Description
Soft, chewy holiday cookies flavored with chocolate, espresso, and peppermint, topped with crushed candy canes for a festive crunch.
Ingredients
Scale
- 2 2/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 Tbsp espresso powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup crushed peppermint candy canes
Instructions
- Preheat oven to 350°F (175°C) and line four baking sheets with parchment paper.
- Whisk together flour, cocoa powder, espresso powder, and salt.
- Cream butter and sugar until pale and fluffy. Add egg and vanilla; beat until smooth.
- Add dry ingredients to butter mixture and beat on low until dough forms.
- Roll dough into 1-inch balls and dip tops into crushed peppermint.
- Place peppermint-side up on baking sheets, spacing cookies 1 inch apart.
- Bake 14–16 minutes, until edges are firm. Cool on wire racks.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg