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.
Dissolve the coffee powder in hot water in a small dish.
In a medium bowl, stir together the flour, baking soda, and salt.
In the bowl of a stand mixture, beat together the butter, white sugar, and brown sugar.
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.
Chill for at least 30 minutes or up to overnight. Preheat the oven to 350° F.
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.
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.
Scrape down the bowl, and beat for another 15 seconds. Scrape again, and add the mild peppermint extract, and food coloring.
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.