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Ingredients
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2 ⅔ cups all-purpose flour
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⅓ cup unsweetened cocoa powder (such as Hershey's Special Dark)
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1 tablespoon espresso powder
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½ teaspoon salt
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1 cup unsalted butter, softened
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1 cup white sugar
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1 egg
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2 teaspoons vanilla extract
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½ cup crushed peppermint candy canes
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
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Whisk flour, cocoa, espresso, and salt together in a bowl.
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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.
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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.
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Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.
Nutrition Facts (per serving)
89 | Calories |
4g | Fat |
12g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 48 | |
Calories 89 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 3g | 13% |
Cholesterol 14mg | 5% |
Sodium 28mg | 1% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 0g | 1% |
Total Sugars 6g | |
Protein 1g | 2% |
Calcium 4mg | 0% |
Iron 0mg | 2% |
Potassium 21mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.