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 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup crushed candy canes
- 2 cups powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
- 1/2 teaspoon peppermint extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- 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.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until well combined.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in chocolate chips and half of the crushed candy canes using a spatula.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and centers look slightly soft. Allow cookies to cool on baking sheets for 5 minutes.
- Transfer cookies to a wire rack to cool completely.
- For the frosting, whisk powdered sugar, milk, and peppermint extract in a bowl until smooth and glossy.
- Once cookies are completely cool, drizzle or spread frosting over the top of each cookie.
- Immediately sprinkle remaining crushed candy canes over the frosted cookies.
- Let frosting set for 15-20 minutes before serving or storing in an airtight container.
Tips
- Make sure your butter is truly softened but not melted for the perfect cookie texture.
- Use high-quality cocoa powder for a rich, deep chocolate flavor.
- Don't overmix the dough – this can make your cookies tough and dense.
- For uniform cookies, use a cookie scoop or tablespoon to measure out the dough.
- Let the cookies cool completely before frosting to prevent the icing from melting.
- Crush candy canes just before using to maintain their vibrant color and crisp texture.
- Store cookies in an airtight container with parchment paper between layers to keep them fresh.
- 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
