White Chocolate Peppermint Mocha cookies

1 cup butter, softened
3/4 cup sugar
2 eggs
1/4 tsp pure peppermint extract
1/4 cup So Delicious Chocolate Mint coconut milk
2 cups flour
1 tsp baking soda
1/4 cup cocoa powder
3 tbsp instant coffee powder
6 oz/12 tbsp white chocolate chips
6 oz/10.5 tbsp Andes Peppermint Crunch baking pieces

The cookies become really crumbly if not stored in the fridge. They are very light and fluffy.

Preheat oven to 375 degrees and spray cookie sheet with baking spray(with flour).
In a large bowl, cream the butter and sugar until smooth. Beat in eggs.
Beat in mint extract and coconut milk.
In a smaller bowl, mix flour, baking soda, cocoa powder, and instant coffee.
Gradually add flour mixture into wet ingredients. Stir in white chocolate chips and peppermint pieces.
Drop by rounded teaspoons on the prepared cookie sheet.
Bake 7-10 minutes or until the edges are set and cookie is slightly puffy. Let cool on pan for a few minutes once removed from oven. Move to wire rack and cool completely. Then store in a ziploc in the fridge.

Serving Size: makes 36 teaspoon sized cookies or 18 tablespoon size

Number of Servings: 36

Recipe submitted by SparkPeople user YOUNGMUM87.