Peppermint Mocha Chocolate Chunk Cookies

Prepare to put a pep in Santa’s step with these Peppermint Mocha Chocolate Chunk Cookies! These irresistible treats combine the refreshing taste of peppermint with the rich, roasted flavors of coffee with the indulgent sweetness of velvety chocolate chunks.

Furthermore, each bite is a symphony of bold espresso notes and creamy chocolate goodness, striking the perfect balance between bittersweet and decadent. Made with espresso, peppermint extract, Sourdough starter, and generous chunks of high-quality dark chocolate, these cookies are a coffee lover’s dream.

Whether you’re a peppermint mocha fan or simply a cookie enthusiast, these cookies deliver a café-worthy experience in every bite. Pair them with a hot latte or enjoy them solo for a little indulgence any time of day!

Mocha Chocolate Chunk Cookies Ingredients

• Salted Butter
• Organic Brown Sugar
• Pink Salt
• Mexican Vanilla
• Peppermint Extract
• Carbonated Water
• Espresso Powder
• Coffee
• Sourdough Discard
• Baking Soda
• Organic Milled Flour
• Dark Chocolate Chunks
• Milk Chocolate Chips
• Crushed Peppermint

Crafting the Peppermint Mocha Chocolate Chunk Cookie Dough

1. First, in a Kitchen Aid Stand Mixer fitted with a Paddle attachment, cream together the butter and sugar until light and fluffy.
2. Next, add the other ingredients except the flour, chocolate chunks, and chocolate chips. Mix until combined.
3. Then, add the flour, one cup-at-a-time. Mix until just combined; turn the mixer off.
4. Next, add the 1 c. of the dark chocolate chunks and fold into the dough.
   • Note: I would highly recommend high-quality dark chocolate for these cookies. Aldi has a delicious selection of high-quality chocolates to use in baked goods (or to be enjoyed).
5. Finally, cover the mixing bowl with plastic wrap, and let it rest in the refrigerator for at least one hour, if not overnight.

Cream the Butter and Sugar Until Light and Fluffy

Add the Other Ingredients

Set the Peppermint Mocha Chocolate Chunk Cookie Dough in the Refrigerator

Preparing and Baking the Peppermint Mocha Chocolate Chunk Cookie Dough for Baking

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, using a large cookie scoop, scoop the dough onto parchment-lined baking sheets.
   • Note: If you do not have a large cookie scoop, use three (3) tablespoons of dough for each cookie.
3. Then, gently flatten the tops of each cookie with the palm of your hand or the bottom of a glass/jar.
4. Next, place a few dark chocolate chunks into the raw cookie dough before baking.
5. Then, insert the cookie sheets of dough into the oven; bake for 12-15 minutes.
6. Then, remove the baked cookies from the oven and place them on the stove to cool. Immediately top each cookie with milk chocolate chips.
7. Finally, transfer the baked cookies onto a wire cooling rack to cool slightly before enjoying.

Enjoying and Storing the Peppermint Mocha Chocolate Chunk Cookies

Once the Peppermint Mocha Chocolate Chunk Cookies have cooled slightly, pop them in your mouth and enjoy! Better yet, pair each cookie with an ice cold glass of milk, mug of hot coffee or cocoa, and relax.

Finally, to store the cookies, place it in airtight containers and on the counter for up to 7 days. (Hint: For optimal freshness, stick a slice of Sourdough Bread into the airtight containers filled with cookies). On the other hand, place the baked cookies into the freezer for up to 3 months.

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Peppermint Mocha Chocolate Chunk Cookies

Yield: 12 Large Cookies or 24 Small Cookies

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

Prepare to put a pep in Santa's step with these Peppermint Mocha Chocolate Chunk Cookies! These irresistible treats combine the refreshing taste of peppermint with the rich, roasted flavors of coffee with the indulgent sweetness of velvety chocolate chunks.

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Ingredients

• 1/2 c. Salted Butter, Room Temperature
• 1 c. Organic Brown Sugar
• 1/2 tsp. Pink Salt
• 1 tsp. Mexican Vanilla
• 1 tsp. Peppermint Extract
• 1/2 c. Carbonated Water, Room Temperature
• 1/4 c. Espresso Powder
• 1 tbsp. Coffee, Brewed and Cooled
• 1 tbsp. Sourdough Discard
• 1/2 tsp. Baking Soda
• 2 c. Organic Milled Flour
• 1 1/2 c. Dark Chocolate Chunks
• 1/2 c. Milk Chocolate Chips (place on cookie dough after baking)
• 1/4 c. Crushed Peppermint (optional for garnish)

Instructions

Crafting the Peppermint Mocha Chocolate Chunk Cookies

1. First, in a Kitchen Aid Stand Mixer fitted with a Paddle attachment, cream together the butter and sugar until light and fluffy.
2. Next, add the other ingredients except the flour, chocolate chunks, and chocolate chips. Mix until combined.
3. Then, add the flour, one cup-at-a-time. Mix until just combined; turn the mixer off.
4. Next, add the 1 c. of the dark chocolate chunks and fold into the dough. (Note: I would highly recommend high-quality dark chocolate for these cookies. Aldi has a delicious selection of high-quality chocolates to use in baked goods (or to be enjoyed).
5. Finally, cover the mixing bowl with plastic wrap, and let it rest in the refrigerator for at least one hour, if not overnight.

Preparing and Baking the Peppermint Mocha Chocolate Chunk Cookies

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, using a large cookie scoop, scoop the dough onto parchment-lined baking sheets. (Note: If you do not have a large cookie scoop, use three (3) tablespoons of dough for each cookie).
3. Then, gently flatten the tops of each cookie with the palm of your hand or the bottom of a glass/jar.
4. Next, place a few dark chocolate chunks into the raw cookie dough before baking.
5. Then, insert the cookie sheets of dough into the oven; bake for 12-15 minutes.
6. Then, remove the baked cookies from the oven and place them on the stove to cool. Immediately top each cookie with milk chocolate chips.
7. Finally, transfer the baked cookies onto a wire cooling rack to cool slightly before enjoying.

Enjoying and Storing the Peppermint Mocha Chocolate Chunk Cookies

Once the Peppermint Mocha Chocolate Chunk Cookies have cooled slightly, pop them in your mouth and enjoy! Better yet, pair each cookie with an ice-cold glass of milk, mug of hot coffee or cocoa, and relax.

Finally, to store the cookies, place it in airtight containers and on the counter for up to 7 days. (Hint: For optimal freshness, stick a slice of Sourdough Bread into the airtight containers filled with cookies). On the other hand, place the baked cookies into the freezer for up to 3 months.