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| © Provided by Kelly Stilwell |
From: Kelly Stilwell
These peppermint mocha cookies are heavenly. As soon as we start decorating, I want to start baking Christmas desserts!
Cook Time: 10 minutes
Chill time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 30 cookies
Read More: Sugar Cookie Dreidels
Ingredients
Cookies
- 8 oz semisweet chocolate chips
- ½ cup unsalted butter divided, 2 tablespoons/6 tablespoons, room temperature
- 1 tablespoon espresso powder
- 1 egg room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Chocolate Dip
- 1 bag Ghirardelli white chocolate wafers
- 1 bag peppermint candies
Instructions
To Make Cookies
- Add 1 cup chocolate chips and 2 tablespoons of butter to a glass bowl.
- Microwave in 20 second increments until melted. It will probably take 3 times to melt thoroughly. Stir until creamy.
- Add espresso powder to chocolate mixture and stir until combined. Set aside.
- Place the rest of the stick of butter in a large bowl. Mix on medium high using an electric hand mixer until creamy.
- Add granulated sugar and brown sugar to butter and mix continue to mix.
- Blend in egg, vanilla, and peppermint extract.
- Add in the chocolate mixture and blend well. Set aside.
- Mix together flour, baking powder, and salt.
- Using a wooden spoon, slowly stir flour mixture into wet ingredients.
- Cover bowl with plastic wrap and place in refrigerator for at least 2 hours. Overnight is best as these cookies tend to spread.
- Preheat oven to 350º.
- Line baking sheet with parchment paper or a baking mat.
- Scoop 1 tablespoon of dough per cookie and place on cookie sheet. Leave 2 inches between cookies.
- Bake at 350º degrees for 10 minutes. As oven temperatures vary, check at 8 minutes. The cookies will still be a little soft in the middle when done.
- Allow cookies to cool on cookie sheet for 5 minutes.
- Move cookies to wire rack to cool completely.
To Dip Cookies
- Line cookie sheets with wax paper.
- Put the peppermint candy into a zip lock bag using a rolling pin to crush into small pieces.
- Using a double boiler melt the white chocolate wafers. You can also use the microwave to melt chocolate in 20 second increments, stirring between melts.
- Dip half of each chocolate cookie into the melted white chocolate.
- Sprinkle each dipped cookie with crushed peppermint candy.
- Place the cookies on wax paper until they are completely dried and cooled.
Read More: Panettone Cookies Recipe
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