I hope you all had a great Thanksgiving! Thanks to Pie Week here on Sugarcrafter, most of our desserts were done ahead of time, so I only had a couple things left to do on the big day. Thankfully, they all went pretty smoothly, and we all had a wonderful time catching up and enjoying the delicious food. Now that Thanksgiving is over though, I’m excited to get back to the 12 Weeks of Christmas Cookies. You may have noticed that I skipped last week in lieu of Pie Week, but I’m back today with a cookie that pairs perfectly with a popular holiday coffee drink. These aren’t even the usual soft, chewy cookie that I usually make…instead, they’re buttery, thin, and crispy, and perfect for dipping in coffee. I hope you enjoy them as much as I do, and I hope you’re enjoying the beginning of the Christmas season!
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 3/4 tsp mint extract
- 2 ounces dark chocolate, melted and cooled
- 2 cups flour
- 1 tsp baking soda
- 1/4 cup dark cocoa powder
- 1 1/2 Tbsp espresso powder
- 12 ounces white chocolate baking chips
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a large mixing bowl, cream the butter and sugar together until smooth. Beat in the eggs.
Beat in the mint extract and cooled chocolate.
In a smaller bowl, whisk together the flour, baking soda, cocoa powder, and espresso powder.
Gradually beat the flour mixture into the butter mixture. Stir in the white chocolate chips.
Drop by rounded teaspoons on the prepared sheet.
Bake 8-10 minutes or until the edges are set. Let cool on the pan for a few minutes once removed from the oven, and then remove to a wire rack to cool completely. Makes about 3 dozen cookies.