Peppermint Mocha Chocolate Chip Cookies

Soft, chewy Chocolate Chip cookies with Andes Peppermint Crunch baking chips mixed in! The added espresso powder gives these cookies a coffee house flair! These cookies will be the hit of your cookie exchange!

Who here participates in cookie exchanges?

I’m so jealous. It’s been YEARS since I went to my last cookie exchange. If I had a little extra time on my hands this year I would totally LOVE to host one. Because it would give me an excuse to show off these cookies again.

First, let’s talk Andes Peppermint Crunch baking chips. Have you found these in the stores? Did you stock up on them when I instructed you to do so on instagram? I find mine at Meijer and Walmart, but I’ve heard others finding them at various stores.

If you CAN’T find the Andes, you can substitute Ghirardelli Peppermint Bars or Hershey’s Candy Cane Kisses. Just chop them up and add them in!

Second, the chocolate chips. I used Ghirardelli Milk Chocolate morsels in this recipe. I love how much bigger they are than regular store brand or Nestle chips. Chocolate chunks would be delicious too!

Finally, the espresso powder. I use King Arthur Brand. I’ve used it in many recipes, so order it online, bookmark this page and you’ll have the espresso powder available for a variety of treats!

I LOVE Peppermint Mocha coffee drinks. I knew I had to create a cookie using that flavor. I first made chocolate cookies with the espresso powder and peppermint bits. It was so overwhelming in the chocolate, you couldn’t get the espresso flavor.

Today’s recipe has JUST enough espresso that when you’re done taking a bite or two (or ten) you stop and think, “what is that delicious flavor??” If you want a STRONGER espresso flavor, add an extra teaspoon or two of espresso to the cookie dough! You simply can’t go wrong.

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Yield: 5 dozen

Peppermint Mocha Chocolate Chip Cookies

Print

Soft, chewy Chocolate Chip cookies with Andes Peppermint Crunch baking chips mixed in! The added espresso powder gives these cookies a coffee house flair! These cookies will be the hit of your cookie exchange!

Prep Time 15 minutes

Cook Time 10 minutes

Soft, chewy Chocolate Chip cookies with Andes Peppermint Crunch baking chips mixed in! The added espresso powder gives these cookies a coffee house flair! These cookies will be the hit of your cookie exchange!

Ingredients

• 1 1/4 cup unsalted butter, melted
• 2 cup light brown sugar, packed
• 1 cup granulated sugar
• 3 large eggs
• 1 Tbsp vanilla extract
• 2 teaspoon espresso powder
• 4 1/4 cup all-purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 bag (11.5 oz) milk chocolate morsels
• 1 bag (10oz) Andes Peppermint Crunch baking chips

Instructions

1. In a large mixing bowl, beat melted butter with sugars for two minutes. Add eggs, one at a time. Add vanilla and espresso powder. Beat in flour, baking powder and salt until fully combined. Fold in chocolate and peppermint.
2. Scoop cookie dough onto a parchment paper lined baking sheet. Bake in a 375 degree oven for 10-12 minutes. Remove and cool completely on a wire rack. Store in an airtight container at room temperature for up to one week.
3. ENJOY!

Notes

**substitute Ghirardelli Peppermint Bars or Hershey's Candy Cane Kisses if you can't find the Andes. Chop them up and add them into the dough.

Cookie Exchange Ideas:

White Chocolate Reese’s Cookies

Peppermint Mocha Crunch Cookies

Copycat Jingles Cookies (anise shortbread)

Still looking for more ideas?

60+ Christmas Cookie Recipe Ideas

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