Ingredients:
– 1 cup unsalted butter, softened
– cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 2 teaspoons instant espresso powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup chocolate chips (semi-sweet or dark)
– 1/2 cup crushed candy canes or peppermint candies
For the Glaze (Optional):
– 1 cup confectioners’ sugar
– 2-3 tablespoons milk or cream
– 1/2 teaspoon peppermint extract
– Crushed candy canes for topping
Instructions:
1. Preparation: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Creaming: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, instant espresso powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, mixing until well combined. Fold in the chocolate chips and crushed candy canes.
4. Cookie Scooping: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. You can slightly flatten the cookies with the back of a spoon.
5. Baking: Bake for 10-12 minutes or until the edges are set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
6. Optional Glaze: For the glaze, mix the confectioners’ sugar, milk or cream, and peppermint extract until smooth. Drizzle the glaze over cooled cookies and sprinkle with crushed candy canes for decoration.
These Peppermint Mocha Cookies offer a delightful blend of rich chocolate, aromatic coffee, and refreshing peppermint, making them a perfect treat for the holiday season!