Hello, my name is Debbie and I am addicted to peppermint chocolate treats. I last had this heavenly combination ..well ummmm … I am eating a cookie as I type. These Peppermint Mocha cookies are wonderful, and I need something to keep my strength up, LOL!! Seriously , I can not get enough of this Christmas wonderful. Maybe I need an intervention but It is festive and it makes me so happy. My kids are rolling their eyes at another chocolate peppermint cookie. If you love peppermint and chocolate like me check out a few other recipes I have Chocolate Peppermint Cake Balls or Peppermint Mocha Mix.
I got the inspiration for this Peppermint Mocha Cookies while I was Christmas shopping on black Friday and got a Peppermint Mocha to sip on . My first thought was “I need to figure out how to make this at home”. My next thought was ” This would make a fantastic cookie” . I decided to go super easy and use a cake mix and used leftover morning coffee but you can always make some instant coffee . I also found some seasonal ghirardelli peppermint chunks in the baking section. If these are not available to you on the candy aisle you can get the white chocolate peppermint bark and cut it in pieces. This chewy cake like cookie is to die for . Now All I need is a Peppermint Mocha to go with it!!
This starts off super easy using a cake mix!
Dump all the ingredients except the baking chips into a bowl and mix well.
Fold in both Baking chips
I always bake cookies on parchment paper and use cookie scoops. Scoop about a table at a time on a cookie sheet
Bake at 350 degrees for 9-11 minutes and then cool on a cooling rack.
These are perfect for gift giving!!
Put on a platter and watch them disappear!!
Peppermint Mocha Cookies
- 1 Box Chocolate Cake mix
- 2 eggs
- 1/4 cup cooled coffee
- 1/2 cup vegetable oil
- 1 teaspoon peppermint extract
- 1 1/2 cups Ghirardelli Peppermint Chunks
- 1/2 cup semi sweet chocolate chips
- Preheat oven to 350
- Line a cookie sheet with parchment paper(optional)
- In a large bowl mix together the cake mix, eggs, coffee, vegetable oil, and peppermint extract.
- Fold in both baking chips
- Scoop Tablespoon full scoops onto a baking sheet allowing enough room for them to slightly spread while baking
- Bake at 350 for 9-11 minutes
- Cool on a cooling rack