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.
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
- 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
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, 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!
Notes
Cookies can be kept refrigerated in an airtight container for up to 4 days.