Read...
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!
Ingredients
- 1 cup butter room temp
- 1 cup sugar
- 3/4 cup brown sugar tightly packed
- 2 eggs
- 2 tsp coffee extract I used Nielsen Massey Coffee Extract
- 1/4 teaspoon peppermint extract I used Nielsen-Massey Peppermint Extract
- 1 3/4 cups Bob's Red Mill all-purpose gluten-free flour or all purpose flour
- 1 and 1/4 cups cocoa powder I like using 1/2 regular, 1/2 dark or black cocoa powder
- 2 tsp baking soda
- 3/4 teaspoon salt
- 1 cup mini chocolate chips only if you want more chocolate! (I did not add them in)
Chocolate Drizzle and Sprinkles
- 1/2 cup chocolate chips for melting on top
- 1/2 teaspoon canola oil
- Peppermint crunch sprinkles or Peppermint candy crushed
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet or two with parchment paper.
- Using a mixer, cream butter until light and creamy for 2 minutes.
- Add in sugar and brown sugar and beat until well combined.
- Add in eggs, one at a time, mixing until each is fully incorporated into batter.
- Add in coffee extract and peppermint extract and mix.
- In a separate bowl, combine flours, cocoa powder, baking soda and salt using whisk, no lumps.
- Slowly add dry mixture to wet mixture, mixing until just combined.
- Using a large cookie scoop, (1/4 cup), scoop cookie dough onto baking sheet.
- Space dough at least 2" apart - 6 per cookie sheet
- Bake for approximately 10-12 minutes.
- Cookies should be starting to firm up but still soft in the middle.
- Remove from oven and allow to cool on pan on a wire rack for at least five minutes.
- Allow to cool completely prior to storing.
- Melt chocolate chips with canola oil in microwavable bowl, for 20 seconds, and then another 15 seconds if needed, stirring well in between.
- Put in ziplock bag, snip end and glaze chocolate drizzle back and forth across cookies.
- Add sprinkles, let set until drizzle has set.
- Makes approximately 24 cookies.
Recipe Notes
Substitute coffee extract with 2 teaspoons vanilla or 1/2 teaspoon of peppermint extract.
