If you're anything like me, Starbucks is a dangerous place this time of year. My mouth waters at the sound of Peppermint Mochas, and those cookies are to die for. I swear I crave them at least 4 times a week. And I wish I were kidding. Yesterday I really wanted a cookie, but there was no way I was going to drive with all those crazies out there, so I searched for a recipe online, and found this one. I didn't have all the ingredients, so I'm posting the modified on I made. These taste exactly like the Starbucks one. Hmm soooo good.
2 1/4 cup flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 tsp fresh ginger (you can substitute 1 tsp ground, but add with dry ingredients instead)
2 1/2 tbsp milk
5 1/2 tbsp butter softened
4 tbsp vegetable oil
1 cup (packed) dark brown sugar
1/4 cup unsulphured molasses
1/3 cup granulated sugar for coating dough
Preheat oven to 375°.Whisk together the flour, baking soda, salt, cinnamon into a medium bowl and set aside. Mix together the butter and oil, and then cream together with the brown sugar in a large mixing bowl until light and fluffy, no less than 3 minutes. Beat in the egg, ginger and molasses and continue to mix until well combined. Pour the milk over the flour mixture and stir gently until it has absorbed some of the flour. Gradually add the flour mixture into the shortening mixture, scraping down the sides of the bowl several times.
Form the dough into as many balls as you want cookies. I used a small cookie scoop, and that worked out well. Roll the dough balls in the granulated sugar. Place on a lined cookie sheet (either with parchment paper or a silicone mat) and cook for 12-15 minutes. Let cool a few minutes and transfer to a wire rack.
And as an alternative to a $4 Peppermint Mocha, here's a recipe for that too. This makes one mug. You can double the recipe, but I wouldn't double the amt of salt.
1 Tbsp Sugar (I use Turbinado sugar, but you can use granulated, just adjust sugar to your liking)
1 Heaping Tbsp Cocoa powder
1/4 cup water
Dash of salt
3/4 cup of coffee (I use day old, but you can use freshly brewed)
1/2 cup Milk
1/4 tsp Peppermint Extract
In a small saucepan, combine sugar, cocoa, water, and salt. Mix thoroughly and bring to a boil, stir frequently for about 2 minutes. Add coffee until warm, then stir in milk and peppermint extra. You may adjust the mint to your taste. Top with whipped cream and enjoy with a molasses cookie!
I'll probably be enjoying these all weekend, especially while getting our tree and decorating. Have a good one everyone!