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!)


This is a new recipe that I tried out on a whim, but honestly, you can’t really go wrong with red velvet in cookie form, much less with a white chocolate accompaniment.  These are going with me to C2E2, so we’ll see how much of a success they are.  Gut’s saying they will be, though, especially with the little nibble that I took.

I made some pretty significant changes to the original recipe, in that I pretty much added flour and butter back in for corn starch and shortening, respectively. If you would like the original recipe with those, please consult the link below. These are rich, and heavy, and not for the light of heart.

Red Velvet White Chocolate Chip Cookies
Makes appx 30 cookies


  • 2.25 c + 3 t flour
  • 2.5 T cocoa powder (I went with Heshey’s Special Dark cocoa powder)
  • .75 t baking soda
  • .5 t salt
  • 13 T butter, at room temperature (aka a stick and 5 T)
  • 1.5 c white sugar
  • 1 large egg
  • 1 egg yolk
  • 1 t white vinegar
  • 1.5 t vanilla extract (I used closer to 2 t)
  • 1 T red food coloring
  • 1.33 c white chocolate chips (I used the rest of the bag leftover form making Irish Whites last night)

Preheat your oven to 375 (mine was on 350 due to it running hot), and mix together your flour, cocoa powder, baking soda, and salt in a separate, medium bowl, and set aside for now (see pic 1). 

Cream together your butter and sugar with an electric mixer until fluffy, and then add your egg, and egg yolk, mixing until you have a smooth, coherent dough. Then add your white vinegar, vanilla, and red food coloring, and mix until you have a uniform red dough (see pic 2 for example). Slowly add your dry ingredients, ideally a cup at a time, mixing until you have a combined, solid dough, similar to pic 3. Then, pour in your white chocolate chips and mix them into the dough.  

Take chunks of dough and roll them into balls, placing them on a baking sheet.  Do not flatten them; the baking process will do that to it.  Give it enough room to spread – the spacing pictured in pic 4 is ideal.

Put the cookies in the oven for ten minutes, until the cookies flatten (see pic 5).  There may be some cracking on the surface of the cookies – don’t worry about that!  It gives the cookies character.

Cool for about five minutes before removing to a rack to further cool, and then enjoy the rich red velvety goodness!

In terms of my cookie recipes, these are the holies of holies. Four kinds of chocolate, not counting the dark cocoa powder, which makes five. Incredibly rich, absolutely chocolately, and a great way to cap off a long day.

Quintuple Chocolate Cookies (aka Chocolategasm cookies)
Makes 22 cookies


  • 2 sticks butter (1 c)
  • 1.75 c white sugar
  • 2 eggs
  • 1.5 t vanilla
  • .75 c extra dark cocoa pwoder
  • pinch cinnamon 
  • pinch salt
  • 2.5 c flour
  • 2.5 t baking powder
  • 1 bag Rolos
  • 3 bars Ghiradelli baking chocolate (white choc, bittersweet choc, and semi-sweet chocolate))

Take your baking chocolate bars and chop them into small pieces, throwing it in a bag and into the freezer for one hour minimum. 

Then, cream together your butter and sugar, and add the vanilla and eggs, followed by the dry ingredients (baking powder, cocoa powder, flour, spices), mixing until you have a coherent dough. Then, slowly fold in your chocolate bits and Rolos.

Preheat your oven to 375, and roll your dough into small balls.  Cook for approximately 15 minutes, and enjoy the quintuple chocolate goodness!

They are a bit sticky, so be sure to watch that as you’re rolling out the dough and baking them, as the dough can stick and get a bit melty. But man, these are all kinds of worth it.