It’s my favorite time of year! My favorite 12 posts of the year! My favorite time to use exclamation points after every sentence!
I get a little excited about the Holiday Cookie Countdown. All year long, in addition to writing my regular posts each week, I’ve secretly been squeezing in holiday cookie testing too. It was kind of funny when, in August, I was posting about Grilled Peach Sorbet and making these peppermint cookies on the very same day. Dessert was kinda funny at our house that day. 🙂
But once I test the cookies and deem them a finalist, I always make them again just before Thanksgiving to make sure they’re winners. Then I bestow them on our family and friends and make sure they don’t just get good reviews — they get amazing, I-can’t-live-without-these-for-another-minute reviews.
These were a resounding favorite, with my sweet neighbor professing that I’d singlehandedly sent him back to Weight Watchers with these cookies. (I hope that was a compliment?) Anyhoo, do you love a good Peppermint Mocha from Starbucks? If so, you’re gonna swoon for these.
Crunchy on the outside, soft on the inside, puffed perfectly with hints of peppermint and coffee, these are a perfect “something special” for your cookie exchange or holiday party.
See you tomorrow…eek! I can’t wait!
Ingredients
These cookies are the brain child of Jocelyn at Inside BruCrew Life. I adapted it just slightly because I couldn't find the peppermint crunch pieces where I live. I used crushed candy canes instead and we loved the crunch they added. But if you do this, be sure to bake on silpat or parchment because the candies will melt slightly and stick to the pan.
3/4 cup unsalted butter
1/2 cup Jif Mocha Cappuccino spread
1/2 cup granulate sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon coffee extract (find this in the baking aisle near vanilla extract)
1/4 cup dark chocolate cocoa powder, such as Hershey's Dark
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (3.9 oz) box of instant Jell-o chocolate fudge pudding mix
1 cup dark chocolate chips
1 cup Andes peppermint crunch pieces or chopped candy canes
Instructions
In a bowl, cream the butter, mocha spread, and sugars until fluffy. Add the eggs and extract and beat again. Combine cocoa powder, flour, baking soda, pudding mix, and salt. Slowly add to the butter mixture. Stir in the chocolate chips and peppermint pieces. Cover and refrigerate for 2 hours, up to overnight.
Roll dough into 1 inch balls and bake at 350 for 8 minutes or until tops puff and crackle. Cool on a wire rack.
Makes 60 cookies, if rolling in 1-inch balls.
Adapted from Jocelyn at Inside Bru Crew Life
https://sugarmamacooks.com/holiday-cookie-countdown-peppermint-mocha-pudding-cookies/
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