With a hint of coffee and mint flavors, these Peppermint Mocha Chocolate Chunk Cookies are perfect for Christmas parties or holiday gifts.
When you think of flavors that remind you of Christmas what are the first ones that pop into your head? Cinnamon? Roasted nuts? Hot cocoa? I love a good cup of coffee in the morning, so when I think of Christmas, I have visions of peppermint mochas dancing in my head. I couldn’t help but turn those visions into warm, delicious melt-in-your-mouth cookies for my latest Ideas for the Kitchen exchange with Ashlyn at Belle of the Kitchen.
Each month, Ashlyn and I trade blogs to bring you a new voice and new recipe ideas. For December we decided a holiday cookie exchange would be appropriate. She brought over some incredible looking Cranberry White Chocolate Chip Cookies to share with you a few weeks ago while I shared these Peppermint Mocha Chocolate Chunk Cookies with her readers. (Total side note, though, if Christmas makes you think of roasted nuts, you totally need to check out Ashlyn’s recipe for Cinnamon and Sugar Roasted Pecans. They look AMAZING!)
I created these Peppermint Mocha Chocolate Chunk Cookies based on our favorite chocolate chip cookie recipe given to us by our friend, Arlene. She uses an instant pudding mix in her cookies to give them the most amazing flavor and fluffy texture. I chose a white chocolate pudding mix instead of the vanilla mix listed in her recipe to increase the chocolatey taste. Then to give the Peppermint Mocha Chocolate Chunk Cookies a hint of coffee flavor, I brewed 1 K-cup of medium roast coffee in my Keurig on the smallest brew size. This gave me about 4 ounces or a half a cup of coffee for the recipe. If you prefer a stronger coffee flavor, I’ve heard you can use instant coffee granules when you bake. I’ve never tried it, though, so I’m not sure how much you should use.
As the name Peppermint Mocha Chocolate Chunk Cookies implies, I also added peppermint extract and green food coloring to make the cookies festive for Christmas. If you’re not a huge fan of peppermint, you can reduce the amount of extract or remove it entirely from the recipe. I also wanted the cookies to have a minty green hue for the holidays so I used green food coloring. You can omit that too if you don’t care for artificial coloring in your foods.
- 1 cup butter or margarine, softened
- ¼ cup sugar
- ¾ cup light brown sugar
- 3.4 oz package white chocolate instant pudding and pie filling mix (4 serving size)
- 1 teaspoon vanilla
- 2 eggs
- ½ cup brewed coffee
- 1 teaspoon peppermint extract
- 12 drops of green food coloring (optional)
- 1 teaspoon baking soda
- 2¼ cups all purpose flour
- 11.5 oz bag of chocolate chunks
- In a large mixing bowl, beat together butter, sugar, brown sugar, pudding mix and vanilla until creamy.
- Add eggs, coffee, peppermint extract and baking soda. If you want your cookies to have a minty green hue to them, add the drops of food coloring too. Mix well.
- Stir in flour.
- Pour in the chocolate chunks and stir until combined. The batter will be stiff.
- Drop by the tablespoon full onto ungreased baking sheets.
- Bake at 375 degrees for 10-12 minutes. After you remove the baking sheet from the oven, let the cookies cool for 5 minutes before moving them with a spatula to a cooling rack.
Serving Suggestions for Peppermint Mocha Chocolate Chunk Cookies
Enjoy the Peppermint Mocha Chocolate Chunk Cookies fresh from the oven with a warm glass of milk, egg nog or your favorite holiday beverage. Serve them at your Christmas party or wrap them up in cellophane with a festive bow and give them as gifts to friends and neighbors.
I’d love to know what kind of cookies you’d bring if we were hosting a REAL cookie exchange rather than a virtual one. What’s your family’s favorite go-to Christmas cookie they insist you make every year? Please comment below and share. We’re always looking for new ideas!
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