Ho, ho, ho, and happy holidays! Make these delicious Peppermint Mocha Chip Cookies this holiday season + have yummy peppermint mocha all season long!
I remember my very first coffee. Unlike many of my friends and peers, I never drank coffee throughout my teens. Not even the super popular frappuccino drinks from Starbucks. I was anti-coffee for no reason other than I didn’t really like the taste and I had enough energy to get me through my days so I didn’t need caffeine.
But my first coffee was a real Treat Yo Self moment for me. I went for a morning run like I used to do in college and it was pretty cold outside. I decided to stop at the Starbucks on Green Street for a hot tea to start my day but asked the barista if she would recommend a coffee drink that didn’t taste like coffee or have too much sugar.
And my love affair with the Skinny Peppermint Mocha was born. I mean, minty hot chocolate with a little kick of caffeine?! It’s like a Frango Mint in drink form and Chicagoans love their Frango Mints 😉
Even now, I’ll load up my Starbucks app and occasionally treat myself I eventually moved on from skinny mochas to plain black coffee because who wants to spend $5 on a single coffee? But I still love a skinny peppermint mocha and ONE DAY(!!) I will learn how to make one for myself.
For now, though? It’s all about the Peppermint Mocha Cookies. Because those are easy and don’t require a frother or a milk steamer. (I really should get a steamer *hint hint*) And if you just need your peppermint mocha drink fix (but don’t have a steamer or frother), grab these Nut Pod creamers!!
Peppermint Mocha Chip Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 3/4 cup dark brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder - insert link
- 2 tsp instant coffee powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 3-4 crushed candy canes (or about 3/4 cup crushed peppermint candy)
Preheat oven to 350F and line your baking sheet with parchment paper or a baking mat.
In a large mixing bowl or a stand mixer using the paddle attachment, cream together the butter and sugars. Add the egg and extracts and continue mixing.
In a separate bowl, mix together the flour, cocoa powder, instant coffee, salt, and baking powder. Working in batches, add the dry mixture to the wet mixture until it's all just combined. You may need to scrape the sides of the bowl to get all of the dry mix mixed in.
Add the white chocolate chips and peppermint candies to the mixture. If you'd like, save some candies for garnish 😋
Form the dough into balls and place on baking sheets. Bake for 8-9 minutes. The cookies will be not entirely done but they'll finish cooking on the baking sheet, outside of the oven. After a minute out of the oven, add cookies to a wire rack to cool. Or eat them because that's what you really want to do, right?