Chocolate Peppermint Mocha Cookies: A Holiday Favorite with a Touch of Magic

Directions

1. Preheat Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper.

   

2. Mix Dry Ingredients: Sift the flour, cocoa powder, baking soda, and baking powder in a medium bowl. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2 minutes.

   

4. Add Wet Ingredients: Scrape down the sides of the bowl and add the brewed Candy Cane Coffee and egg. Beat until fully incorporated.

   

5. Combine Dry and Wet Mixtures: Gradually add the flour and cocoa mixture to the wet ingredients, about 1/2 cup at a time, mixing on low speed until no streaks remain. The dough will be thick.

6. Fold in Mint Chips: Stir in the mint chocolate chips or chopped Andes Mints.

   

7. Scoop Dough: Using a large (3-tablespoon) cookie scoop, drop dough balls onto the prepared baking sheet, leaving 2 inches between each cookie.

   

8. Add Sprinkle Dust: Sprinkle each dough ball with Candy Cane Sprinkle Dust before baking.

9. Bake: Bake for 7–9 minutes, or until the edges are firm and cracks appear on the tops of the cookies.

10. Add Extra Magic: Optional—sprinkle additional Candy Cane Sprinkle Dust on hot cookies for extra sparkle.

11. Cool: Transfer cookies to a cooling rack and allow to cool completely.

12. Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.