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Peppermint Mocha Chocolate Chip Cookies

It appears I missed the memo about it being cookie season. Sorry, y'all! This recipe is definitely four weeks late. And I know now that we're going into January, it's time for a healthy reset for our bodies but you MUST make these before you commit to any diet plans. They are amazing.
I only recently became a peppermint mocha fan, and it was thanks to these cupcakes I made last year. I still won't order a peppermint mocha at Starbucks but the flavor combo in desserts is phenomenal. I won't say no to anything chocolate or coffee flavored so what's a little peppermint to spruce things up.
Side note: my death by chocolate cookies were featured in an actual printed MAGAZINE. I know, CRAZY right? You can pick up a copy at your local Barnes and Noble OR purchase the digital version here.
Now although I didn't add melted chocolate to this cookie dough, the cookies were still super rich, chewy, and bursting with flavor. A hint of cornstarch is the secret to extra chewy cookies.

The Ghirardelli peppermint chocolate chunks are no doubt a seasonal item so try to pick some up as soon as you can at your local grocery store since they are essential to this recipe.
If you don't find them, I would crush up some peppermint candy and add it to the cookie dough along with white chocolate chips. Or, an alternative option for a less "crunchy" cookie would be just to up the peppermint flavor.

Happy baking and see you in 2019!

Peppermint Mocha Chocolate Chip Cookies

Yield: 17 cookies
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1 and 1/2 cups all purpose flour
1/4 cup cocoa powder
3 tablespoons espresso powder, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cornstarch
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/8 teaspoon peppermint flavoring
1/4 teaspoon vanilla extract
1 large egg, room temperature
1/2 cup semisweet chocolate chunks
1/2 cup peppermint chocolate chunks


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, whisk together flour, cocoa powder, 1 tablespoon espresso powder, baking powder, baking soda, and cornstarch. Set aside.

In a medium-sized bowl, whisk together melted butter and sugars until well combined. Whisk in egg, peppermint flavor and vanilla extract until incorporated well.

Dissolve remaining 2 tablespoons espresso in 1 tablespoon of hot water. Then, whisk in to the wet ingredients.

Using a spatula, fold in the dry ingredients until no streaks of flour remain. Fold in chocolate and peppermint chunks.

Scoop out equal size balls of dough using a medium cookie scoop. Bake in preheated oven for 7-8 minutes. Careful not to overbake these!

Rest on baking sheet for 2 minutes then transfer to a wire rack to cool completely.

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