Happy December, everyone! It's that time of year when the coffee places start bringing out their winter goods. And, for whatever reason, my favorite beverage this year is peppermint mocha! I had to make some cookies for a bake sale for The Kid's daycare, and I decided to try to recreate my favorite drink in cookie form.
It's Starbucks' Via coffee--a mixture of instant and finely ground coffee. You just add hot water and you have a cup of hot, strong coffee. You could use either all instant or all finely ground, though. Espresso powder would be good.
I used three packets--the next time, I might add four. If I were using a weaker coffee, such as Folger's, I'd double the amount. Starbucks coffee is pretty dark.
And yes, it was pointed out to me that I'm a coffee snob. I don't even drink the coffee at work because I think it tastes like coffee water.
And add the vanilla. I didn't photograph that step, for whatever reason. Secrecy, I guess?
This made them pretty sweet. You could skip this step, but then you won't get the pretty sprinkles on top. So, it's your choice whether to bedazzle your cookies or not.
I keep squinting at the TV in this pic. I'm pretty sure I'm either watching Miami Animal Police or something on the History Channel about mobsters.
Serve these cookies with a nice tall glass of milk, coffee, cocoa, eggnog, or your favorite holiday drink. These were popular at The Kid's bake sale--and they'll be popular with your family, too!
Recipe: Peppermint Mocha Sandwich Cookies
1 c. butter, softened
2/3 c. white sugar
2/3 c. brown sugar
2 c. flour
2/3 c. unsweetened cocoa powder
1 1/2 tbsp. strong instant coffee granules (or 3 tbsp. weaker coffee granules)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
1 package chocolate chunks
1/3 c. crushed peppermint candy
2-3 tbsp. decorating sugar (optional)
In a large mixing bowl, combine butter and sugars, and cream together. Add flour, cocoa, coffee granules, baking soda, baking powder, and salt. Mix until just combined. Stir in eggs and vanilla.
Add chocolate chunks and peppermint candy. Stir until combined.
Roll cookies into small balls. Dip the tops of the balls in decorating sugar, and then place at least 1" apart on a well-greased sheet. Bake at 350F for 10-12 minutes. Let cool completely before adding filling.
1/2 c. butter, softened
1/2 c. shortening, softened
1 jar marshmallow cream
3 c. powdered sugar
3/4 tsp. peppermint extract
crushed peppermint candy
Combine all ingredients in a large mixing bowl; mix until light and fluffy.
Spread filling generously between two cooled cookies. Roll cookies in crushed peppermint cookies.