Enjoy these delicious Peppermint Mocha Christmas Cookies this holiday season! The rich cocoa and coffee flavors complement the refreshing taste of peppermint to create a festive treat that is sure to please. For an extra special touch, top them with a sweet and minty candy cane frosting.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon instant coffee granules. 1/2 teaspoon peppermint extract. 1/2 cup chocolate chips. 1/4 cup crushed candy canes.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Make the butter and sugar fluffy by beating them together in a large bowl. Add the egg and vanilla extract and mix them in well. Mix the cocoa powder, instant coffee granules, and flour together in a different bowl using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. The chocolate chips should be carefully mixed in. Cut the dough into little pieces and roll each one into a ball. Cover the baking sheet with foil and put them on it. With the back of a fork or your fingers, make each ball a little flatter. After the oven is hot, bake for 10 to 12 minutes, or until the edges are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Crush candy canes and add them to your favorite frosting recipe to make the candy cane frosting. If you are using store-bought frosting, mix the crushed candy canes in until they are well mixed in. Put the candy cane frosting on each cookie after it is completely cool. You can either spread it on or pipe it on. You can add more crushed candy canes on top if you want to make it look better. Wait for the frosting to harden before you serve or package the cookies.
Prep Time: 20 minutes
Cook Time: 10 minutes
canadian millennials