Name: Peppermint Mocha Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 48
Ingredients: All-purpose flour - 2 ⅔ cups; Unsweetened cocoa powder (such as Hershey's Special Dark) - ⅓ cup; Espresso powder - 1 tablespoon; Salt - ½ teaspoon; Unsalted butter, softened - 1 cup; White sugar - 1 cup; Egg - 1; Vanilla extract - 2 teaspoons; Crushed peppermint candy canes - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Peppermint Mocha Cookies

1. All-purpose flour - 2 ⅔ cups

2. Unsweetened cocoa powder (such as Hershey's Special Dark) - ⅓ cup

3. Espresso powder - 1 tablespoon

4. Salt - ½ teaspoon

5. Unsalted butter, softened - 1 cup

6. White sugar - 1 cup

7. Egg - 1

8. Vanilla extract - 2 teaspoons

9. Crushed peppermint candy canes - ½ cup

How to cook deliciously - Peppermint Mocha Cookies

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.

2. Stage

Whisk flour, cocoa, espresso, and salt together in a bowl.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.