Friday, December 07, 2012

Peppermint Mocha Cookies-New & Improved Recipe

I used to love going to Starbucks this time of year and enjoying a Peppermint Mocha. Such a treat! This cookie was created to replicate that taste at home a few years ago. Now that the closest Starbucks is over two hours away, such treats just don't happen. Here's the next best thing. I've reworked this recipe this year to make it all hold together better. The shortbread base I used to use seemed to separate from the chocolate layer. So, here's the new and improved version:

Peppermint Mocha Cookies

2 sticks butter (1/2 lb)
1 cup granulated sugar
1 egg yolk
1 tsp vanilla
2 cups flour

Preheat oven to 350 degrees. Butter a 13x9 inch baking pan. Cream together butter and sugars on low speed. Add the egg yolk and vanilla. Beat well. Stir in the flour. Spread this mixture into the baking pan. Bake 25 minutes.


Melt and Mix:

1 package of chocolate chips, divided in half
1 tsp peppermint extract
4 tsp instant espresso powder

I use a double boiler so as to not scorch my chocolate when I am undoubtedly distracted.

Remove pan from oven.

Sprinkle top with half the chocolate chips. Return pan to the oven for 3 minutes. Using a knife or spatula spread the melted chocolate evenly across the surface of the pan. Mix and spread on the mocha peppermint melted chocolate. Sprinkle with about 1/2 cup crushed candy canes. Cool completely and cut into squares.

Warning: these pack a powerful caffeine punch.

1 comment:

Brenda@CoffeeTeaBooks said...

I need to try this!

I have to see my retinologist on Tuesday. There is just enough left on a Starbucks gift card to stop on the way home for a treat.

The weather here is just above freezing enough that we're having the ickiest days. I'm not sure this is better than snow but it WILL be easier to drive in.


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