Dark Chocolate Peppermint Cookies

1. Mix flour, cocoa powder, baking soda, salt, and coffee crystals in a medium bowl using a wire whisk. Set aside.
2. Using the paddle attachment on a stand mixer, cream the butter and sugar.
3. Add eggs and vanilla extract to the butter and sugar mixture.
4. Add flour mixture to the butter, sugar, eggs, and vanilla mixture and mix until combined. Be sure to use a rubber spatula to clean off the sides of the bowl as it mixes.
5. Remove the bowl from the stand mixer and stir in the M&Ms and bittersweet chocolate chips.
6. Chill dough for around 30 minutes or so.
7. Preheat oven to 350ºF and line 2 baking sheets with parchment paper. You will have about 12 cookies in each sheet.
8. Remove the dough from the fridge and, using heaping tablespoonfuls, roll the dough into balls. Some of the chips might drop to the bottom of the bowl and that’s okay! You will want to use those babies later to push into the balls. You can either add the extras into the center of the dough or wait till all the balls are formed and then add them to the tops.
9. Bake for 12-15 minutes or until done.
10. Cool on cooling racks and eat.

Recipe adapted from Bakerella’s Chocolate Peppermint Cookies.