Rich, soft and chewy, fudgy Triple Chocolate Mocha Peppermint Crunch Cookies for the Christmas Holidays!  These are so festive, and that peppermint crunch on top is like a Christmas dream come true!   And let’s not forget, there IS a hint of coffee to give it a delectable, rich chocolate mocha flavor!

If you use peppermint cookies or anything peppermint, in an assortment of goodies, remember these words of wisdom if you’re packing them up together or they are all sealed in one container.

Triple Chocolate Mocha Peppermint Crunch Cookies
Rich, soft and chewy, fudgy Triple Chocolate Mocha Peppermint Crunch Cookies for the Christmas Holidays!  These are so festive, and that peppermint crunch on top is like a Christmas dream come true!   And let's not forget, there IS a hint of coffee to give it a delectable, rich chocolate mocha flavor!

Ingredients

1 cup butter room temp
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
1 3/4 cups Bob's Red Mill all-purpose gluten-free flour or all purpose flour
1 and 1/4 cups 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)
Chocolate Drizzle and Sprinkles
1/2 cup chocolate chips for melting on top
1/2 teaspoon canola oil
Peppermint crunch sprinkles or Peppermint candy crushed

Instructions

Preheat panggangan 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 panggangan 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.
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