Sea Salt Mint White Mocha Cookies Recipes

SEA SALT MINT WHITE MOCHA COOKIES

Sea Salt Mint White Mocha Cookies image

This recipe came from my mom's Grandma Alice, who taught her how to bake. Grandma Alice always had a fresh plate of warm cookies on her counter. I learned some of her recipes by heart as a child, and I've been making these since high school. They taste like Christmas.-Kristin Bowers, Rancho Palos Verdes, California

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 26 cookies

Number Of Ingredients 11

Ingredients

1 cup butter-flavored shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon mint extract
1-1/2 cups all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon sea salt
1 teaspoon baking soda
2 cups old-fashioned oats
1 package (10 to 12 ounces) white baking chips

Steps:

Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and extract. In another bowl, whisk flour, espresso powder, salt and baking soda; gradually beat into creamed mixture. Stir in oats and white chips., Drop dough by scant 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 229 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

MINT MOCHA COOKIES

Mint Mocha Cookies image

Two decadent things I love love love to get this time of year are white chocolate peppermint mochas (just a sip gets me singing a Christmas song) and peppermint bark - yummy! These inspired my creativity to tweak a recipe my sister-in-law suggested for chocolate-mint brownie cookies. Next time, I'm going to make sure I grab a coffee and enjoy them together - yum!

Provided by Rhonda Garcia

Categories Desserts Cookies Chocolate Cookie Recipes

Time 28m

Yield 24

Number Of Ingredients 14

Ingredients

1 ½ cups semisweet chocolate chips, divided
¼ cup strong brewed coffee
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup white sugar
¼ cup packed brown sugar
½ teaspoon peppermint extract
½ teaspoon vanilla extract
2 large eggs
1 cup creme de menthe baking chips (such as Andes®)
4 candy canes, crushed
2 (1 ounce) squares white baking chocolate

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine 3/4 the chocolate chips with coffee in a small, heavy saucepan over low heat. Melt, remove from heat, and stir. Repeat this process, stirring until smooth, 4 to 6 minutes total. Remove from heat. Cool to room temperature.
Combine flour, baking soda, and salt in a small bowl.
Beat butter, white sugar, brown sugar, peppermint extract, and vanilla extract in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Beat in the melted chocolate. Beat in the flour mixture gradually. Stir in the remaining chocolate chips and creme de menthe chips. Drop dough by rounded tablespoons onto the prepared baking sheets.
Bake in the preheated oven until sides are set but centers are still soft, 8 to 12 minutes. Let cool for 2 minutes. Press your thumb into each cookie; top thumbprints with crushed candy canes.
Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over cookies.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 32.8 g, Cholesterol 26.2 mg, Fat 9.9 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 5.9 g, Sodium 89.4 mg, Sugar 22.1 g

MOCHA WHITE CHOCOLATE CHUNK COOKIES

Mocha White Chocolate Chunk Cookies image

Traditional chocolate chip cookies get a makeover with cocoa powder and instant coffee in the batter. White chocolate chips add contrast and a burst of extra sweetness to brighten the bitter cocoa and coffee flavors.

Provided by Sarah-May

Categories Desserts Cookies Drop Cookie Recipes

Time 1h35m

Yield 36

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 ⅓ cups white sugar
⅔ cup dark brown sugar
2 large eggs
4 tablespoons instant coffee granules
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white chocolate chunks

Steps:

Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
Drop tablespoonfuls of dough onto the prepared baking sheets.
Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 23.2 g, Cholesterol 25.4 mg, Fat 8 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 115.7 mg, Sugar 15.8 g

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