Peppermint Mocha Cookies Recipe
You know it's Christmas time when Peppermint Mocha Cookies are baking in the oven. These simple chocolate cookies are made festive by dipping them in white chocolate and then adding peppermint sprinkles. So easy and SO delicious!
Servings 18 cookies
Calories 289kcal
Ingredients
wet ingredients:
- 1/2 cup unsalted butter - softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs - at room temp
- 1 Tablespoon vanilla
- 1/4 cup strong coffee - cooled
dry ingredients:
- 1 3/4 cups all-purpose flour - or 210 grams
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
topping:
- 10 oz. white chocolate melting wafers - I use Ghirardelli
- peppermint crunch sprinkles - I use Wilton
Instructions
- Mix wet ingredients. Cream the butter and sugars together with a hand mixer (or use a stand mixer). Then add the remaining wet ingredients – the egg, vanilla, and strong coffee. 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1 Tablespoon vanilla, 1/4 cup strong coffee
- Add dry ingredients. Add in the flour, cocoa powder, baking soda, and salt. Mix until just combined. Then add the dark chocolate chips and stir.1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup dark chocolate chips
- Chill dough. Place the dough in the refrigerator to chill for at least two hours. It’s ok to store the dough overnight as well.
- Roll into cookie balls. Roll the cookie dough into approximately 18 balls. You may need to use some cold water on your hands to prevent the dough from sticking to your hands.
- Bake. Bake in a preheated 350 degree oven for 9-10 minutes or so.
- Cool. Let the cookies sit on the baking sheet for a few minutes, and then remove the cookies to a cooling rack. Let them cool completely.
- Add white chocolate and peppermint sprinkles. Melt the white chocolate in the microwave at 50% power. Use a spoon to spread the white chocolate on half of each cookie plus a sprinkle of peppermint sprinkles. Set cookies on a baking sheet.10 oz. white chocolate melting wafers, peppermint crunch sprinkles
- Add to party platters. Add these cookies to your holiday party platters! These will be a huge hit!
Notes
- Use softened butter and room temperature eggs when mixing the cookie dough.
- Refrigerate the dough for a couple of hours before baking.
- Be sure to microwave the melting wafers at 50% power to avoid burning it.
- Add the sprinkles to the cookies as soon as you dip them in the chocolate, to ensure that they stick. The chocolate dries quickly!
Nutrition
Calories: 289kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 161mg | Potassium: 178mg | Fiber: 2g | Sugar: 24g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg