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Ingredients

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

Nutrition Info

88.7 calories carbohydrate: 12.3 g cholesterol: 14 mg fat: 4.1 g fiber: 0.4 g protein: 1 g saturatedFat: 2.5 g servingSize: - sodium: 27.5 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

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.

4 dozen cookies

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