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@carmeninthegarden Peppermint Mocha Cookies ☕️🍫 Not too sweet, each cookie packs an espresso punch, perfectly complemented by the gentle sweetness of peppermint white chocolate dip. The bite size cookies have a slightly flaky exterior, while keeping the inside deliciously gooey. Perfect for your holiday spread or as a charming addition to your cookie box. #recipe #cookies #christmas #baking ♬ Twinkling Lights (Reimagined) – Auni
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Peppermint Mocha Cookies
Ingredients
For the Cookies:
· 1 cup all-purpose flour
· 1/2 cup unsweetened cocoa powder
· 1 tablespoon espresso powder
· 1/2 teaspoon baking powder
· 1/4 teaspoon salt
· 1/2 cup unsalted butter, melted
· 1 cup granulated sugar
· 1 large egg
· 1 teaspoon vanilla extract
For the Peppermint Dip:
· 1 cup white chocolate chips
· 1/2 teaspoon peppermint extract
· Crushed candy canes for sprinkling
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, combine the flour, cocoa powder, espresso powder, baking powder, and salt.
3. In a mixer with a whisk attachment, whisk together the melted butter and sugar until well combined. Beat in the egg and vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Roll teaspoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10 minutes. Take a spoon and lightly flatten the cookies. Bake for another 2 minutes.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Melt the white chocolate chips with peppermint extract in a microwave-safe bowl or over a double boiler, stirring until smooth.
9. Dip half of each cooled cookie into the peppermint white chocolate.
10. Immediately sprinkle the dipped half with crushed candy canes.
11. Let the chocolate set and enjoy!