Take some crushed peppermints and sprinkle them over the melted chocolate, and then repeat with all the remaining cookies. Let some of the excess run off before laying it on the rack. Now, take one cookie at a time and dip it halfway into the white chocolate mixture. Place your cooling racks over some sheets of wax paper to keep your counters from getting covered in white chocolate and crushed peppermint candy. Melt your white chocolate and coconut oil in a double boiler or the microwave, stirring occasionally, until it is smooth. And don’t worry–the coconut oil will not make your cookies taste like coconut. The coconut oil, which solidifies at 76F, will help the white chocolate to set at room temperature. White chocolate can have difficulty re-solidifying after it’s been melted. Don’t be tempted to use white chocolate chips–the stabilizers in them will likely keep the coating from melting evenly. You’ll need eight ounces of pure white chocolate. Let them cool on the baking pans for five minutes before removing to a rack to cool completely. Don’t worry too much about spreading–these cookies barely spread at all! Bake 8-10 minutes at 350F, until the tops no longer look raw. Place cut dough on parchment-lined sheet pans.

Using a 2 1/2-inch round cookie cutter, cut the dough. Re-flour your surface and a rolling pin, and then roll the dough to 1/4-inch thickness. That clumpy texture should quickly give way to a smoother dough, excellent for rolling. Just turn it out onto a floured surface and knead it with your hands for a minute or two. Now for my favorite thing about this recipe: there’s no chilling required! This dough is ready to bake as soon as it’s mixed. The mixed dough may look a little like clumpy play-doh. Add dry ingredients to wet in three installments, frequently scraping down the bowl. Don’t be tempted to add more, or your cookies may taste a lot like your toothpaste…but with a kick of mocha. This recipe calls for only 1/2 teaspoon of the stuff, and that is plenty. I’ve mentioned previously that peppermint extract is potent, but it warrants a reminder. Next add one room temperature egg, followed by vanilla and peppermint extracts. The light brown sugar keeps these cookies slightly softer than your average chocolate roll-out, thanks to the moisture from the molasses. Then add in 1/2 cup each of granulated sugar and light brown sugar. After you’ve whisked together the dry ingredients, it’s time to cream some butter. Whatever you choose to do, these cookies will be out-of-this-world chocolaty. I like to use a combination of the two: six tablespoons of natural cocoa, six tablespoons of Dutch Process. In this recipe, you may use any kind of cocoa powder that you have on hand–both natural and Dutch Process will work well here. Mix together flour, cocoa powder, granulated espresso, baking powder, and salt. These cookies start with a souped-up chocolate roll-out cookie dough. Chocolate roll-out cookies spiked with espresso and peppermint, dipped in white chocolate and sprinkled with crushed peppermint candies? Sign me up! Let’s make some holiday cookie magic.

We are officially halfway through Twelve Days of Cookies! Today’s recipe is sure to please all your coffee-loving friends and family: Peppermint Mocha Cookies! These cookies have all the flavors of your favorite holiday specialty coffee, no silly red cup required.

Peppermint mocha cookies