Get ready to transform your holiday baking game with the most irresistible cookie sensation that'll make your taste buds dance! 🍪✨ These Mocha Peppermint Crunch Cookies are not just another dessert - they're a decadent winter wonderland of rich chocolate, zesty peppermint, and pure indulgence that will have everyone begging for your secret recipe. Imagine biting into a perfectly crisp yet chewy cookie that marries the deep, luxurious notes of mocha with the refreshing crunch of peppermint - it's like a festive party in your mouth that you won't want to miss!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips and crushed peppermint candies using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Sprinkle additional crushed peppermint candies on top of warm cookies for extra crunch and decoration.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Pro Baking Secrets for Perfect Mocha Peppermint Crunch Cookies:
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix dry and wet ingredients just until combined to keep cookies tender and prevent tough cookies.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing, which ensures even baking.
- Peppermint Candy Crushing: Place candies in a sealed plastic bag and crush with a rolling pin for controlled, even pieces.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container with a piece of bread to maintain softness.
- Make Ahead: Dough can be refrigerated for up to 3 days or frozen for future baking.
Nutrition Facts
Calories: 182kcal
Carbohydrates: 37g
Protein: 2g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 33mg
