It’s no lie that I love Christmas (if you didn’t have a chance to check out these easy to make wreaths, be sure to do that) and everything that goes with it. One of my many favorite parts of Christmas is making cookies. I’ve always been a big baker, but after marrying Matt I have stepped up my Christmas cookie game. I usually make at least 8 different types of cookies, which we munch on all season long. These peppermint mocha cookies are a revamp of an older recipe of mine, and they are so tasty.
I also love that I can use this dough to make different types of cookies. They all taste peppermint-y but are just a tad different. I think that the M&M cookies are my favorite, but the peppermint kiss ones were pretty tasty too.
Peppermint Mocha Cookies
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup peppermint mocha creamer
- 1 teaspoon peppermint extract
- 2 2/3 cups flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350°.
- Cream the butter and the sugar together.
- Mix in the eggs and peppermint extract
- Mix the dry ingredients together.
- Alternate adding the dry ingredients and the creamer to the butter. The dough will be stickier than normal chocolate chip cookie dough.
- If you are making M&M cookies, add the M&Ms, drop onto a cookie sheet lined with parchment paper, and baker for about 10-12 minutes.
- If you are making rolled cookies, then refrigerator for a few hours at least, or over night.
- When ready you can roll the dough into balls (the dough will still be a bit sticky), and cover with sugar if desired, or put on cookie sheet to bake. When they come out of the oven you can then place a chocolate candy in the middle.
I wanted to share the four versions of the cookie I made. All of these cookies were made using the basic dough recipe above. Like I said early, my favorite one is the M&M cookies. To make these mix 1-2 cups of M&Ms (I used plain, but mint would taste awesome too I think) into the batter then drop them by spoonful onto a cookie sheet lined with parchment paper. Bake at 350 for 10–12 minutes.
For all the next cookies you will need to chill the dough for at least a few hours. I did mine overnight, and it was still kinda sticky. It all worked out in the end though!
The first kind, which I call crinkle cookies, are super simple. Just place the rolled balls in a bag of powder sugar, then shake the bag to coat them. Bake them at 350, for about 8-10 minutes.
The second type of cookies are the peppermint blossom cookies. After rolling the dough into balls, place in a bag of white sugar and coat to shake. After taking them out allow them to cool for about one minute, then press a peppermint kiss in them.
The final kind of cookies I made are similar to thumbprint cookies. Once again I rolled the dough into balls, then coated with sugar. I then made a small indent with my thumb before baking them (350 for 8-10 minutes). While they were baking I melted some peppermint kisses and broke a candy cane into small pieces. Once the cookies came out of the oven, I allowed them to sit for about a minute, then re-pressed the indentation and filled it with melted peppermint kiss. After, I topped them with the candy cane pieces.
I really love how these peppermint mocha cookies turned out. My girls loved them as well. Matt, not so much, but that’s only because he doesn’t like peppermint cookies. I’d really like to make another batch, and dip half of the cookie in dark chocolate. How good does that sound?! But until then, these will just have to suffice. 🙂