Monday, December 15, 2014

Peppermint Mocha Cookies



Fellow peppermint mocha lovers: this is the cookie for us!! I don't know about you, but personally the peppermint mocha is my favorite drink that Starbucks has all year (I know people go nuts over the pumpkin spice latte, but I hold out for the red cup...). This year, I decided I needed to make a cookie out of it. These turned out so well- definitely approved by all the taste testers in my house.







The cookie part of these has a nice texture, a bit crunchy around the edges and chewy in the center, with cocoa as well as dark chocolate melted in the dough, plus espresso and peppermint extract. Since you sometimes need to go a little overboard at Christmas, I topped them with more chocolate and crushed candy canes. You definitely get all the flavors of the drink in every bite of these.






Peppermint Mocha Cookies

Makes about 30 cookies
1/2 cup dark chocolate chips
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
Pinch of salt
1 stick unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 tablespoon + 2 teaspoons instant espresso powder
6 ounces semi-sweet chocolate chips
2 tablespoons brewed coffee, cooled
6 candy canes, crushed


1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

2. Melt the dark chocolate chips in heatproof bowl over a double boiler (or in the microwave). Set aside to cool.

3. In a bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

4. In the bowl of an electric mixer, cream together the butter and sugar until pale and fluffy. Beat in eggs one at a time. Stir 1 tablespoon of the espresso powder into the melted chocolate; beat chocolate into dough. Reduce speed to low and add the flour mixture in three additions.

5. Drop tablespoons of dough onto cookie sheets. Bake, rotating sheets halfway through, for 14 to 16 minutes, until edges are crispy. Cool completely on wire rack.

6. Combine the semi-sweet chocolate chips and coffee in a heatproof bowl. Melt over double boiler (or in microwave), then stir in the remaining 2 teaspoons of espresso powder. While chocolate is still hot, drizzle with a spoon over the cookies. {You may have to warm the chocolate a bit if it starts to cool too much before you're done drizzling.} Top with crushed candy canes and let set completely before storing.








I'm not sure there will be any of these left for Santa so I'd better get baking; I have a few more types of cookies I'm planning to try this year! 



1 comment:

  1. Yum! I will definitely be trying this before the holidays end! I love adding coffee for a richer flavor. Thank you for the recipe!!

    ReplyDelete