An iced white chocolate mocha with sugar cookies? Oh, so you’ve officially given up on moderation. This drink is basically dessert disguised as coffee, blending creamy white chocolate, espresso, and cold milk into a dangerously smooth concoction. The sugar cookies? Buttery, soft, and sweet enough to make your dentist nervous. Together, they create the ultimate combo for anyone who thinks coffee should taste like candy. If you’re ready to embrace caffeine, sugar, and absolutely no regrets, grab a blender and a baking sheet. This is your ticket to a sugar rush with a side of fake productivity.
Iced White Chocolate Mocha with Sugar Cookies
An iced white chocolate mocha with sugar cookies? Oh, so you’ve officially given up on moderation. This drink is basically dessert disguised as coffee, blending creamy white chocolate, espresso, and cold milk into a dangerously smooth concoction. The sugar cookies? Buttery, soft, and sweet enough to make your dentist nervous. Together, they create the ultimate combo for anyone who thinks coffee should taste like candy. If you’re ready to embrace caffeine, sugar, and absolutely no regrets, grab a blender and a baking sheet. This is your ticket to a sugar rush with a side of fake productivity.
Ingredients
For the Iced White Chocolate Mocha:
- 1 cup brewed espresso or very strong coffee
- 1 cup milk whole, almond, oat—pick your dairy fate
- ¼ cup white chocolate chips melted, because flavor matters
- 1 tbsp sugar optional, but highly encouraged
- 1 cup ice because it’s iced, obviously
- Whipped cream because we’re not here for subtlety
For the Sugar Cookies:
- 1 ½ cups all-purpose flour because science
- ½ tsp baking powder for a little lift
- ¼ tsp salt to balance the sweetness
- ½ cup unsalted butter softened, not melted into a sad puddle
- ¾ cup granulated sugar because we’re not making health food
- 1 egg room temp, trust the process
- 1 tsp vanilla extract the good stuff, not the fake one
Instructions
Step 1: Make the Iced White Chocolate Mocha
- Brew espresso and set it aside to cool slightly—burnt tongues ruin the fun.
- Melt white chocolate in a saucepan over low heat, stirring constantly.
- Mix espresso, melted chocolate, sugar, and milk in a blender.
- Blend until smooth, then pour over ice.
- Top with whipped cream, because restraint is boring.
Step 2: Bake the Sugar Cookies
- Preheat oven to 350°F (because raw dough is not a meal… probably).
- In a bowl, whisk flour, baking powder, and salt—don’t skip this part.
- In another bowl, beat butter and sugar until light and fluffy.
- Add egg and vanilla, then mix until smooth.
- Gradually stir in dry ingredients until dough forms.
- Scoop dough onto a baking sheet, spacing them out (unless you want a sugar cookie sheet cake).
- Bake for 8-10 minutes until edges are just golden.
- Cool on a rack, or eat them hot and regret nothing.
Notes
Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Calcium: 8%
- Iron: 7%
- Potassium: 6%
- Magnesium: 5%
- Vitamin D: 4%
Pro Tips for Maximum Flavor
- Want a richer mocha? Use half-and-half instead of milk.
- Cookies too plain? Add sprinkles or a white chocolate drizzle.
- Extra sweetness? Use vanilla syrup instead of sugar in the mocha.
- Feeling fancy? Dip cookies in the mocha because why not?
