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Peppermint Mocha Cookies
Peppermint Mocha Cookies
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Festive chocolate cookies blend peppermint and mocha, ideal for holiday gatherings or gifts.
Ingredients:
  • 2.6666667461395 cups all-purpose flour
  • 0.33333334326744 cup unsweetened cocoa powder (such as Hershey's Special Dark)
  • 1 tablespoon espresso powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 0.5 cup crushed peppermint candy canes
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare 4 baking sheets with parchment paper.
  • Combine flour, cocoa, espresso, and salt, whisking until well blended in a bowl.
  • In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla extract until well combined. Gradually add the flour mixture and mix on low speed until fully incorporated.
  • Shape dough into 1-inch balls and generously coat the tops with crushed candy canes. Arrange on lined baking sheets, leaving space between each cookie.
  • Bake in the preheated oven until perfectly firm, for about 14 to 16 minutes, then let it cool on a wire rack.

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