Being homeschooled I never related to that feeling of being done with school for the year or for a break. It was all the same really, except when we were out we didn’t have to do any work. Same place though.
Now that I am in college I really appreciate that feeling. Especially when you have a class that drives you crazy. I had one of those classes this semester. It ruined my whole week. For me once that class was over, even though I still had other classes, my week was done.
Well, I finished that class yesterday. I have never been so excited to get out of a class.
Sweet sweet freedom…
Now I still have one more final left tonight but this class is great. The teacher is awesome, my classmates are great. I really have no problem with going to this class.
But in the midst of all these joyous feelings of completing another semester, I thought to myself, I need to celebrate. I need to make something to treat myself for sticking with it and getting through yet another semester.
Normally I would make a cake, cakes are classic celebration food, however, since I still have one more final to go, I figured I would make that after.
I have found the celebration dessert loophole. Greedy or genius?
Either way, I thoroughly enjoyed these cookies. My inspiration was the peppermint white chocolate mocha’s you get at Starbucks. My mom loves these drinks, once it starts getting to the holidays we start ordering.
And to be completely honest, these surpassed my expectations. Sometimes when I go off on my own, the recipes tend to be less than expected. These were not the case. They went above and beyond, hitting you with the strong flavors of peppermint, white chocolate, and coffee. The exact flavors you want.
Peppermint White Chocolate Mocha Cookies
(Recipe adapted from Martha Stewart)
2 cup all-purpose flour, spooned and leveled
2/3 cup unsweetened cocoa powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cup granulated sugar
1 large egg
1 tablespoon pure vanilla extract
1/2 tsp peppermint extract
1 cup white chocolate chips
1/4 cup butter
1/2 tsp peppermint extract
Preheat oven to 350 degrees F, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg peppermint extract and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.
Place 1/2 cup sugar in a small bowl. Roll dough into 1-inch balls, then roll in sugar to coat. Place balls, 1 inch apart, on two parchment-lined baking sheets. Bake 5 minutes. Remove sheets from oven; with the small end of a melon baller or the bottom of a small round measuring spoon, make an indentation in center of each cookie.
Bake until cookies are just set but still look moist, 4 minutes (do not overbake). Let cool on sheets on wire racks.
In a microwave-safe bowl, microwave chocolate chips and 1/4 cup butter in 10-second increments until melted; stir in peppermint extract. Let cool until thick enough to pipe, 5 minutes. Transfer mixture to a large zip-top bag; snip 1/4-inch hole in one corner. Pipe chocolate into cookie indentations.