Peppermint Mocha Cookies

The holiday season is upon us. Nothing says holidays like peppermint and baking. Being the white female that I am, peppermint mocha is a true sign of the time. I love ordering a peppermint mocha and then snuggling under blankets and reading.

But as of this moment, I can do no such thing. Because, you know, school and finals. So I did the next best thing. I made cookies. Why study about bacterial growth and that nonsense when you can make delicious chewy cookies and then calculate the lowest grade you need to pass? I think I may just pursue my Mrs. degree.

Peppermint Mocha Cookies

Ingredients

1/4 cup all purpose flour

1/4 cup unsweetened cocoa powder

3 egg whites

dash of cream of tartar

3/4 cup powdered sugar

1/4 tsp. vanilla extract

1 cup dark chocolate chips

4 tsp. instant coffee

6 mini candy canes, chopped/crushed

Directions

1. Preheat the oven to 375 and prepare two baking sheets.
2. In a glass bowl, melt the chocolate chips by placing in the microwave for 15 secs, mix, and then repeat for another 15 secs until smooth.
3. Add in the instant coffee to the chocolate and mix. Allow to cool.
4. In a large bowl, whisk the egg whites with the cream of tartar until soft peaks form.
5. Slowly add in the sugar, while continuously whisking, until a marshmallow puff consistency is formed.
6. Beat in the vanilla.
7. In a small bowl, whisk the cocoa and flour together.
8. Fold in 1/2 the melted chocolate and flour mixture to the egg white fluff. Then add in the remaining.
• The dough will be very sticky, do not fret.
9. Mix in the candy canes pieces.
10. On the baking sheets, drop tablespoonfuls of the dough about 1 inch apart.
11. Bake for 8-10 minutes, the tops should looked a bit cracked.
12. Remove. Cool. Eat.

Nutritional Information (24 cookies, 1 cookie is one serving)

Calories 81, Fat 3.5g, Cholesterol 0mg, Sodium 7mg, Carbohydrates 13.4g, Dietary Fiber 1.0g, Sugars 9.9g, Protein 1.1g