- 1
Combine coffee and boiling water in a large bowl. Steep for 10 minutes and strain; set aside to cool.
- 2
Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- 3
In a large mixing bowl, beat together shortening and ½ cup butter until smooth. Add sugar and beat until light and fluffy. Add in eggs, 2 Tbsp. brewed coffee, vanilla extract and ½ tsp. peppermint extract and beat together.
- 4
In a separate bowl, stir together flour, ¾ cup cocoa powder, baking soda and salt. Using a stand mixer or by hand, gradually add dry ingredients to wet ingredients and stir to combine. Stir in chocolate chunks and pistachios.
- 5
Drop by ¼ cup portions onto prepared baking sheet. Wet fingers with water and press down lightly on the tops of the cookies. Bake for 10-12 minutes until edges are set. Let cool on baking sheet for 5 minutes and then transfer to wire rack to cool completely.
- 6
To prepare the frosting, place remaining 4 Tbsp. butter in mixing bowl and beat until soft and smooth. Add in remaining ⅓ cup cocoa powder, coffee and powdered sugar, mixing well after each addition. Gradually add in milk until desired consistency is reached.
- 7
Frost cooled cookies and garnish with crushed candy canes or sprinkles, if desired.
