peppermint mocha cookies
These soft cookies pack a powerful punch! Featuring 3 types of chocolate and 2 types of peppermint, the espresso surprise is an indulgent (but oh-so-lovely) bonus. Recipe adapted from Sally’s Baking Addiction.
Yields about 25 cookies.
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1 cup all-purpose flour
1/2 cup + 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 tablespoon instant coffee granules (do not use ground coffee)
1/8 teaspoon salt
1 cup mini or regular size semi-sweet chocolate chips
8 ounces white chocolate, coarsely chopped
3 large candy canes, crushed
DirectionsCream the butter, granulated sugar, and brown sugar together in a mixer. Beat on high until fluffy. Add the egg, vanilla extract, and peppermint extract, and then beat on high speed, scraping down the sides of the bowl as needed.
Combine flour, baking soda, cocoa powder, instant coffee granules, and salt in a separate large bowl and mix well. Using low speed, slowly incorporate the dry ingredients to the wet. Once the two have been well-combined, mix in the chocolate chips. The dough should be sticky and thick. Cover the cookie dough and refrigerate for at least 3 hours, although overnight is best.
Take the dough out of the fridge and let it sit at room temperature for about 30 minutes, until it has softened.
Preheat the oven to 350°F. Line your baking sheets with parchment paper and begin to roll your dough into small balls, about 1” to 1-1/2” in diameter. Place them on the baking sheets about 3 inches apart.
Bake for 8 minutes. The cookies will be puffed up and have a soft consistency when you pull them out of the oven. Let them cool and solidify on the baking sheet for about 5 minutes, before transferring them to a cooling rack.
Once the cookies have cooled completely, get the chocolate dip ready. Break the white chocolate up into pieces and melt in a double boiler or in the microwave. If you are using the microwave, heat the chocolate up for 15 seconds at a time, taking care to stir after each period, until completely melted.
Dip each cookie halfway into the white chocolate and set aside on a parchment paper-lined baking sheet. Sprinkle the candy cane pieces over the chocolate. Once the cookies have been decorated, transfer them to the fridge until the chocolate has set. Then enjoy!