Name: Chocolate Peppermint Espresso Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 3 h 24 min
Yield: 12
Ingredients: 1 large egg; 1 tsp vanilla; 1 tsp espresso powder; 1 1/2 C flour; 1 1/2 tsp baking soda; 1/2 salt; 12 TBSP unsalted butter (melted/ slightly cooled); 1/2 C cocoa powder; 1 C sugar; 2 TBSP molasses (unsulphered); 1/2 C peppermint white chocolate chips; 1/2 C espresso baking chips; 1/2 C sugar (for rolling the cookies in)

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While on the hunt for the best Christmas cookies ever, you would be missing out if you didn’t make chocolate peppermint espresso cookies. They’re soft and chewy, full of that awesome coffee flavor, and topped off with a sweet minty bite.

I just love the way these cookies taste. They bring together some of the best flavors and just add a different taste to your typical Christmas Cookie Exchange party menu.

If you’re ready to get your chocolate mint espresso cookies made, well, let’s get baking!

What You Need to Make chocolate peppermint espresso cookies

1 large egg
1 tsp vanilla
1 tsp espresso powder
1 1/2 C flour
1 1/2 tsp baking soda
1/2 salt
12 TBSP unsalted butter (melted/ slightly cooled)
1/2 C cocoa powder
1 C sugar
2 TBSP molasses (unsulphered)
1/2 C peppermint white chocolate chips
1/2 C espresso baking chips
1/2 C sugar (for rolling the cookies in)

How to Make chocolate peppermint espresso cookies

In a large bowl, combine the cocoa and molasses with the warm water and stir to mix.

Whisk together the flour, baking soda and salt in a second bowl.

One at a time, add-in the sugar, egg, vanilla, and espresso powder to the butter mixture, mixing between each ingredient addition.

Combine the dry ingredients into the wet ingredients in 1/3 increments, stirring between each increment.

Fold-in the peppermint white chocolate chips and the espresso baking chips.

Cover the cookie dough with plastic wrap and chill for at least one hour. Or up to 3 days, if you need to.

Preheat your oven to 350 degrees and grab your baking sheets with parchment paper. Place remaining sugar in a small bowl.

Scoop the cookie dough into balls about one tablespoon in size.

Roll the cookie dough balls in the sugar until each one is completely covered.

Place the cookie dough balls onto the baking sheet about 2 inches apart.

Bake for 12-14 minutes or until the surface of the cookies start to crack.

Allow cookies to cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely.

Enjoy these this holiday season!

Before you take off and start baking, though, let’s talk about some frequent questions I get about Christmas cookies.

what does brown sugar do in cookies?

You’ll notice that this particular cookie recipe for chocolate peppermint espresso cookies does not call for brown sugar. BUT! I have a surprise. If you want to swap out half of the sugar in this recipe for brown sugar (lightly packed), you’ll get a completely different cookie.

Brown sugar makes cookies more moist and, when combined with the molasses, will give the cookies a caramelized flavor that you’re not going to get from the plain white sugar. So, if you want to add a little different experience, just make that small swap!

should i use parchment paper when baking cookies?

Ok. So yeah, the short answer is yes. You will not be sorry. The cookies wont stick to parchment paper (no matter if they’re snowflake cutout cookies or any other) and they won’t affect the way that the cookies bake.

An alternative would be a silicone mat, but parchment paper is a lot simpler to deal with–you can just throw it away when you’re done!

OTHER Favorite CHRISTMAS COOKIE RECIPES YOU’LL Want to Share with Family and Friends

Chocolate Peppermint Espresso Cookies

Yield: 12

Prep Time: 10 minutes

Cook Time: 14 minutes

Additional Time: 3 hours

Total Time: 3 hours 24 minutes

While on the hunt for the best Christmas cookies ever, you would be missing out if you didn't make chocolate peppermint espresso cookies. They're soft and chewy, full of that awesome coffee flavor, and topped off with a sweet minty bite.

Ingredients

1 large egg
1 tsp vanilla
1 tsp espresso powder
1 1/2 C flour
1 1/2 tsp baking soda
1/2 salt
12 TBSP unsalted butter (melted/ slightly cooled)
1/2 C cocoa powder
1 C sugar
2 TBSP molasses (unsulphered)
1/2 C peppermint white chocolate chips
1/2 C espresso baking chips
1/2 C sugar (for rolling the cookies in)

Instructions

In a large bowl, combine the cocoa and molasses with the warm water and stir to mix.
Whisk together the flour, baking soda and salt in a second bowl.
One at a time, add-in the sugar, egg, vanilla, and espresso powder to the butter mixture, mixing between each ingredient addition.
Combine the dry ingredients into the wet ingredients in 1/3 increments, stirring between each increment.
Fold-in the peppermint white chocolate chips and the espresso baking chips.
Cover the cookie dough with plastic wrap and chill for at least one hour. Or up to 3 days, if you need to.
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
Place remaining sugar in a small bowl.
Scoop the cookie dough into balls about one tablespoon in size.
Roll the cookie dough balls in the sugar until each one is completely covered.
Place the cookie dough balls onto the baking sheet about 2 inches apart.
Bake for 12-14 minutes or until the surface of the cookies start to crack.
Allow cookies to cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely.
Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 208mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 3g