Ingredients

The following ingredients have 4 Servings
  • 2 tsp hot water
  • 1 tsp peppermint mocha instant coffee
  • 1 cup butter (- softened)
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 eggs (large)
  • 2¼ cups all-purpose flour
  • ⅓ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup chocolate chips
  • 1 cup peppermint crunch baking chips (or chopped peppermint bark)

Instruction

  • Preheat the oven to 350 degrees. Line several baking sheets with parchment and set aside.
  • Dissolve the instant coffee in the hot water- set aside.
  • In the mixer bowl- combine the butter, granulated sugar, and brown sugar. Beat well until combined & fluffy.
  • Mix in the eggs.
  • Stir in the prepared instant coffee.
  • Mix in the flour, cocoa powder, baking soda, and salt. Mix well until completely combined.
  • Fold in the chocolate chips & peppermint chips.
  • Scoop the dough into tablespoon-sized portions onto the prepared baking sheets.
  • Bake for 9-10 minutes.
  • Cool on the baking sheets for several minutes before transferring the cookies to a wire rack to cool completely.
  • Store in an airtight container at room temperature.