A cookie that tastes like a holiday drink. These are soft in the middle with a little crunch on top.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.

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  • Whisk flour, cocoa, espresso, and salt together in a bowl.

  • Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined.

  • Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart.

  • Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.

Nutrition Facts

89 calories; protein 1g; carbohydrates 12.3g; fat 4.1g; cholesterol 14mg; sodium 27.5mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/28/2019
These tasted good. I would have liked the crushed candy cane to have not melted quite so much leaving craters on the surface of many of the cookies. All in all I would definitely give these a try again and see if I need to adjust either the time or temperature for baking. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/28/2019
These tasted good. I would have liked the crushed candy cane to have not melted quite so much leaving craters on the surface of many of the cookies. All in all I would definitely give these a try again and see if I need to adjust either the time or temperature for baking. Read More
Rating: 5 stars
12/28/2019
These cookies are unique. Loved the different combination of ingredients. Read More
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