Frosted Candy Cane Mocha Cookies

Frosted Candy Cane Mocha Cookies

Imagine sinking your teeth into a decadent chocolate cookie that perfectly captures the magic of the holiday season! These Frosted Candy Cane Mocha Cookies are not just a dessert – they're a festive experience that will make your taste buds dance with joy. With a rich chocolate base, a hint of peppermint, and a gorgeous candy cane topping, these cookies are about to become your new favorite Christmas classic. Whether you're hosting a holiday party or looking for the perfect sweet treat to share with loved ones, these cookies are guaranteed to impress and delight everyone who tries them!

Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 30 cookies

Ingredients

  1. 1 cup unsalted butter, softened
  2. 1 cup granulated sugar
  3. 1 cup brown sugar, packed
  4. 2 large eggs
  5. 2 teaspoons vanilla extract
  6. 2 cups all-purpose flour
  7. 1 cup cocoa powder
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1 cup chocolate chips
  11. 1/2 cup crushed candy canes
  12. 2 cups powdered sugar (for frosting)
  13. 2 tablespoons milk (for frosting)
  14. 1/2 teaspoon peppermint extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
  3. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until well combined.
  4. In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Fold in chocolate chips and half of the crushed candy canes using a spatula.
  7. Drop rounded tablespoons of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and centers look slightly soft. Allow cookies to cool on baking sheets for 5 minutes.
  9. Transfer cookies to a wire rack to cool completely.
  10. For the frosting, whisk powdered sugar, milk, and peppermint extract in a bowl until smooth and glossy.
  11. Once cookies are completely cool, drizzle or spread frosting over the top of each cookie.
  12. Immediately sprinkle remaining crushed candy canes over the frosted cookies.
  13. Let frosting set for 15-20 minutes before serving or storing in an airtight container.

Tips

  1. Make sure your butter is truly softened but not melted for the perfect cookie texture.
  2. Use high-quality cocoa powder for a rich, deep chocolate flavor.
  3. Don't overmix the dough – this can make your cookies tough and dense.
  4. For uniform cookies, use a cookie scoop or tablespoon to measure out the dough.
  5. Let the cookies cool completely before frosting to prevent the icing from melting.
  6. Crush candy canes just before using to maintain their vibrant color and crisp texture.
  7. Store cookies in an airtight container with parchment paper between layers to keep them fresh.
  8. For an extra festive touch, try using different colored candy canes or adding a drizzle of melted chocolate.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 24g

Protein: 2g

Fat: 9g

Saturated Fat: 5g

Cholesterol: 25mg

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