I made these cookies because they sounded awesome on principle, and because back in December, the boy was finally okayed to have caffeine and sweets again, so this seemed like a nice way to combine the two. There’s an additional white chocolate dip with crushed candy canes for these, but these were ridiculously indulgent enough for now. I’ll try the dip another day.
Peppermint Mocha Cookies
Makes appx 20 cookies
- 1 stick (.5 c) butter, softened to room temperature
- .5 c sugar
- .5 c dark brown sugar
- 1 egg
- 1 t vanilla extract
- 1 t peppermint extract
- 1 c flour
- .5 c plus 2 T extra dark cocoa powder
- 1 t baking soda
- 1 package Starbucks Via Peppermint Mocha (or 1 T espresso powder if you have it)
- 1 c mini or semi sweet chocolate chips (I used a type that included mint chips because winter and it fit the cookies)
- (8 oz white chocolate, coarsely chopped)
- (3 candy canes, smashed)
In a large bowl, cream your butter with an electric mixer until smooth, and then add in your sugars and beat until light and fluffy. Then add your vanilla and peppermint extracts, and egg. In another bowl, whisk together the flour, cocoa powder, baking soda, Starbucks Via, and salt. Then, slowly mix the dry ingredients into the larger bowl, until you have a nice coherent dough. Then, add in the chocolate chips. The dough will be thick and sticky. Wrap the bowl with plastic wrap, and then chill it for three hours at minimum (up to 3 days, if you’re working real far ahead), to help the flavors develop and to make the dough easier to work with.
Once you’re ready to make your cookies, preheat the oven to 375, and bring your cookies to room temperature to make them easier to work with (takes about 20 minutes if you left them in 3 hours, any longer and it’s closer to 30). Take bits of the dough and roll them into small balls, and place them on your baking sheet. Bake for 9 minutes, and then remove and let cool.
(If you decide to do the dip and candy cane coating, take your chopped white chocolate and put it in the microwave, melting in 30 second increments. Once your cookies are cooled, take your cookies, dip half them in the white chocolate, and then sprinkle the smashed candy canes on top of them. Let them sit on parchment paper of some kind to set, and place into the fridge to assist this. Once the white chocolate is set, remove and enjoy!)