Christmas cookies: These peppermint mocha cookies are a smash hit
Peppermint candy canes are a traditional favorite, making their appearance in baked goods or dipped into hot drinks. The minty-fresh flavor of the iconic cane-shaped Christmas candies rarely disappoints. Add chocolate and coffee flavors to the mix, and you’ve got a delectable addition to your Christmas cookie bakes.
Peppermint mocha cookies
From Sally McKenney, Sally’s Baking Addiction (sallysbakingaddiction.com)
Yields: 20 cookies
INGREDIENTS
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup packed light or dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup all-purpose flour
- ½ cup plus 2 tablespoons unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons espresso powder or 1 tablespoon instant coffee granules
- ⅛ teaspoon salt
- 1 cup mini or regular-size semi-sweet chocolate chips
- 8 ounces white chocolate, coarsely chopped
- 3 large candy canes, crushed
INSTRUCTIONS
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium-high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.
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