Eats by Keeks

Peppermint Mocha Chocolate Chip Cookies

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These Peppermint Mocha Chocolate Chip Cookies are a decadent and chocolatey treat to bake up for your loved ones this holiday season!

STORING THE COOKIES

Store in an air tight container once completely cooled for up to 5 days. 

FREEZING THE DOUGH

Pre-scoop the though into balls and freeze in an air tight container. Thaw out for about 30 minutes prior to baking otherwise cookies will not spread out a lot.

MORE HOLIDAY RECIPES TO TRY:

Peppermint Mocha Chocolate Chip Cookies

Print Recipe
Course Dessert
Servings 20 cookies

Ingredients
  

Wet Ingredients

  • 1 cup semi-sweet chocolate chips
  • 2 tbsp vegan butter I used Earth Balance
  • ½ cup granulated sugar
  • 2 eggs, at room temperature
  • ¼ tsp peppermint extract

Dry Ingredients

  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp espresso powder
  • ½ cup semi-sweet chocolate chips
  • ¼ cup crushed peppermint candies, about 3 large candies, plus more for topping
  • sea salt, for optional topping

Instructions
 

  • In a medium microwave – safe bowl, add in 1 cup chocolate chips and butter. Heat in microwave for 20 second increments, string in between until chocolate is mostly melted. Set aside to cool (It's okay of chocolate seizes or hardens a bit).
  • Meanwhile, in a large bowl, whisk together sugar, eggs, milk and extract. Whisk well until they're completely incorporated, light and airy.
  • Add in slightly cooled chocolate to the egg mixture. Whisk continuously until fully combined and smooth.
  • Add in flour, cocoa powder, baking powder, salt and espresso powder. Mix until evenly combined but do not over mix. Mixture will be very loose.
  • Place peppermint candies in a plastic ziploc bag. Seal close and use the back of a measuring cup to break into small pieces.
  • Fold in chocolate chips and crushed peppermint candy.
  • Set in freezer to harden a bit for at least 15 minutes.
  • Pre-heat oven to 325° degrees Fahrenheit.
  • On a parchment lined baking sheet, use a 1.5 tbsp scoop to form cookie dough balls and evenly space them out on prepared sheet.
  • Top each cookie with a few extra chocolate chips and peppermint pieces.
  • Bake for 8-10 minutes. Top with a sprinkle of sea salt on top of each cookie immediately once out of the oven. Let sit on baking sheet for 3 minutes before transferring to cooling rack.