Description
Indulge in the perfect holiday treat with these soft, chocolatey cookies infused with rich espresso flavor and topped with a refreshing peppermint twist. Ideal for cookie exchanges or cozy nights with a cup of coffee!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp instant espresso powder
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/3 cup crushed peppermint candies
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
- Cream Butter & Sugars: In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract; mix until combined.
- Combine Wet & Dry: Gradually mix the dry ingredients into the wet mixture. Stir in chocolate chips.
- Scoop & Bake: Scoop tablespoon-sized dough onto the prepared baking sheet, spacing evenly. Bake for 8-10 minutes until set.
- Peppermint Finish: Remove cookies from the oven and immediately sprinkle crushed peppermint candies on top. Let cool on a wire rack.
Notes
- For extra mocha flavor, increase the espresso powder to 2 tablespoons.
- Add white chocolate chips for a festive touch.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 120
- Sugar: 10g
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g