These Peppermint Mocha Cookies might be my new favorite Christmas cookie recipe! With peppermint, cocoa, espresso and white chocolate … you simply can’t go wrong.
Christmas might be the one time of year when I actually don’t mind baking. And by baking I mean standing around watching my sister bake while I drink wine and watch Bravo.
That’s pretty much what happens each year. My sisters and I think it’s a great idea to bake a bunch of Christmas cookies, and I always end up drinking nog in the corner instead of actually helping.
This year, our batch of cookies included these Peppermint Mocha Cookies from My Baking Addiction. We decided to use Andes peppermint chips instead of chocolate chips … these things are amazing for baked goods!
The flavor in these Peppermint Mocha Cookies is seriously amazing. You get the slight flavor of espresso, mixed with cocoa, a slight peppermint crunch, and white chocolate. Its pretty much like your favorite Starbuck’s drink in a cookie.
There are no complicated steps involved to make these Peppermint Mocha Cookies, so they’re the perfect Christmas cookie recipe to make with little ones or for a girl’s day like we did!
So give the gift of SUGAR this year and make Peppermint Mocha Cookies. I promise they’ll be a fan favorite! This recipe is definitely going in my recipe box to make each year.
What’s your favorite Christmas cookies recipe?
Recipe inspired by My Baking Addiction.
36
10 minCook Time
10 minTotal Time
Save RecipeIngredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 3/4 light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups Andes peppermint crunch baking chips
- For the topping
- 3/4 cup vanilla almond bark
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, cream together the butter, sugar and brown sugar using a mixer. Beat in the eggs one at a time. Stir in vanilla and espresso.
- In a separate bowl, mix together the flour, cocoa powder, baking soda and salt until just combined. Stir in the Andes baking chips.
- Drop by teaspoonfuls onto a cookie sheet lined with parchment paper. Bake for 8 to 10 minutes.
- Melt the almond bark in the microwave and drizzle on top of the cookies. Top with more baking chips or crushed up candy canes.
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