Description
Soft-and-chewy chocolate cookies with a mocha boost and cool peppermint crunch. One bowl, 30 minutes, and simple pantry ingredients.
Ingredients
Scale
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract (use 1/2 tsp for milder mint)
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 tsp espresso powder (or 1 Tbsp instant coffee)
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (170 g) semisweet chocolate chips
- 1/2 cup (70 g) crushed peppermint candies, divided
Instructions
- Cream butter and sugars 2–3 minutes until fluffy. Beat in egg, vanilla, and peppermint extract.
- Mix in flour, cocoa, espresso powder, baking soda, and salt. Fold in chocolate chips and half the peppermint. Chill 20 minutes for thicker cookies.
- Scoop 1 1/2-Tbsp balls onto parchment-lined sheets. Bake at 350°F (175°C) for 9–11 minutes. Top with remaining peppermint; cool 5 minutes, then rack.
Notes
Dairy-free: plant butter sticks + dairy-free chips. Gluten-free: use a 1:1 GF blend (with xanthan); chill 30 minutes. For less mint, use 1/2 tsp extract. Tested twice; best texture with a short chill.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: peppermint mocha cookies, easy peppermint mocha cookies, peppermint chocolate cookies, holiday cookies, christmas cookies, one-bowl cookies, dairy-free cookie option, gluten-free cookies, espresso cookies, winter chocolate recipe