Mocha Peppermint Crunch Cookies
Servings: 156 cookies
Calories: 67kcal
These soft and chewy Mocha Peppermint Crunch Cookies are infused with espresso and topped with a puddle of peppermint crunch candy.
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Ingredients
- 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
Instructions
- 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.TIP: If you chill longer than one hour, allow the cookie dough to sit at room temperature for 10-20 minutes to allow it to scoop more easily.
- 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.
Nutrition
Calories: 67kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 35mg | Potassium: 42mg | Sugar: 6g | Vitamin A: 25IU | Calcium: 19mg | Iron: 0.3mg