Peppermint Mocha Cookies

Prairie Farms Butter makes these chocolate cookies perfectly soft and chewy, only made better with a homemade buttercream icing piped on top.
Cuisine: American
Course: Desserts, Party Perfect, Seasonal, Snacks
5 from 6 votes
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Prep Time 20 minutes
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Total Time 35 minutes
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Servings 18


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
  • 1 ½ tsp Peppermint Extract
  • 1 ½ tsp Pure Vanilla Extract

Buttercream Frosting

  • 1 cup Prairie Farms Unsalted Butter room temperature
  • 3 cups Powdered Sugar
  • 2 tsp Pure Vanilla Extract
  • 3-5 tbsp Prairie Farms Heavy Cream
  • ½ tsp Kosher Salt
  • Crushed Candy Canes for garnish


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, peppermint extract, 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. Transfer to a wire rack to cool completely.

Buttercream Frosting

  • In a large bowl, add butter and powdered sugar and beat with a mixer until the mixture is whipped and fluffy while slowly adding heavy whipping cream. Beat in salt and vanilla extract.
  • Add buttercream to a piping bag fitted with a ½-inch round metal tip. Pipe the buttercream on each cooled cookie, starting from the outside and working your way in to create a swirl on top. Top with crushed candy canes and enjoy!


Cookies can be kept refrigerated in an airtight container for up to 4 days.

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