Today it is my pleasure to feature a fabulous lady, Heather Gilbert (she obviously draws her awesomeness from her name.) Heather and I are friends from our days at Otterbein and she writes over at bakingbreak. Earlier this season she told me about her new Peppermint Mocha cookies she was planning to try and of course I wanted to hear all about them! I must say, they look incredible. I can’t way to give them a try. Thanks so much for sharing your joy, Heather!
I love Peppermint Mocha season. Just seeing those red cups makes me feel all festive. I agree with Heather, this season is all about joy and few things give me as much joy as baking for friends and family. Who doesn’t feel more joyful with Christmas cookies?
So, ‘tis the season for sharing sweets with those you care you about. Just this week I had my first red cup of the season and I’m happy to say, I think I was able to make a cookie that matches the magic of the Peppermint Mocha. You’ll be the talk of the cookie exchange with these and I hope this recipe helps you spread a little bit of joy to you and yours.
2 sticks butter, softened
1 1/3 cup sugar
1 tsp vanilla
1 tbsp instant espresso
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
2 cups flour
1 cup dark chocolate chips (I used Ghiradelli 60% cacao chips)
1 cup Peppermint Crunch Andes Mints Baking Chips (I found these at World Market)
Preheat oven to 350.
Cream butter and sugar together, then add eggs one at a time, beating well after each addition. Add vanilla.
In a large bowl, whisk together the cocoa, flour, espresso, baking powder and salt.
Add dry ingredients to wet gradually and fold in the chocolate chips and Andes Mints.
Drop tablespoons of dough onto parchment paper lined sheet trays and bake for 12 minutes. Enjoy!