RECIPE AND PHOTO SUBMITTED BY Susan McElroy
Here is the recipe for the Chewy Peppermint Mocha cookies:
Makes 20 cookies
2 sticks softened butter
1 1/3 Cup Sugar
1 Teas. Peppermint extract
2 Eggs
1 Tab. Instant Coffee
1/2 Cup Cocoa Powder
1 Teas. Baking Powder
1/2 Teas. salt
2 1/4 Cup Flour
1 1/2 Cup Semi sweet chocolate chips
1 1/2 Cup White chocolate chips
1 Peppermint candy cane (or 2 squares peppermint bark crushed)
Preheat oven 350 degrees
Cream butter and sugar together, beat till fluffy. Add eggs, one at a time, beat well. Add peppermint extract.
In separate bowl mix together cocoa, flour, coffee, baking soda and salt. Add to wet ingredients, add chocolate chips and mix well.
Drop by tablespoon onto lightly greased cookie sheet. Bake 10-12 minutes. Do not over bake. While cookies are cooling, place white chocolate in microwaveable bowl (I use a glass bowl) and melt. Mix well. Place into plastic zip lock bag and clip bottom corner. Drizzle over cookies. Sprinkle crushed peppermint over white chocolate. I used 2 crushed peppermint bark squares sprinkled over mine. Either works. Refrigerate for one hour. Enjoy!
Makes 20 cookies
2 sticks softened butter
1 1/3 Cup Sugar
1 Teas. Peppermint extract
2 Eggs
1 Tab. Instant Coffee
1/2 Cup Cocoa Powder
1 Teas. Baking Powder
1/2 Teas. salt
2 1/4 Cup Flour
1 1/2 Cup Semi sweet chocolate chips
1 1/2 Cup White chocolate chips
1 Peppermint candy cane (or 2 squares peppermint bark crushed)
Preheat oven 350 degrees
Cream butter and sugar together, beat till fluffy. Add eggs, one at a time, beat well. Add peppermint extract.
In separate bowl mix together cocoa, flour, coffee, baking soda and salt. Add to wet ingredients, add chocolate chips and mix well.
Drop by tablespoon onto lightly greased cookie sheet. Bake 10-12 minutes. Do not over bake. While cookies are cooling, place white chocolate in microwaveable bowl (I use a glass bowl) and melt. Mix well. Place into plastic zip lock bag and clip bottom corner. Drizzle over cookies. Sprinkle crushed peppermint over white chocolate. I used 2 crushed peppermint bark squares sprinkled over mine. Either works. Refrigerate for one hour. Enjoy!
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