Zebra Mocha Cookies are soft and flavored with rich chocolate, enhanced by coffee, a drizzle of white chocolate and topped with candy cane pieces for the perfect holiday cookie! They’ll be the highlight of your cookie exchange, especially amongst coffee lovers.
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Zebra Mocha Cookies #BakingMagicMoments
Sometimes when I start baking cookies, it becomes a chore. A task to be crossed off my list of things to do. You know what it’s like to have an ever growing list, right? So you can probably relate to what I’m saying. These Zebra Mocha Cookies can snap me out of that routine and I ‘ll be the first to admit to sneaking a wee bit of the dough. 🙂
My daughter is a big help in the kitchen most of the time, especially when she knows I have a lot of things to do. She’ll measure ingredients and she’s started to clean up after me. Right now as I type this she is washing the dishes so we can spend time eating what we’ve just baked.
Christmas is my favorite time of year for sentimental reasons. Cookies, cakes, comfort foods and hanging out with her and people I love are things I live for. The candy canes and gingerbread houses are just a bonus.
Today is all about baking for fun and sharing these magic moments with my daughter. She’s already finished elementary school and I often find myself wondering, where did the time go? Today time is going to wait and we are enjoying the moment.
As it is, she’s already grown out of those cute little kid Christmas crafts we used to do and she isn’t excited about making Christmas cards any more. That time has passed and I don’t want to let anything else fly by.
There are a lot of fond memories during my time as a barista and one of my favorite regular customers ordered a zebra mocha every day. She had a specific ratio of chocolate to white chocolate, which I was happy to oblige. Mocha Cookies are super easy to make and they’re almost cakey and the rich chocolate flavor is enhanced by the coffee. Drizzled with white chocolate, these cookies are a delicious cookie version of a zebra mocha!
A couple days ago, when I shopped for Zebra Mocha Cookie ingredients, Reynolds Cookie Baking Sheets were on my list. I found them across the aisle from foil, the roll of parchment paper and plastic wraps. The precut Cookie Baking Sheets saved me the hassle of tearing off the wrong size (you know how it is), folding up the small piece in hopes of using it in the future and trying again. It was nice to have them already cut and waiting for me to unfold and use them. They saved me cleanup time for the baking sheets and the table after the mess of melted white chocolate and peppermint pieces.
It always helps to premeasure your ingredients before starting and this is no different. A big thank you to my daughter Tay for getting these ingredients ready for me. 🙂
The recipe for these Zebra Mocha Cookies will instruct you to mix the butter and then the butter with sugar and the final mixing step will involve whipping everything together until the cookie dough looks and feels like a smooth frosting. If you undermix them the dough will look a little grainy and you’ll have lumps. The cookies are still delicious but they’ll look a little different after they’re baked.
It’s always hard to refrain from eating the dough! It’s sweet and rich, just like a smooth frosting.
After the Mocha Cookies come out of the oven, they’ll look similar to these but perhaps a bit taller or fluffier. They will settle after cooling.
Are you ready to bake up a batch of these Zebra Mocha Cookies? Don’t forget to grab some Reynolds Cookie Baking Sheets! They’ll save you some cleanup time and the headache of tearing off the wrong amount of parchment paper.
Line your cookie sheets with the parchment Baking Sheets and lay down pieces before drizzling the white chocolate and sprinkling crushed candy cane pieces. Use a cookie sheet to line one of those cute Christmas tins, layer cookies in the tin and these are ready to give away!
- 12 tbsp. unsalted butter at room temperature
- 1 cup granulated sugar
- ¼ tsp. salt
- ½ cup cold coffee
- 1 cup unsweetened chocolate powder
- 1 cup all purpose flour
- 1½ cups white chocolate
- crushed candy cane pieces for sprinkling
- Preheat oven to 350 degrees F.
- Mix butter on medium speed for 60 seconds.
- Add sugar and mix on low until the sugar is mixed in with the butter then increase the speed to medium and mix for another minute.
- Scrape the bottom of the bowl, mix on medium speed for another 30 seconds and scrape again.
- Now add the salt, coffee, flour and chocolate powder.
- Mix on low until the ingredients are incorporated.
- Then scrape the bottom of the bowl and paddle, and mix on medium speed for another 90 seconds or until cookie dough resembles the consistency of a smooth frosting.
- Spoon batter onto baking sheet lined with Reynolds Cookie Baking Sheets precut parchment paper.
- Bake for 10-11 minutes. Cookies should not feel doughy like raw cookie dough when you gently touch them with your finger.
- Let the cookies cool for a couple minutes on the baking sheet then transfer to cooling rack.
- After cookies have cooled, melt white chocolate in the microwave. I usually heat the white chocolate for 30 seconds, stir the chips around and heat for another 30 seconds.
- Then I stir the white chocolate and heat it for 15 seconds more. Your microwave will be different from mine. Use a short amount of time and stir a lot!
- Top with pieces of crushed peppermint candy cane.