Peppermint Mocha Cookies

I participated in the first ever “Great Food Blogger Cookie Swap.”  A news article on the swap revealed that more than 22,500 cookies made their way between 620 bloggers.  That’s a whole lotta flour.

I received 3 dozen tasty cookies in the mail from 3 amazing women.  Lindsay’s Holiday Nutty Buddy Bars were full of peanut butter and M&Ms, two of my favorite combos!  Alison’s Molasses Cookies were deliciously spicy.  Lori’s Pink Peppercorn and Strawberry Jam Shortbread left me craving more. My belly thanks you!

I adapted my much loved Mocha Crinkles into Peppermint Mochas, inspired by Starbucks’ drink and Panera cookies.  I thought they turned out beautifully, and hope that the bloggers I shared them with enjoyed the cookies.  The only problem is that those bloggers have NO idea what the cookies are.  See, I was so worried about the packaging and shipping, I completely forgot to tell my recipients what kind of cookies they were getting!  So, ladies, I’m sorry!

Peppermint Mocha Crinkles

Ingredients

  • 1 1/3 cups firmly packed light brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup sour cream
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 tsp peppermint extract
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsps instant espresso powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 cup powdered sugar

Directions

  1. Beat brown sugar and oil in medium bowl with an electric mixer. Mix in sour cream, egg, and vanilla. Set aside.
  2. Mix flour, cocoa, espresso, baking soda, salt and pepper in another medium bowl.
    Add flour mixture to brown sugar mixture, mix well. Refrigerate dough overnight or until firm, 3-4 hours.
  3. Preheat oven to 350. Pour powdered sugar into shallow bowl, set aside. Using a small scoop, scoop cookies into balls. Roll balls in powdered sugar.
  4. Bake on ungreased cookie sheets for 8-12 minutes or until tops of cookies are firm to touch. Be careful not to over bake. Cool completely on wire racks.
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