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Chocolate Peppermint Cookies with Espresso

Chocolate Peppermint Cookies with Espresso

These chocolate peppermint cookies are perfect for Christmas. These chocolate cookies are packed with peppermint flavor and a mix of espresso. These espresso cookies are going to become your favorite Christmas Cookies.

Course Dessert
Cuisine American
Keyword chocolate peppermint cookies
Prep Time 1 day
Cook Time 14 minutes

Ingredients

  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon expresso powder
  • 1 ½ C flour
  • 1 ½ teaspoon baking soda
  • ½ salt
  • 12 tablespoon unsalted butter melted/ slightly cooled
  • ½ C cocoa powder
  • 1 C sugar
  • 2 tablespoon molasses unsulphered
  • ½ C peppermint white chocolate chips
  • ½ C espresso baking chips
  • ½ C sugar

Instructions

  1. Add the cocoa and molasses in with the warm water in a large bowl. Stir to mix.
  2. Blend together the dry ingredients, (flour, baking soda, and salt) in a medium bowl.
  3. One at a time add the (1 cup) sugar, egg, vanilla, and espresso powder to the butter mixture. Slowly stir to combine the dry ingredients to the wet ingredients.
  4. Add the half cup of the peppermint white chocolate chips and the espresso baking chips. Stir to mix well into the cookie dough.
  5. Cover with plastic wrap.
  6. Chill the dough for at least one hour. (Or up to 3 days)
  7. Preheat oven to 350 degrees.
  8. Add remaining sugar in a small bowl.
  9. Scoop the cookie out and roll into dough balls.
  10. Roll the dough balls in the bowl of sugar.
  11. Make sure the dough balls are well coated.
  12. Transfer the coated cookie balls onto the parchment paper lined cookie sheets. (2 inch apart)
  13. Put one cookie sheet in the oven at a time. Bake at 350 degrees for 12-14 minutes. (Or until cookies are puffed, centers are set and are starting to form cracks) Do not over bake!
  14. Set aside to slightly cool on the cookie sheets.
  15. Transfer to a wire rack to cool completely.