White chocolate mocha shortbread cookies – basically take your favorite coffee drink, dip in chocolate and add some chocolate sprinkles! Can’t go wrong there, right?!
I’m not the biggest coffee drinker, I will have a soy chai if the mood is right, but I do love the mix of chocolate and espresso in baked goods. Now Chad on the other hand, he can drink some coffee. Although, most of his coffee drinks are mochas or caramel macchiatos – so maybe he’s just really craving some sugar in the morning- haha!
With Valentine’s Day just around the corner, I imagine these would be the perfect little treat for your love – whether that be your significant other, friends, or cool co-workers. These would make the ultimate gift, although I would recommend these be more for the adults in your life, since there is a bit of espresso in them.
These are made out of a chocolate espresso shortbread dough, which I cut into rounds, and then baked off in the oven. Once cooked and cooled, I simply dipped them in white chocolate, which is my favorite part! You could also drizzle them or if you did heart shaped cookies you could dip half of the heart. You can really get creative here! Then I gave them a healthy dusting of chocolate sprinkles – mostly because I love sprinkles.
I like to let these white chocolate mocha shortbread cookies cool in the fridge, just because the chocolate sets really fast that way. I also stored them in an airtight container in the fridge, but that, of course, didn’t last long.
So instead of treating yourself to a delicious coffee drink, you can now eat it, in a cookie!
Keep up with A Happy Food Dance:
- 2 cups flour, plus more for rolling out cookies
- 1 tablespoon instant espresso
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 cup white chocolate chips
- chocolate sprinkles
- In a medium bowl, whisk together flour, espresso, cocoa powder, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat butter, sugar and vanilla together on medium speed until light and fluffy, about 2-3 minutes.
- Beat in egg until well blended.
- Add flour mixture and beat on low speed until combined.
- Divide dough in half and shape into disks. Wrap in plastic wrap and chill until firm, about 1 hour.
- Preheat oven to 350 degrees F.
- Working with one disk at a time, roll out the dough on a floured surface until about ¼" thick and cut out cookies with floured cookie cutters.
- Transfer cookies to parchment-lined baking sheets, spreading out 1-inch apart.
- Bake until golden around the edges, about 10-12 minutes.
- Transfer cookies to a wire rack to cool.
- Once cool, melt chocolate in a double boiler.
- Dip cookies and then sprinkle with chocolate sprinkles.
- Let cool at room temperature or in the refrigerator until the chocolate has set.
- Store in an airtight container in the refrigerator.