During the Holiday Season we love to find interesting ways of incorporating peppermint into our baked snacks for our guests. Along with our Cornflake-Chocolate Chip-Peppermint Crunch Cookies, these are becoming another one of our Winter favorites! Carly found this recipe while scrolling through Pinterest. With a little inspiration from Taylor’s obsession with Peppermint Mocha Creamer, we were able to turn this recipe from The Red Head Baker into a Peppermint Mocha Holiday Dream.
Ingredients
- 1 Cup Unsalted Butter
- 1 Cup Granulated Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 2 1/2 Cups Flour
- 3/4 Cup Cocoa Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Tablespoons Espresso Powder
- 3/4 Cup Crushed Candy Canes
Instructions
- In the bowl of a stand mixer cream together the butter and sugars. Once fully combined and fluffy, add in the eggs one at a time.
- with the mixer on low speed add in the espresso powder, baking soda, and salt.
- Slowly combine in the flour and cocoa powder. If you have a bowl cover, now is the time to use it. These ingredients like to poof everywhere as they get mixed in so be careful.
- Lastly, stir in the crushed up candy canes.
- Drop dough onto a prepared baking sheet in 1 Tablespoon sized balls about two inches apart.
- Bake at 350 degrees for 8-12 minutes.
