Triple Chocolate Mocha Peppermint Crunch Cookies
Rich, soft and chewy, fudgy Triple Chocolate Mocha Peppermint Crunch Cookies for the Christmas Holidays! These are so festive, and that peppermint crunch on top is like a Christmas dream come true! And let's not forget, there IS a hint of coffee to give it a delectable, rich chocolate mocha flavor!
Servings: 24 Cookies
Calories:
Ingredients
- 1 cup butter cold
- 1 cup sugar
- ¾ cup brown sugar tightly packed
- 2 eggs
- 2 tsp coffee extract I used Nielsen Massey Coffee Extract
- ¼ teaspoon peppermint extract I used Nielsen-Massey Peppermint Extract
- 2 ¼ cups All purpose flour or Bob's Red Mill all-purpose gluten-free flour
- 1 cup unsweetened cocoa powder I like using 1/2 regular, 1/2 dark or black cocoa powder
- 2 tsp baking soda
- ¾ teaspoon salt
- 1 cup mini chocolate chips only if you want more chocolate! (I did not add them in)
Chocolate Drizzle and Sprinkles
- ½ cup chocolate chips for melting on top
- ½ teaspoon canola oil
- Peppermint crunch sprinkles or Peppermint candy crushed
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter with a mixer for 2 minutes, then beat in sugars until combined. Add eggs one at a time, then mix in coffee and peppermint extracts.
- In a separate bowl, whisk together flours, cocoa powder, baking soda, and salt. Gradually mix into wet ingredients until just combined.
- Scoop dough (1/4 cup per cookie) onto baking sheets, spacing 2 inches apart. Bake for 10–12 minutes, until cookies are firming but still soft in the middle.
- Cool cookies on the pan for 5 minutes, then transfer to a rack to cool completely.
- Melt chocolate chips with canola oil in the microwave, stirring until smooth. Drizzle over cookies and add sprinkles. Let set before serving.
Notes
Substitute coffee extract with 2 teaspoons vanilla or 1/2 teaspoon of peppermint extract.