White Chocolate Peppermint Mocha Cookies Recipe

Name: White Chocolate Peppermint Mocha Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Whole Wheat Pastry Flour; 1/4 cups Unsweetened Cocoa Powder; 1-1/2 teaspoon Espresso Powder; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 8 Tablespoons Butter, Unsalted; 1/2 cups Light Brown Sugar; 1/4 cups Egg Substitute Or Substitute 1 Large Egg For The 1/4 Cup Of Egg Substitute; 1 teaspoon Vanilla Extract; 1/2 cups White Chocolate Chips; 1 whole Candy Cane, Broken Into Pieces; 1/4 cups White Chocolate Chips, Melted

Servings: persons

3/4 cups Whole Wheat Pastry Flour
1/4 cups Unsweetened Cocoa Powder
1-1/2 teaspoon Espresso Powder
1 teaspoon Baking Powder
1/4 teaspoons Salt
8 Tablespoons Butter, Unsalted
1/2 cups Light Brown Sugar
1/4 cups Egg Substitute Or Substitute 1 Large Egg For The 1/4 Cup Of Egg Substitute
1 teaspoon Vanilla Extract
1/2 cups White Chocolate Chips
1 whole Candy Cane, Broken Into Pieces
1/4 cups White Chocolate Chips, Melted

1
Preheat oven to 375u00b0F.
2
Generously spray a 24-count mini muffin tin with nonstick cooking spray or line with paper muffin cups (spray the paper cups if you go that route).
3
In a small bowl, mix flour, cocoa powder, espresso powder, baking powder and salt; stir with a fork to combine. Set aside.
4
Melt butter in a medium saucepan over low heat. Remove from heat and stir in brown sugar. Let it cool slightly, then stir in egg and vanilla, stir until smooth. Stir in the flour mixture, then the 1/2 cup of white chocolate chips.
5
Portion out about 2 tablespoons of batter into each muffin cup and smooth tops with a small spatula or the back of a spoon. Sprinkle with candy cane pieces. Bake until just set, about 10 minutes. Let them cool completely on a wire rack before removing from the pan.
6
Once cool, drizzle the top of the cookies with the melted white chocolate. I melted my chocolate in the microwave for 10 seconds, stirred and microwaved for 8 seconds, then stirred until smooth. Then I scooped/poured the chocolate into a plastic baggie, cut off the corner and drizzled the chocolate over the top of the cookies. Let the chocolate set before touching.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups Whole Wheat Pastry Flour, 1/4 cups Unsweetened Cocoa Powder, 1-1/2 teaspoon Espresso Powder, 1 teaspoon Baking Powder, and more.

Yes, White Chocolate Peppermint Mocha Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Peppermint Mocha Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions