The name says it all!
Tis the season for the much awaited peppermint mocha! (Do I hear cheering?) Now instead of just drinking your peppermint mocha you can eat it too! These triple chocolate peppermint mocha cookies have a brownie like texture, slightly chewing, with a rich chocolaty center. I have to confess that I did eat 4 of them before I ever dipped them in the white chocolate. They are so good and addictive. These cookies are must add to your Christmas cookie line up.
So what makes these cookies so darn good? Well… everything! There is a great combination of flavors and one does not overpower the other. The dough does need to chill for at least 3 hours. It sounds long but it’s so worth it. Do not skip this step. The flavors really come together during this time and helps with the texture.
Roll the dough into balls and place on your cookie sheet and bake. When it’s time to take them out the centers may look like they are not done, take them out and let them cool for 5 minutes before transferring them to a cooling rack. You do not want to over bake them. Once they have cooled you are ready to dip them in the white chocolate (if you have any left, LOL).
***If you want a cookie that is a bit flatter, halfway through baking you can press them down a bit.***
Variations on the White Chocolate
After I made these I was thinking about what else I could dip the cookies in. Here are some other suggestions that I think would be delicious (next time I will try one of these):
- milk chocolate sprinkled with crushed peppermint
- dark chocolate sprinkled with crushed peppermint
- dark chocolate mixed with espresso powder
- white chocolate mixed with espresso powder
Wrap yourself up in warm snuggly blanket and curl up with a good book or movie, a plate of these cookies, and some hot coffee. Enjoy!
Triple Chocolate Peppermint Mocha Cookies
The cookie dough must chill for at least 3 hrs. Do not skip this step.
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 egg
- 1/4 tsp vanilla extract
- 3/4 tsp peppermint extract
- 1/2 cup + 2 Tbsp all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 1/4 tsp espresso powder
- pinch of salt
- 1/2 cup semi sweet chocolate chips
- 4 oz white chocolate
- 2 candy canes, crushed
In a large bowl using a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium to medium high speed until fluffy, 1-2 minutes. Beat in egg, vanilla and peppermint extracts.
In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Add in the chocolate chips. The cookie dough will be a little sticky. Cover dough with plastic wrap and chill for at least 3 hours. Do not skip the chilling, it is an essential step.
Preheat oven to 350° F. Remove cookie dough from the refrigerator. Using a tablespoon scoop out the dough and roll into balls. Place on a cookie sheet that is lined with parchment paper or a silicone mat. If dough is to hard let sit for 15 minutes to make it easier.
Bake the cookies for 8-9 minutes. The baked cookies will look soft in the centers when you remove them from the oven. Do not over bake. Cool for 5 minutes on cookie sheet and then transfer to a cooling rack.
Melt the chopped white chocolate in a double boiler or use the microwave. For the microwave, place the white chocolate in a heat-proof bowl. Melt in 20 second increments, stirring after each increment until melted and smooth. Dip each cookie halfway into the white chocolate and place onto a parchment or silicone mat-lined baking sheet. Sprinkle the crushed candy canes on top of the chocolate. To help set the chocolate place the baking sheet into the refrigerator.
Did you use any of the variations for the white chocolate? Let me know how they turned out and if you liked them?