Peppermint Mocha Cookies

Chocolate, coffee, and peppermint combine to create a holiday cookie you will want to make every year.
Cuisine: American
Course: Desserts, Party Perfect, Seasonal, Snacks
5 from 6 votes
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Prep Time 25 minutes
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Total Time 40 minutes
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Servings

Ingredients:

Chocolate Cookies

  • 1 ¼ cups All-Purpose Flour
  • 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
  • tsp Pure Vanilla Extract
  • 1 tsp Peppermint Extract

Buttercream Frosting

  • ½ cup Prairie Farms Unsalted Butter room temperature
  • 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.

More Recipes To Try

Pistachio Cupcakes with Cream Cheese Frosting

Turn basic vanilla cupcakes fancy by making a Pistachio Cream filling using Prairie Farms Heavy Cream. Top it off with a tangy Cream Cheese frosting for the perfect balance of flavors.

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