Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter (melted)
  • 1/3  cup  granulated sugar
  • 1/2  cup  dark brown sugar (packed)
  • 1  large egg (room temperature)
  • 1/2 teaspoon peppermint extract (start with 1/2 teaspoon and add more to taste)
  • 1  cup  all purpose flour
  • 1/2  cup  cocoa powder
  • 2  tablespoons  instant coffee
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2 cup mini chocolate chips
  • 2 (3.5 oz) bars dark chocolate bars (chopped (I use chocolate between 72% - 78%))
  • 2  tablespoons  instant coffee
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 teaspoon peppermint extract (start with 1/2 teaspoon and add more to taste)
  • Whipped cream
  • Crushed peppermint candies
  • Drizzle of chocolate
  • Vanilla ice cream

Instruction

  • Preheat oven to 350 degrees F and line a muffin tin with paper cupcake liners. Set aside.
  • Place butter, sugar, brown sugar, egg, and peppermint extract into a large bowl.
  • Mix until well combined, using a hand (or stand) mixer.
  • To the bowl, add flour, cocoa powder, instant coffee, baking soda, and salt.
  • Mix until well combined.
  • Stir in mini chocolate chips.
  • Use a large cookie scoop to scoop batter into the prepared muffin tin.
  • Bake in preheated oven for 15-20 minutes, or until the cookies have cooked through.
  • Remove from oven and immediately use a shot glass to gently press a divot into each cookie to create a well.
  • Cool completely before moving onto the next step.
  • Place chopped chocolate, instant coffee, sweetened condensed milk, and peppermint extract into a large bowl.
  • Microwave for 60 seconds.
  • Stir. Microwave for additional time if chocolate hasn’t fully melted.
  • Use a medium sized cookie scoop to scoop the mixture into the cookie cups.
  • If topping with crushed peppermint, top now.
  • Cool completely.
  • Serve with topping suggestions (see notes below).
  • Enjoy!