You know it’s Christmas time when you indulge in Dark Chocolate Peppermint Mocha Cookies. Take a simple chocolate cookie and make it festive by dipping it in white chocolate and topping it with peppermint sprinkles. So easy and SO delicious!
Peppermint chocolate is the epitome of Christmas treats. The flavor of candy canes with the decadent chocolate is oh-em-gee amazing. Then you add the white chocolate WITH the peppermint sprinkles and the chocolate cookie —->> PURE heaven.
You MUST try this recipe.
Do you remember my Dark Chocolate Peanut Butter Skillet Cookie? Well, I took THAT recipe and adjusted it. I removed the peanut butter completely, reduced the sugar and replaced some of the white sugar with brown sugar, added more vanilla (because why not?) and added some brewed coffee.
When you add coffee to chocolate, you get MOCHA!
All of this goodness is then taken up a notch when you dip the already amazing cookie into some white chocolate, and shake some peppermint sprinkles over top.
I’m pretty sure that Santa will love our cookie tray this year.
- Soft and Chewy Gingersnap Cookies
- M&M Monster Cookies
- Best Chewy Sugar Cookies
- Chocolate Monster Cookie Balls
- Dark Chocolate Chunk Cookies
- Dark Chocolate Peppermint Mocha Cookies
- Easy Cut Out Sugar Cookies – recipe coming
- and maybe some Candied Nuts
What will YOU be putting on Santa’s cookie tray this year?
Make these cookies next: No Bake Peanut Butter Balls
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Take a simple chocolate cookie and make it festive by dipping it in white chocolate and topping it with peppermint sprinkles!
- 1 1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter - softened to room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs - at room temp
- 1 Tablespoon vanilla
- 1/4 cup strong coffee - cooled
- 1 cup dark chocolate chips
- 10 oz. white chocolate melting wafers - I use Ghirardelli
- peppermint crunch sprinkles - I use Wilton
In a medium bowl, combine dry ingredients - the flour, baking cocoa, baking soda, and salt. Set aside.
In a large standing mixer, cream together the softened butter and sugars. Add the eggs, vanilla and (cooled coffee) - and mix well.
Add the dry ingredients to the mixer, and mix to just combined. Don't over-stir.
Gently add dark chocolate chips to mixer and combine. Refrigerate dough for at least two hours prior to baking. (This allows for the dough to set up and will prevent the cookies from over-spreading.)
Preheat oven to 350 degrees. Roll dough into small one inch balls, and arrange them on prepared baking sheets (with parchment paper).
Bake for 10-11 minutes. Remove to cooling racks.
When cookies are cool, melt the white chocolate in the microwave, using 50% power until creamy.
Dip the cookies in the white chocolate, coating half of each one. Lay on baking sheets prepared with parchment paper, and sprinkle with peppermint crunch sprinkles as you go. If you wait too long to add the sprinkles, it won't stick!
Let cookies set up before placing in airtight container/freezer bags. Setting the baking sheets in the refrigerator will speed up this process.
These cookies freeze well up to two months. Store in freezer bags for best results.