Chewy Peppermint Mocha Cookies

During the first two weeks of December, my brain checks out and I go on an "auto-pilot" mode. Two weeks filled with events to cater, my four children's concerts/recitals to attend, class parties, gifts to buy and give, food to cook for my family and my church family.....and oh yeah, I heard there is a thing called Christmas decorating. *CRINGE* I did manage to fish out the Christmas wreath from the attic; still working on the Christmas tree, though....

Now things are slowing down a bit and I can see a small glimmer of light at the end of the tunnel, I can think about these incredibly delicious Chewy Peppermint Mocha Cookies from Eat, Live, and Run, which I made a few weeks ago for our Wednesday Noon Service lunch crowd.  Super easy and super yummy!  


I couldn't resist but to grab several of these Hershey's Kisses Candy Cane at the grocery store.  Aren't they just perfect for Christmas?


In IPC kitchen, we use a large mixing bowl and a hand mixer when making cookies instead of a commercial standing mixer.  We found that it is easier and quicker to mix the baking ingredients this way .  Here, we are mixing the "wet ingredients" together: butter, sugar, eggs, and mint extract.  


Then we measure and sift the "dry ingredients" using a small, hand held strainer.  Make sure the strainer has large mesh opening.


Since we multiplied the cookie recipe by 7, we use gloved hands (open fingers) and gently mix and fold wet and dry ingredients.  This prevents from over mixing the dough, which will cause the cookies to get really tough. Fold until whites of flour is just about gone.  


After baking the cookies for 10 minutes, we quickly pressed the Kisses into the middle, then baked 2 minutes more.


Chewy, minty, and fudgy!  Yep, and I must agree with Adam, Jenna's fiance, whole-heartedly.  These are THE best, fudgiest cookies ever!  Thank you Jenna for another incredibly delicious recipe; this was a huge hit at the church.

Click Here for this recipe!