Chocolate Peppermint Cookies

Chocolate Peppermint CookiesThese Chocolate Peppermint Cookies are perfect for your holiday parties. The sweetness of the chocolate combined with the peppermint give them a refreshing mouth feel. Very tasty.

This picture doesn’t do them justice, either. The stark contrast between the dark brown chocolate cookie and the snow white sugar is visually stimulating. They truly are finger licking good.

One trick we learned from My Darling Vegan is to dip the cookies in granulated sugar before the powdered sugar. Somehow, that creates a barrier between the moist cookie dough and the powdered sugar so it doesn’t melt into the dough. Very ingenious.

It’s a little late in the season to enjoy these now (we’re trying to catch up from all of our holiday vegan cooking), but bookmark this recipe in your holiday vegan recipes folder so you can find them next year.



Chocolate Peppermint Crinkle Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
36 cookies 20 minutes
Cook Time
15 minutes
Servings Prep Time
36 cookies 20 minutes
Cook Time
15 minutes
Chocolate Peppermint Crinkle Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
36 cookies 20 minutes
Cook Time
15 minutes
Servings Prep Time
36 cookies 20 minutes
Cook Time
15 minutes
Ingredients
Servings: cookies
Instructions
Let's Prepare the Cookie Dough
  1. Crush the peppermint candies or candy canes until they're finely ground.
  2. In a small bowl combine flour, salt and baking powder. Set aside.
  3. Using an electric mixer in a medium bowl, mix together the cocoa powder, sugar, applesauce, oil and extracts until well blended.
  4. Fold in crushed peppermints.
  5. Add flour mixture and mix until just combined. The dough should be pretty sticky and wet. If not, you may need to add 1/4 cup applesauce or a little extra water.
  6. Wrap dough in plastic wrap and chill for 4 hours.
Let's Cook the Chocolate Peppermint Cookies
  1. Preheat oven to 350 degrees.
  2. Place the granulated sugar and the powdered sugar in 2 separate bowls.
  3. Line a baking sheet with parchment paper or use a silicone mat (Silpat) on top of the sheet.
  4. Remove the chilled dough and roll into small balls about 1 tablespoon each.
  5. Roll each ball first in the granulated sugar and then in the powdered sugar and place on the baking sheet.
  6. Bake for 12-13 minutes. The cookies should be slightly under baked. Allow to cool 2-3 minutes on the sheet and then transfer to a cooling rack. The cookies should have a soft, chewy center with a little crispiness on the outside.
    Chocolate Peppermint Cookies
Recipe Notes

Serving size is 1 cookie.

Courtesy of Sarah McMinn at My Darling Vegan.

Related Products

Nutrition Facts
Chocolate Peppermint Crinkle Cookies
Amount Per Serving
Calories 141 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 68mg 3%
Potassium 111mg 3%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 18g
Protein 2g 4%
Vitamin A 0.02%
Vitamin C 0.1%
Calcium 3%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Please see our Medical Disclaimer.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *