Peppermint Mocha Cookies
Soft, chewy mocha cookies with peppermint cream cheese frosting. Peppermint Mocha Latte in cookie form!
Ingredients
For the cookies:
- 1 box chocolate cake mix
- 2 tablespoons instant espresso powder
- 2 large eggs
- ⅓ cup vegetable oil
For the frosting:
- 4 ounces cream cheese softened
- 4 tablespoon butter softened
- ⅛ teaspoon peppermint oil
- 2 cups powdered sugar
- Crushed candy canes sprinkles or colored sugar
Instructions
For the cookies:
- Preheat oven to 350°F. Line cookie sheets with parchment or silicone mats.
- In a large mixing bowl, sift together cake mix and espresso powder, discarding any lumps. Add eggs and oil and beat until well combined. Dough will be stiff.
- Roll into 1-inch balls and place 2 inches apart on prepared pans. Flatten balls slightly. Bake for 8-10 minutes, or until set around edges. Cookies will be very puffy, but flatten as they cool. Remove to wire rack to cool completely before frosting.
For the frosting:
- Beat cream cheese and butter until smooth. Mix in peppermint oil. Slowly incorporate powdered sugar, then whip until light and fluffy.
- Pipe or spread onto the bottom side of half the cookies. Top with remaining cookies to form sandwiches. Roll edges in crushed candy canes, sprinkles or colored sugar.
Notes
Recipes tested with Duncan Hines brand of cake mix.
Nutrition
Calories: 183kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 23mgSodium: 184mgPotassium: 86mgFiber: 0.4gSugar: 17gVitamin A: 142IUCalcium: 35mgIron: 1mg
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