Peppermint Mocha Slice and Bake Cookies

Yesterday was National Cookie Day.  Don't worry if you missed it - it's never too late to grab a cookie and celebrate.🍪 I haven't bake any Christmas cookies yet but you better believe that I'll be snagging one out of my freezer to toast national cookie day right along with you today.😅 

I wouldn't call myself a Grinch but I also haven't experienced my normal excitement over Christmas cookie season yet.🤷🏻‍♀️ By the end of the first week of December, I would normally have stocked at least 2 freezer shelves full of cookies and cookie dough in preparation for the holidays.  I blame myself for being too busy to do all the things that get me into the spirit of Christmas: cutting down a Christmas tree, decorating the house and shopping for gifts.🎄 
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Not to worry, I found my Christmas cookie motivation.😅  Turns out all I needed was to spend an afternoon in the cutest, most Hallmark-esk town in the state of Georgia.  This picturesque town would make anyone want to grab a cup of hot chocolate, turn on a cheesy Christmas movie and spend an afternoon baking cookies. 😂  

If you find yourself suffering from a lack of motivation like I was, consider this your invitation to bake.  I think I just figured out why National Cookie Day is December 5th.😂   I feel like we should all bake a batch of cookies in honor of National Cookie Day.  It seems disrespectful NOT to celebrate.😂  

If you're looking for a new Christmas cookie to try this year - consider these Peppermint Mocha Slice Cookies.  This was a new recipe that I made last year and they were a big hit.  And if you want to make these ahead of time, you can prepare the dough, wrap it and freeze it until you're ready to slice and bake.  

Posting pictures of these minty chocolate cookies reminded me of just how scrumptious they were.  Now I'm really ready to get started my Christmas cookie baking.👩🏻‍🍳😋  Enjoy!

Peppermint Mocha Slice and Bake Cookies
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
16 Tablespoons butter, melted
3/4 cup sugar
1 egg yolk
1 teaspoon peppermint extract
1 1/2 Tablespoons instant espresso powder
1 Tablespoon cocoa powder
1 Tablespoon powdered sugar
1 Tablespoons dry milk powder

Whisk together flour, salt and baking powder.

Whisk together butter, sugar, egg yolk and peppermint.  

Stir in flour mixture.  Let dough rest 5 minutes. 

Shape into a 5x8" rectangle.   Wrap in plastic wrap and refrigerate 1 hour.

Stir together espresso powder, cocoa, powdered sugar and milk powder.  

Cut chilled dough into 3/4" pieces.  

Toss cut pieces in cocoa mixture.  Transfer to counter.  

Divide into 4 piles. 

Squeeze each pile together to form a dough ball.  

Press 2 dough balls together to form a 9" log.   Repeat with remaining dough.

Roll logs in leftover espresso/cocoa mixture.  Wrap in plastic wrap and refrigerate 30 minutes.

Slice logs into 1/4" rounds.  Place on silpat lined baking sheets.

Bake 10-12 minutes at 350.  Let cool 10 minutes on baking sheet.  

Ciao!

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