair. These cookies are not just a delightful dessert; they embody the essence of the holiday season, combining the warm flavors of cocoa and coffee with the refreshing taste of peppermint.
Why You Will Love This Recipe:
There are countless reasons to fall in love with these Peppermint Mocha Cookies. First and foremost, they are incredibly easy to make, requiring just a handful of ingredients and minimal preparation time. The combination of chocolate, mint, and espresso creates a flavor profile that is both comforting and invigorating, perfect for cozy winter evenings. Furthermore, the addition of white chocolate and festive sprinkles elevates these cookies to a whole new level, making them not only delicious but also visually appealing. Whether you’re baking for a holiday party, gifting to friends and family, or simply treating yourself, these cookies are sure to impress!
Introduction:
As the holiday season approaches, the air fills with the aroma of festive treats baking in the oven. Peppermint Mocha Cookies are a delightful addition to your holiday repertoire, blending the rich flavors of chocolate and coffee with the refreshing zing of peppermint. These cookies are soft, chewy, and topped with a luscious white chocolate dip, making them the perfect indulgence for any holiday celebration. In this article, I will guide you through the process of creating these delightful cookies, share tips for success, and provide nutritional information to help you enjoy them guilt-free!
Ingredients:
- ½ cup butter
- ¾ cup brown sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder (not Dutch-process)
- 1 Tbsp instant espresso powder
- 1 Tbsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup chopped Andes Chocolate Mints (about 20-25 individual mints, or your favorite mint chips)
- 6 oz quality white chocolate (chopped)
- Sprinkles (for garnish)
Preparation:
Step 1:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent the cookies from sticking and ensure they bake evenly.
Step 2:
Melt the butter in the microwave for about 30 seconds, ensuring it’s just barely melted. You want it to be soft but not bubbling hot, as this will help create a perfect texture for your cookies.
Step 3:
In a mixing bowl, cream the melted butter and brown sugar together using a stand mixer or an electric beater for 2-3 minutes until the mixture is light and fluffy. Add in the vanilla extract and scrape down the sides and bottom of the bowl to ensure everything is well combined.
Step 4:
Crack the egg into the bowl and beat until just combined, which should take about 10 seconds. Avoid overmixing at this stage to keep the cookies tender.
Step 5:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients into the wet mixture and mix for about 20 seconds. Finally, fold in the chopped Andes Chocolate Mints gently until just combined.
Step 6:
Using a 1 ½ tablespoon cookie scoop, portion out the dough and roll it into uniform balls with your hands. Place them on the prepared baking sheets, leaving enough space between each cookie for spreading.
Step 7:
Bake in the preheated oven for 7-8 minutes. It’s crucial to underbake them slightly to achieve a soft and chewy texture. Once baked, allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.
Step 8:
While the cookies are cooling, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Dip half of each cooled cookie into the melted white chocolate, allowing any excess to drip off. Sprinkle with festive sprinkles for that holiday flair and let the chocolate set until hardened.
These cookies are not only easy to make but also deliver a wonderful flavor that will have everyone asking for the recipe!
Serving Suggestions:
These Peppermint Mocha Cookies are perfect for holiday gatherings, cookie exchanges, or simply enjoying with a cup of hot cocoa or coffee. They can also be beautifully packaged in a festive box or tin for gifting to friends and family.
Tips:
- Ingredient Temperature: Ensure your egg is at room temperature for better incorporation into the batter.
- Quality Ingredients: Use high-quality cocoa powder and chocolate for the best flavor.
- Storage: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the dough for up to three months and bake fresh cookies whenever you desire!
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Nutritional Information (per cookie):
- Calories: 152
- Protein: 1.5g
- Sodium: 70mg
Conclusion:
In conclusion, these Peppermint Mocha Cookies are a delightful way to celebrate the holiday season. Their rich chocolate flavor, combined with the refreshing taste of peppermint and the luxurious touch of white chocolate, creates a cookie that is sure to please everyone. Whether you’re enjoying them yourself or sharing them with loved ones, these cookies are a must-bake this holiday season!
Questions and Answers:
1. Can I use regular chocolate chips instead of Andes mints?
Yes, you can substitute Andes mints with regular chocolate chips or any other mint-flavored chocolate you prefer.
2. How can I make these cookies gluten-free?
To make these cookies gluten-free, simply use a gluten-free all-purpose flour blend in place of regular flour.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days or freeze it for up to 3 months. Just allow it to thaw in the refrigerator before baking.
4. What can I use instead of instant espresso powder?
If you don’t have instant espresso powder, you can use finely ground coffee or omit it altogether. However, the espresso powder does enhance the chocolate flavor.
5. How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a freezer-safe container for up to three months.