Ingredients

The following ingredients have 24 Servings
  • 1 cup butter (cold)
  • 1 cup sugar
  • 3/4 cup brown sugar (tightly packed)
  • 2 eggs
  • 2 tsp coffee extract (I used Nielsen Massey Coffee Extract)
  • 1/4 teaspoon peppermint extract (I used Nielsen-Massey Peppermint Extract)
  • 2 1/4 cups All purpose flour or Bob's Red Mill all-purpose gluten-free flour
  • 1 cup unsweetened cocoa powder (I like using 1/2 regular, 1/2 dark or black cocoa powder)
  • 2 tsp baking soda
  • 3/4 teaspoon salt
  • 1 cup mini chocolate chips (only if you want more chocolate! (I did not add them in))
  • 1/2 cup chocolate chips (for melting on top)
  • 1/2 teaspoon canola oil
  • Peppermint crunch sprinkles or Peppermint candy crushed

Instruction

  • Preheat oven to 350 degrees F.
  • Line a baking sheet or two with parchment paper.
  • Using a mixer, cream butter until light and creamy for 2 minutes.
  • Add in sugar and brown sugar and beat until well combined.
  • Add in eggs, one at a time, mixing until each is fully incorporated into batter.
  • Add in coffee extract and peppermint extract and mix.
  • In a separate bowl, combine flours, cocoa powder, baking soda and salt using whisk, no lumps.
  • Slowly add dry mixture to wet mixture, mixing until just combined.
  • Using a large cookie scoop, (1/4 cup), scoop cookie dough onto baking sheet.
  • Space dough at least 2" apart - 6 per cookie sheet
  • Bake for approximately 10-12 minutes.
  • Cookies should be starting to firm up but still soft in the middle.
  • Remove from oven and allow to cool on pan on a wire rack for at least five minutes.
  • Allow to cool completely prior to storing.
  • Melt chocolate chips with canola oil in microwavable bowl, for 20 seconds, and then another 15 seconds if needed, stirring well in between.
  • Put in ziplock bag, snip end and glaze chocolate drizzle back and forth across cookies.
  • Add sprinkles, let set until drizzle has set.
  • Makes approximately 24 cookies.