Peppermint Mocha Cookies
Ingredients
The cookie dough
-
½
cup
unsalted butter, softened to room temperature
-
½
cup
granulated sugar
-
½
cup
packed light or dark brown sugar
-
1
large
egg, at room temperature
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
peppermint extract
-
1
cup
all-purpose flour (spooned & leveled)
-
½ + 2
Tablespoons
unsweetened natural cocoa powder
-
1
teaspoon
baking soda
-
2
teaspoons
espresso powder or 1 Tablespoon instant coffee granules
-
⅛
teaspoon
salt
-
1
cup
mini or regular size semi-sweet chocolate chips
The toppings
-
8
ounces
white chocolate, coarsely chopped
-
3
large
candy canes, crushed
Instructions
- Cream the butter and sugars together until fluffy, then add the egg, vanilla, and peppermint extract.
- Mix the dry ingredients in a separate bowl and combine with the wet ingredients, then add chocolate chips.
- Chill the dough in the refrigerator for at least 3 hours.
- Scoop and roll the dough into balls and place them on baking sheets.
- Bake the cookies until the edges are set but the centers are soft.
- Cool the cookies, then melt the white chocolate.
- Dip each cookie halfway in white chocolate and sprinkle with crushed candy canes.
- Refrigerate the cookies to set the chocolate.
Nutrition Facts (estimated)
Servings
20-22 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
60mg
Cholesterol
20mg
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