Ingredients
48
48 servings
- •2 ⅔ cups all-purpose flour
- •⅓ cup unsweetened cocoa powder (such as Hershey's Special Dark)
- •1 tablespoon espresso powder
- •½ teaspoon salt
- •1 cup unsalted butter, softened
- •1 cup white sugar
- •1 egg
- •2 teaspoons vanilla extract
- •½ cup crushed peppermint candy canes
Instructions
- 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.
Nutritional Facts
Per 48 servings
- Calories: 89
- Carbohydrate: 12g
- Fat: 4g
- Fiber: 0g
- Protein: 1g
- Sugar: 6g
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