Description
A cookie that tastes like a holiday drink. These are soft in the middle with a little crunch on top.
Ingredients
- 2 ⅔ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder (such as Hershey’s Special Dark)
- 1 tablespoon espresso powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup crushed peppermint candy canes
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
- Whisk flour
- cocoa
- espresso
- and salt together in a bowl.
- Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined.
- Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets
- about 1 inch apart.
- Bake in the preheated oven until firm
- 14 to 16 minutes. Transfer to a wire rack to cool.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 48