The Pioneer Woman Tasty Kitchen
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White Chocolate Peppermint Mocha Cookies

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Level: Easy

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Description

A sweet chocolate espresso cookie filled with white chocolate chips, sprinkled with candy cane pieces and drizzled with white chocolate. A perfect replica of a White Chocolate Peppermint Mocha Latte.

Ingredients

  • ¾ cups Whole Wheat Pastry Flour
  • ¼ cups Unsweetened Cocoa Powder
  • 1-½ teaspoon Espresso Powder
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 8 Tablespoons Butter, Unsalted
  • ½ cups Light Brown Sugar
  • ¼ cups Egg Substitute Or Substitute 1 Large Egg For The 1/4 Cup Of Egg Substitute
  • 1 teaspoon Vanilla Extract
  • ½ cups White Chocolate Chips
  • 1 whole Candy Cane, Broken Into Pieces
  • ¼ cups White Chocolate Chips, Melted

Preparation

Preheat oven to 375°F.

Generously spray a 24-count mini muffin tin with nonstick cooking spray or line with paper muffin cups (spray the paper cups if you go that route).

In a small bowl, mix flour, cocoa powder, espresso powder, baking powder and salt; stir with a fork to combine. Set aside.

Melt butter in a medium saucepan over low heat. Remove from heat and stir in brown sugar. Let it cool slightly, then stir in egg and vanilla, stir until smooth. Stir in the flour mixture, then the 1/2 cup of white chocolate chips.

Portion out about 2 tablespoons of batter into each muffin cup and smooth tops with a small spatula or the back of a spoon. Sprinkle with candy cane pieces. Bake until just set, about 10 minutes. Let them cool completely on a wire rack before removing from the pan.

Once cool, drizzle the top of the cookies with the melted white chocolate. I melted my chocolate in the microwave for 10 seconds, stirred and microwaved for 8 seconds, then stirred until smooth. Then I scooped/poured the chocolate into a plastic baggie, cut off the corner and drizzled the chocolate over the top of the cookies. Let the chocolate set before touching.

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