Imagine chocolate, peppermint, and a hint of espresso wrapped up in a single cookie covered in dreamy white chocolate. Thats what these cookies are: a peppermint mocha disguised as a cookie.
Not only do these cookies taste good, they also look absolutely stunning.
Adapted from Sally's Baking Addiction.
Ingredients
Yields 30 cookies
1 c all-purpose flour
1/2 c + 2 T unsweetened cocoa powder, sifted
1 t baking soda
2 t espresso powder
1/8 t salt
1/2 c butter, softened
1/2 c white sugar
1/3 c brown sugar
8 mini candy canes, powdered (sub 1/6 c brown sugar + 1 t peppermint extract)
1 egg, room temperature
1 t vanilla extract
1 c semi-sweet chocolate chips
1/2 c white chocolate chips
1 t coconut oil
10 mini candy canes, coarsely chopped
Directions
Soften butter. I leave mine out for several hours before I start baking under a window. Softened butter is the key to a good cookie, so don't try to take a shortcut here!
Mix together flour, cocoa powder, baking soda, espresso powder, and salt.
Grind candy canes. I use a mortar and pestle, but a food processor should also work. Make them as fine as possible.
In a separate bowl, beat butter, white sugar, brown sugar, and powdered candy canes until light and fluffy. Beat in egg and vanilla extract until well mixed and smooth.
Stir in half the dry mixture and beat together. Switch mixer attachment to corkscrew, add the remaining dry mixture, and beat together until well mixed and smooth.
Fold in semi-sweet chocolate chips.
Let dough rest at room temperature for at least an hour and chill for at least an hour or overnight.
Preheat oven to 350˚F (375˚F on my oven). Line baking sheets with parchment paper.
Scoop 1 T of dough and roll into a ball. Place dough balls on parchment paper 2 inches apart.
Bake for 10-12 minutes. The cookies will look extremely soft in the center, but will harden as they cool.
Cool on baking sheet until they can be moved to a cooling rack.
Decorate. Melt white chocolate chips and coconut oil in the microwave in 15-second intervals. Mix in between each interval to help the chocolate melt. Do not heat for too long or the chocolate will burn and separate. If the chocolate is thick, add more coconut oil.
Crush candy canes coarsely.
Fill a piping bag with melted white chocolate. Cut the end so there is a small opening. Drizzle melted chocolate over the cookies. Immediately top with crushed candy canes. The white chocolate dries very quickly, so top with candy canes after drizzling no more than three cookies.
Allow white chocolate to harden before eating.
Commentaires