These peppermint mocha shortbread cookies are just like the coffee house drink but in chewable form. Put some on your Christmas cookie trays to take them to the next level!
Beat butter until smooth and creamy. Add coffee extract and beat until combined.
In a large bowl, whisk together cocoa, powdered sugar, flour and salt until combined and free of clumps.
Gently mix dry mix into butter. Beat until just combined.
Bring dough together with your hands, kneading it a bit if you need to in order to get it into a cohesive ball. Place it on a large sheet of plastic wrap and roll it into a log about 1½-2-inch in diameter. Wrap tightly in plastic wrap and refrigerate for at least an hour but up to a few days.
When ready to bake, preheat oven to 350°F.
Slice dough into disks about ¼-inch thick.
Bake for about 15 minutes. Allow to cool for about 5 minutes on the cookie tray and then remove to a wire rack to cool completely.
Mocha Icing
In a small saucepan over low heat, melt chocolate chips, butter and milk. Be sure to stir constantly and remove from heat once the chips and butter are melted.
Whisk in the powdered sugar and coffee extract until smooth.
Spread over cooled cookies while the frosting is still warm. Heat it back up a bit as you go if needed to keep it a good spreading consistency.
Sprinkle crushed peppermint candy canes over the top while the frosting before it sets.