Peppermint Mocha Cookies

I need you to really listen to the instructions on this one: you really need to space these out on your cookie sheet because they spread out A LOT. Learn from my mistakes.

• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 1/2 tsp instant espresso powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/4 cup unsalted butter, at room temperature
• 2/3 cup packed dark brown sugar
• 2/3 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 8 oz (at least 60% cocoa) dark chocolate, chopped
• 1 cup coarsely chopped candy canes

Sift together flour, cocoa powder, espresso powder, baking powder, and baking soda in a medium bowl. Whisk in salt and set aside.

Beat together butter, dark brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 3-4 minutes, and add eggs, one at a time, and vanilla, beating until incorporated, about 1 minute. Reduce speed to low, and gradually add flour mixture, beating until just combined, about 1 minute. Do not overmix. Remove bowl from the mixer, and using a rubber spatula, fold in chocolate and chopped candy canes. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.

Preheat oven to 350 degrees with racks in top third and lower third positions. Line 2 large rimmed baking sheets with parchment paper. Using a 1 oz (2 Tbsp) cookie scoop, evenly scoop 6 dough balls onto each baking sheet 3 inches apart, pushing and exposed pieces of candy cane back into the dough.

Bake until cookies are set in center, rotating pans halfway through baking 10-12 minutes. Remove from oven; cool on pans 10 minutes, then transfer to cooling racks to cool completely, about 20 minutes. Repeat with remaining dough.

Serves 24

Prep Time: 25 minutes

Total Time: 2 hours, 5 minutes

Recipe from People Magazine