Mocha Peppermint Crunch Cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 156 dozen
Look no further for the perfect cookie for any winter holiday celebration than these Mocha Peppermint Crunch Cookies! A soft and chewy espresso infused chocolate cookie is topped with a puddle of peppermint crunch candy before being showered with crushed candy cane.
- 1-1/2 cups butter
- 3 cups brown sugar
- 1/4 cup brewed coffee
- 2 cups bittersweet chocolate chips
- 2 cups dark chocolate chips
- 2 tablespoons instant espresso powder
- 4 eggs
- 5 cups flour
- 1 teaspoon salt
- 2-1/2 teaspoons baking soda
- 156 Peppermint Crunch Andes Candies
- crushed candy cane for garnish if desired
In a medium saucepan over medium-low heat, stir together butter, sugar and brewed coffee.
Add bittersweet and dark chocolate chips and instant espresso powder and stir until melted and combined.
Remove from heat and allow to cool for 10 minutes.
Transfer mixture to bowl of an electric mixer. Add eggs, one at a time, and mix well after each addition until combined.
Add flour, salt and baking soda and mix until just combined.
Cover and chill at least one hour or as long as overnight.
Preheat oven to 350 degrees.
Using a tablespoon cookie scoop
, place dough on parchment lined baking sheet.
Bake for 10-12 minutes.
Remove cookies from oven and immediately place one unwrapped candy on the top of each cookie. Allow candy to melt and using the back of a spoon, swirl melted candy over top of cookie.
If desired, garnish still warm cookies with crushed candy cane.
Calories: 67kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 35mg | Potassium: 42mg | Sugar: 6g | Vitamin A: 0.5% | Calcium: 1.9% | Iron: 1.9%