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



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


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

  • 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; 4.1 g total fat; 14 mg cholesterol; 27 mg sodium. 12.3 g carbohydrates; 1 g protein; Full Nutrition


Rating: 4 stars
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
These cookies are unique. Loved the different combination of ingredients. Read More