Craving a festive holiday treat? Try our Mocha Peppermint Cookies! They're a delightful twist on your favorite coffee drink, easy to bake, and perfect for Christmas or cozy winter get-togethers.
Melt the chocolate chips in the microwave in 30-second increments, stopping to stir in between. Allow to cool.
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Dissolve the coffee powder in hot water in a small dish.
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In a medium bowl, stir together the flour, baking soda, and salt.
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In the bowl of a stand mixture, beat together the butter, white sugar, and brown sugar.
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Add the coffee mixture, cooled chocolate and egg and beat again. Beat in the flour mixture a little at a time over low heat until just combined.
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Chill for at least 30 minutes or up to overnight. Preheat the oven to 350° F.
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Roll the dough into 1 ¼ inch balls and arrange on ungreased cookie sheets. Bake for 10 to 12 minutes, until set. Let stand on the baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.
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Frosting Beat the butter on medium-high in the bowl of a stand mixer. Add the sugar, and reduce the heat to medium-low. Beat until incorporated.
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Scrape down the bowl, and beat for another 15 seconds. Scrape again, and add the mild peppermint extract, and food coloring.
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Beat over medium until incorporated, then increase the speed to medium-high. Beat for 3 to 4 minutes, stopping to scrape down occasionally. Frost the cooled cookies and then sprinkle with the peppermint candies.
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