These sweet Peppermint Mocha Cookies stay soft for days, making them the perfect treat to make for Christmas cookie trays or exchanges.
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As soon as Walmart started carrying the Andes peppermint crunch pieces, I have been baking with them. I love those pink chips! I also can't get enough pudding cookies. This past spring I made Peanut Butter Pudding cookies, and they became my all time favorite cookie. Until now...
I have had a jar of Nutella in my cupboard just waiting to be used. I subbed the spread for the peanut butter and added those yummy peppermint pieces for a new Christmas cookie.
As soon as I ate one fresh from the oven, I was in cookie heaven. These are my absolute favorite cookies now!
I need to stock up on more of those Andes chips so that I can make these year-round. I knew these cookies would be the perfect ones to share in a cookie swap.
These delicious fudgey cookies stay soft for days, so they were a great choice to send out in the mail. Three dozen of these cookies went in the mail. Then I ate the rest while I waited to see what yummy ones I would get back.
Now, excuse me, I have half a jar of Nutella and one last bag of Andes crunch pieces. So I'm feeling the urge to bake another batch of these peppermint mocha pudding cookies!!!
I'd better get out my fat pants too, because I know I will be eating way too many!!
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Recipe
Peppermint Mocha Cookies
These sweet Peppermint Mocha Cookies stay soft for days, making them the perfect treat to make for Christmas cookie trays or exchanges.
Ingredients
- ¾ cup unsalted butter, softened
- ½ cup Nutella
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons coffee extract
- ¼ cup dark chocolate cocoa powder
- 2 ¼ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 - 3.4 ounce box of instant Jello chocolate fudge pudding mix
- 1 cup dark chocolate chips
- 1 cup Andes peppermint crunch pieces
Instructions
- Preheat the oven to 350°F. Line a pan with parchment paper or a Silpat.
- In a large bowl, cream the butter, Nutella, and sugars until fluffy. Add the eggs and extract and beat again.
- Sift together the cocoa powder, flour, baking soda, pudding, and salt. Slowly add the butter mixture until incorporated.
- Stir in the chocolate chips and peppermint pieces gently. Use a 2-tablespoon scoop to divide the dough into 30 balls and bake for 10 minutes. Let the cookies rest on the cookie sheet for 2 minutes before moving to parchment paper or a wire rack. Cool completely before being stored in a sealed container.
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Nutrition Information:
Yield: 60 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 13mgSodium: 69mgCarbohydrates: 17gFiber: 1gSugar: 8gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Are you in need of more Mint Madness for your Holiday baking?
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Tilly says
Where can I find peppermint crunch baking chips? Or what can I substitute? We Live in Canada.
Jocelyn says
At this time of year, I think Amazon is the only place to find these baking chips. There is a link to the chips in the bottom of the recipe card if you are interested.
Deb says
What is Jif Mocha spread and where can I find it?
Jocelyn Brubaker says
It is a chocolate mocha spread. I always see it at Walmart and Target next to the peanut butter.
Tammie Kimball says
How many cookies does it make?
Jocelyn says
It is at the top of the recipe by the yield:-) You should get about 60 cookies if you roll the balls 1 inch.
Stephanie says
Chocolate and peppermint is such a great combo, I love the addition of the coffe flavor too! Thanks for linking up on Super Sweet Saturday.
Steph
swtboutique.com