Mocha Peppermint Holiday Cookies

These festive cookies are a must for cookie swaps, parties or for keeping all to yourself!

Processed with VSCO with a6 preset

WHAT YOU NEED:

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp peppermint extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 tbsp unsweetened natural cocoa powder
  • 1 tsp baking soda
  • 2 tsp espresso powder or 1 tbsp instant coffee granules
  • 1/8 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 8 oz. chopped white chocolate
  • 3 large candy canes, crushed

2

Processed with VSCO with a6 preset

DIRECTIONS:

  1. Beat butter for 1 minute on medium speed until it’s creamy and smooth.
  2. Add both types of sugar and continue to beat on a medium speed until the mixture is light and fluffy.
  3. Turn up to high speed, and mix in egg, vanilla and peppermint extract.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, espresso powder and salt.
  5. Add flour mixture to wet ingredients and mix at a slow speed until completely combined.
  6. Continue to beat on high and add in the chocolate chips.
  7. Chill for at least three hours or overnight.
  8. Remove cookie dough and bring to room temperature.
  9. Preheat oven to 350°F and line a baking sheet with parchment paper.
  10. Roll dough into small balls and place onto lined baking sheets.
  11. Bake cookies for 8-9 minutes and allow to cool for an additional 5 minutes on the sheet.
  12. Melt white chocolate (make sure you don’t burn it!)
  13. Dip each cookie halfway into the melted chocolate and place on wax paper.
  14. Before the chocolate hardens, sprinkle crushed candy canes onto each cookie.
  15. Place in the refrigerator to help chocolate set completely.
  16. Enjoy!

Processed with VSCO with a6 preset

What’s your favorite Christmas cookie? Comment below & tell us!

Tags: , , , , , , , , , , , ,