Mocha Peppermint Crunch Cookies

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 1/2 tsp Baking soda
  • 2 cups Bittersweet chocolate chips
  • 3 cups Brown sugar
  • 2 cups Dark chocolate chips
  • 5 cups Flour
  • 1 tsp Salt

• Drinks

  • 1/4 cup Coffee
  • 2 tbsp Espresso, instant powder

• Dairy

  • 1 1/2 cups Butter

• Desserts

  • 1 Candy cane
  • 156 Peppermint crunch andes candies

Found on melaniemakes.com

Description

Ingredients

• 1-1/2 cups butter
• 3 cups brown sugar
• 1/4 cup brewed coffee
• 2 cups bittersweet chocolate chips
• 2 cups dark chocolate chips
• 2 tablespoons instant espresso powder
• 4 eggs
• 5 cups flour
• 1 teaspoon salt
• 2-1/2 teaspoons baking soda
• 156 Peppermint Crunch Andes Candies
• crushed candy cane for garnish, if desired

Directions

• In a medium saucepan over medium-low heat, stir together butter, sugar and brewed coffee.
• Add bittersweet and dark chocolate chips and instant espresso powder and stir until melted and combined.
• Remove from heat and allow to cool for 10 minutes.
• Transfer mixture to bowl of an electric mixer. Add eggs, one at a time, and mix well after each addition until combined.
• Add flour, salt and baking soda and mix until just combined.
• Cover and chill at least one hour or as long as overnight.
• Preheat oven to 350 degrees.
• Using a tablespoon cookie scoop , place dough on parchment lined baking sheet.
• Bake for 10-12 minutes.
• Remove cookies from oven and immediately place one unwrapped candy on the top of each cookie. Allow candy to melt and using the back of a spoon, swirl melted candy over top of cookie.
• If desired, garnish still warm cookies with crushed candy cane.