PEPPERMINT MOCHA COOKIES

Peppermint Mocha Cookies image

A cookie that tastes like a holiday drink. These are soft in the middle with a little crunch on top.

Provided by Watercat

Categories Desserts Cookies Chocolate Cookie Recipes

Time 30m

Yield 48

Number Of Ingredients 9

Ingredients

2 ⅔ cups all-purpose flour
⅓ cup unsweetened cocoa powder (such as Hershey's Special Dark)
1 tablespoon espresso powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1 egg
2 teaspoons vanilla extract
½ cup crushed peppermint candy canes

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
Whisk flour, cocoa, espresso, and salt together in a bowl.
Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined.
Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart.
Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 88.7 calories, Carbohydrate 12.3 g, Cholesterol 14 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 27.5 mg, Sugar 5.8 g