Peppermint Mocha Cookies
Chocolate, coffee, and peppermint combine to create a holiday cookie you will want to make every year.
18
Servings 18
Ingredients:
Chocolate Cookies
- 1 ¼ cups All-Purpose Flour
- ⅓ cup Unsweetened Cocoa Powder
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Kosher Salt
- 2 tsp Instant Coffee or Espresso Powder
- ¾ cup Prairie Farms Unsalted Butter room temperature
- 1 cup Brown Sugar
- 3 tbsp Granulated Sugar
- 2 Egg Yolks room temperature
- 1½ tsp Pure Vanilla Extract
- 1 tsp Peppermint Extract
Buttercream Frosting
- ½ cup Prairie Farms Unsalted Butter room temperature
- 2½ cups Powdered Sugar
- 1-2 tbsp Prairie Farms Heavy Whipping Cream
- ½ tsp Kosher Salt
- 2 Candy Canes crushed, for topping
Directions:
Chocolate Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
- In a large bowl, add the butter, brown sugar, and sugar. Using a stand mixer or hand mixer, beat until light and creamy, about 3 minutes.
- Add egg yolks, and vanilla extract. Beat until well combined. Scraping down sides of bowl as needed.
- Add dry ingredients and mix on low speed until combined. Scrape down sides of bowl.
- Using a cookie scoop, scoop about 2-3 tablespoons of dough onto prepared baking sheet, about 3 inches apart. Bake for 12-15 minutes, until cookies spread out and the top begins to crack (be careful not to overbake the cookies, they should be soft when removed from oven). Transfer to a wire rack to cool completely.
Buttercream Icing
- In a large bowl, add the butter, powdered sugar, heavy cream, vanilla and salt. Beat using an electric mixer until smooth, light, and fluffy. Add icing to a piping bag fitted with a large round tip.
Decorate
- Pipe the icing onto the cooled cookie into a swirl. Top with crushed candy canes. Enjoy immediately or store in an airtight container until ready to serve.
Notes
Cookies can be kept refrigerated in an airtight container for up to 4 days.