Cookies

Peppermint Mocha Cookies

A combination of white chocolate, peppermint and double chocolate chip cookies. 'This is the best thing to happen to a Christmas cookie.' said our cousin after being our taste tester.

~Ingredients:

1/2 Cup Unsalted Butter, softened, room temperature.

1/2 Cup Granulated Sugar.

1/2 Cup Packed Brown Sugar.

1 Large Egg, room temperature.

1 Teaspoon Pure Vanilla Extract.

1 Teaspoon Peppermint Extract.

1 Cup All Purpose Flour.

1/2 Cup + 2 Tablespoons Unsweetened Natural Cocoa Powder.

1 Teaspoon Baking Soda.

2 Teaspoons Espresso Powder or 1 Tablespoon Instant Coffee Granules.

1/8 Teaspoon Salt.

1 Cup Mini or Regular Sized Semi Sweet Chocolate Chips.

8 Ounces White Chocolate, coarsely chopped.

3 Large Candy Canes, crushed.

~Directions:

Step 1: In a large bowl beat the butter for 1 minute on medium speed until completely smooth and creamy. 

Step 2: Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. 

Step 3: Beat in the egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.

Step 4: In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. 

Step 5: On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. 

Step 6: Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. 

Step 7: Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.*

Step 8: Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes - if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes.**

Step 9: Preheat oven to 350 degrees fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Step 10: Scoop and roll balls of dough, about 1 1/2 Tablespoons of dough each, into balls and place onto the baking sheets.

Step 11: Bake the cookies for 8 - 9 minutes. 

Step 12: The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Step 13: Melt the chopped white chocolate. 

Step 14: Place the white chocolate in a medium heat-proof bowl. 

Step 15: Melt in 15 second increments, stirring after each increment until completely melted and smooth.

Step 16: Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. 

Step 17: Sprinkle crushed candy canes on top of the chocolate. 

Step 18: Repeat with the rest of the cooled cookies. 

Step 19: Place the baking sheet into the refrigerator to help the chocolate set. 

Step 20: Once the chocolate is set, enjoy eating and serving!

 ~Recipe Notes:

*We always chill our cookie dough overnight. 

**This process makes the cookie dough easier to scoop and roll.

1) Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies (without the white chocolate and the candy cane) freeze well - up to three months.

2) Decorate after they thaw out. Cookie dough balls freeze well too - up to three months. 

3) Bake frozen cookie dough balls for about 10 minutes. No need to thaw them.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)