Peppermint Mocha Cookies

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I love the seasonal drinks at Starbucks. I am a sucker for the red cups... I admit it. Does that make me basic?

I don't really care... : )

Anyway, one of my favorite drinks is the Peppermint Mocha. I love basic hot chocolate but there is something so refreshing about the cool flavor of peppermint and the rich espresso being mixed in. It really does taste like Christmas in a cup.

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I decided to try and make a Peppermint Mocha cookie and I'm really pleased with how they turned around. Now, a small disclaimer: I am not a baker. I have never made up a cookie recipe, so please bear with me as I know these aren't perfect. They won't be winning any beauty contests either. But they taste good, and I think we can all agree that's the most important part of a cookie!

Peppermint Mocha Cookies

Makes 2 dozen cookies

  • 1 12 oz. bag semi-sweet chocolate mini morsels, divided in half
  • 15-20 peppermints, unwrapped
  • 8 Tbs. unsalted butter
  • 1/2 cup flour
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 large eggs
  • 2/3 cups sugar
  • 1/2 tsp vanilla
  • 1/2 cup mini marshmallows

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Heat the butter and half the bag of mini morsels in a double boiler. I don't actually have a double boiler so I heated a larger sauce pan of water and then put a smaller pot in it with the butter and chocolate chips. Heat slowly (don't actually boil the water). Stir frequently and remove from the heat when everything is melted and smooth.

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Allow this mixture to cool to room temperature.

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Here comes the fun part! Put the unwrapped peppermints in a ziplock bag and get to smashing. You can break them up into big pieces or into a fine powder. It's really up to you!

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In a medium mixing bowl, mix flour, cocoa powder, salt, baking powder & instant coffee together.

In a small mixing bowl, beat eggs with vanilla and sugar well. About 1 minute. Combine the egg mixture with the flour mixture and stir well with a spatula. Mix in the remaining chocolate chips and the mini marshmallows.

Spoon onto a baking sheet using a Tablespoon to scoop out the batter.

Bake for 8-10 minutes. Remove from the oven and sprinkle the peppermint pieces on top before they have time to cool so the peppermint will melt a little on top of the cookies.

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Like I said, these cookies aren't the prettiest but they really are so delicious. I hope you enjoy them!

Nutritional Information: 145 Calories/8.5g Fat/18.3g Carbohydrates/1g Protein/0.5g Fiber and 8 Smart Points™

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