Well, this year, I took this base recipe and made…
A little coffee, a little chocolate, a little candy cane and a whole lot of delicious!
This recipe makes about six dozen cookies.
Shopping List 1½ cups butter, softened 1 cup sugar 1 cup brown sugar 3 eggs 1 teaspoon vanilla 3½ cups all purpose flour 1 teaspoon baking soda ½ teaspoon salt 3 tablespoons unsweetened cocoa powder 3 tablespoons room temp (or cold) prepared cappuccino (or black coffee) 1 cup peppermint crunch (found on the baking aisle), plus more for garnish 2 (2 oz) white chocolate candy coating cubes (found on the baking aisle in packages of 24 oz)
Preheat oven to 350 degrees.
Lightly spray baking sheets with Pam and then set aside.
In a large mixing bowl, beat your butter until creamy. Beat in sugar and brown sugar. Next, beat in eggs one at a time. Finally, beat in vanilla.
In a second mixing bowl, whisk together flour, baking soda, salt and cocoa powder.
Slowly beat the flour mixture into the butter mixture until incorporated. Then beat in your cappuccino (or coffee) until just incorporated. Finally, stir in your peppermint crunch.
Drop cookies onto prepared baking sheet and bake 8 to 10 minutes.
Remove from oven and allow to cool completely before topping.
Once cookies are cooled, it’s time to drizzle on your candy coating. It a bowl, add your 2 cubes of candy coating and melt (stopping to stir every 30 seconds). Once melted, quickly drizzle candy coating down on top of cookies and then add your extra peppermint crunch on top. Work quickly before the candy coating sets.
Allow cookies to sit about five minutes before either enjoying or storing in an airtight container.
That’s it! My kiddos loved these cookies! They were such a fun and yummy little treat!