Enjoy these strawberry jam sandwich cookies chilled, straight from the fridge! A kids' favourite and…
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If you’re looking for an easy and quick cookie recipe, here’s it! These are soft mocha mint cookies, especially delicious in this holiday season. You can expect a sweet cookie with subtle coffee flavor, filled with chocolatey goodness.
This year’s December came so quickly!
Whenever it’s December, I’ll think of many “Christmas” flavors to bake, such as chocolate, marshmallow, cinnamon, mint. It seems to be the perfect month, after an entire year of hard work, to indulge slightly in your favorite desserts and beverages!
How Do These Mocha Mint Cookies Taste Like?
I love these cookies! If you’re a coffee and mint lover like me, you’ll love these cookies too!
The cookie base is slightly flavored with instant coffee, mixed with chocolate chips and Lindt mint chocolate, so you get a hint of coffee and chocolate flavors. I then top each cookie with chopped Andes mint chocolate to give the cookies some mint color and extra boost of mint.
I like that the coffee flavor is not overly strong here, so it doesn’t fight with the mint flavor. I also enjoy having these cookies with a cup of black coffee!
What Ingredients Do I Need to Make These Cookies?
- Plain Flour, Superfine Wholegrain Flour & Cornstarch: I am using a mixture of plain flour and superfine wholegrain flour. Be sure to use fine wholegrain flour so that it will not affect the texture of the cookie. Otherwise, it is perfectly fine to use just plain flour too.
- Baking Soda
- Salt: Don’t skip the salt, as it adds flavor to the cookie, as well as balances the sweet taste.
- Unsweetened Cocoa Powder: For baking, use unsweetened cocoa powder; not the cocoa mix for drinking.
- Instant Coffee: Don’t use 2-in-1 or 3-in-1. I am using Nescafe Gold freeze dried instant coffee. There should not be additional ingredients such as sugar or creamer in the coffee.
- Unsalted Butter: We will be using melted butter for this recipe. If you want a more buttery cookie, you can use Elle & Vire‘s butter!
- Brown Sugar & Caster Sugar: I am using light brown sugar here. The ratio of the brown sugar is slightly more than the caster sugar, to make soft, delicious cookies!
- Eggs: Both whole egg and egg yolk will be needed. The extra egg yolk adds richness and softness to the cookie, so don’t skip it!
- Vanilla Extract
- Chocolate: I mixed in a mixture of semi-sweet chocolate chips and Lindt mint chocolate into the dough. You can also use Andes mint chocolate instead of Lindt if you like.
>> MORE COOKIES RECIPES:
Is It Really Easy to Make These Mocha Mint Cookies?
Absolutely! Since we’re using melted butter, you do not need to spend time to cream the butter with handheld mixer.
We will just need to prepare the melted butter in advance. You can melt it either in the microwave or over bain marie. Let it cool while you prepare the other ingredients.
Whisk all dry ingredients together in a bowl, and all of the wet ingredients in another. Then, simply combine the wet ingredients together with the dry ingredients. As you mix the dough, fold in chocolate chips and/or mint chocolate. Reserve some mint chocolate for the topping, so that the cookies will look nicer.
Be sure to roll the cookie dough slightly “taller”. Do not press on the dough to flatten it.
We will then be baking these cookies for about 10-12 mins. The cookies will be soft when they are baked, so leave them to cool completely and they will form the slightly crisp edges with soft centres!
How Can I Store The Cookies?
In our humid weather, you can probably store the cookies in airtight container for up to 3 days. If you would like to bake a smaller batch of cookies, you can simple bake the amount that you prefer, and freeze the rest of the cookie dough. When freezing, divide the cookie dough into smaller portions as well.
Keep the frozen cookie dough in freezer for up to 2 months. To thaw, simply bring cookie dough to refrigerator and thaw overnight.
Editor’s Note: Post originally published in Jul 2014. Updated with new pictures, content and recipe.