Peppermint Mocha Cookies

Name: Peppermint Mocha Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 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; 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)

Rich chocolate cookies infused with espresso and peppermint, topped with fluffy buttercream frosting and crushed candy canes for a festive, flavorful holiday treat

Cuisine: American

Course: Desserts, Party Perfect, Seasonal, Snacks

5 from 6 votes

Prep Time 25

Total Time 40

Servings

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.

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