Mocha Mint Cookies

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:

• Natural Peanut Butter Choc Chip Cookies
• Crunchy Choc Chunk Cookies
• Christmas White Choc NY Cookies

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.

Mocha Mint Cookies

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• Total Time: 32 minutes
• Yield: 50 Pcs of Cookies 1x

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Description

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. 

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Ingredients

Units USM Scale 1x2x3x

• 230g plain flour + 50g superfine wholegrain flour
• 1 tsp baking soda
• 1 and 1/2 tsp cornstarch
• 1/2 tsp salt
• 1 and 1/2 tsp unsweetened cocoa powder
• 1 tbsp instant coffee
• 170g unsalted butter, melted
• 150g light brown sugar
• 100g caster sugar
• 1 large egg + 1 egg yolk, room temperature
• 1 and 1/2 tsp vanilla extract
• 1 and 1/4 cup chocolate chips and/or chopped mint chocolate (reserve about 1/4 cup for topping)

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Instructions

1. Whisk both flour, baking soda, cornstarch, salt, cocoa powder together in a large bowl. Set aside.
2. In another bowl, whisk the melted butter, instant coffee, brown sugar and white sugar together until no lumps of brown sugar remain.
3. Whisk egg and egg yolk into the wet mixture, followed by vanilla.
4. Make a well in the centre of the dry ingredients. Pour the wet ingredients in and mix well with a spatula. The cookie dough will be soft.
5. Fold in chocolate chips and/or chopped mint chocolate. Reserve about 1/4 cup of mint choc for topping.
6. Cover the dough with cling wrap. Chill for about 1 hour.
7. Remove dough from refrigerator. If the dough is very hard, allow it to slightly soften at room temperature for 5-10 minutes. Preheat the oven to 160C. Line baking trays with parchment paper. Set aside.
8. Measure cookie dough with a tablespoon. Roll the dough into balls of 1 tablespoon each (about 20-21g). You may need to use some pressure to compress the dough together if it is not sticking together well. Roll cookie dough balls to be taller (not flattened), to ensure cookies will not spread too thin.
9. Place cookie dough onto baking trays. Ensure you leave sufficient space between each cookie, as they will spread after bake.
10. Bake in preheated oven at 160C for 10-12 minutes. The cookies will look very soft and under-baked. For a crispier-edged cookie, bake for 12 minutes. The cookies will continue to bake on the tray when you remove them from the oven. Allow to cool on the tray for a few minutes before topping each cookie with reserved 1/4 cup of mint choc. Cool cookies completely.

Equipment

Tovolo Silicone Spatula

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Stainless Steel Mixing Bowl

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Vesta Whisk 28CM

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Notes

If you do not have superfine wholegrain flour, you can use total of 280g plain flour.

You can increase or decrease the amount of chocolate chips and/or mint chocolate according to preference.

Recipe adapted with thanks from Sally’s Baking Addiction

• Prep Time: 20 Mins
• Cook Time: 12 Mins
• Category: Cookie
• Method: Bake

Keywords: Mocha Mint Cookies

Editor’s Note: Post originally published in Jul 2014. Updated with new pictures, content and recipe.