Peppermint Mocha Cookies
Tastes like the holidays!
Servings - 36 cookies
Ingredients
- 1 cup butter, softened to room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 tsp peppermint extract
- 2 cups all-purpose flour
- 1 1/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 2 Tbsp instant coffee granules
- 1/2 tsp teaspoon salt
- 2 cups mini or regular size semi-sweet chocolate chips
- 16 oz white chocolate squares or white melting chocolate
- 4 large candy canes, crushed
Instructions
- In stand mixer or using hand mixer, beat the butter until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on until fluffy. Beat in eggs, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. Mix the flour combo into the wet ingredients 1 cup at a time, until dough forms. It will be thick. Stir in the chocolate chip. Cover dough tightly with plastic wrap and chill for at least 3 hours*, or ideally overnight.
- Once ready to bake, pull out the dough and let sit for about 20 minutes, to make it easier to scoop.
- Preheat oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop and roll balls of dough, about 1 1/2 Tablespoons of dough each, into balls and place on the baking sheets.
- Bake the cookies for 9 to 11 minutes. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.**
- Transfer cooled cookies to parchment paper or
- Chop or shave the white chocolate squares. If using melting chocolate/wafers, don't cut or shave them.
- In a double boiler, add the while chocolate pieces and melt. Drizzle the melted white chocolate over the thop.
- Sprinkle the crushed candy cans on top. Let cool and chocolate will harden.
- Store in airtight container or baggie.
- Enjoy!