7 days till CHRISTMAS, y’all!
Anyone else feel like they have an absurd amount of baking, Christmas movie watching, parties, and traditions they have to pack into this next week?!? Christmas is seriously my favorite season! Not only do you get to celebrate the Lord’s birth and the gift of his life and love, you also get to spend time with family celebrating, indulging, laughing, singing, and just enjoying being in each other’s company.
I am incredibly thankful this year for the blessings and provisions that 2016 brought with it. God alone sustained me during my August move to Knoxville. He provided incredible roommates, encouraging new friends, and joy that rose above my circumstances.
But this year was extra special because I got to celebrate the Christmas season with my holly jolly new roommates who love caroling, baking, and decking the halls just as much as me. We decided to throw a little Christmas cookie exchange after finals this quarter to celebrate surviving and also to highlight the baking talents of so many of my friends. Seriously y’all, macaroons, buckeyes, and chai cookies were just a few of the scrumptious goodies represented.
I landed on making Peppermint Mocha Chocolate Chip cookies using the Sally’s Baking Addiction recipe. Crispy on the outside, chewy chocolate on the inside. Bursting with peppermint sweetness and rich coffee flavors. These cookies may very well become a part of my annual Christmas baking menu. Sugar cookies and gingersnaps are always a must, but these bad boys will bring new life to your holidazed baking repertoire. So here it is in all it’s glory! I can take no credit for the fabulousness of this recipe but I will say that Sally is an absolute angel for creating this heavenly concoction.
Also, I doubled this recipe, because…
You can never have too many cookies and
It’s always better to have too many than too few
When I doubled the batch, it yielded about 34 cookies using a cookie scooper. Enjoy!
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 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 (spoon & leveled)
- 1/2 cup + 2 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp espresso powder or 1 Tbsp instant coffee granules
- 1/8 tsp salt
- 1 cup mini or regular size semi-sweet chocolate chips
- 8 ounces white chocolate, coarsely chopped or white chocolate candy melts
- 3 large candy canes, crushed
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.
- 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. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is MANDATORY for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.
- Bake the cookies for 8-9 minutes. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
- Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet or artfully drizzle the melted white chocolate over the cooled cookies. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!