Chocolate Peppermint Cookies

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

PLAN AHEAD: The dough needs to be refrigerated for 4 hours before you can bake it. Or, you can also put the dough in the freezer for 1 hour if you’re short on time. We discovered this trick when we forgot to plan ahead while making these cookies with our niece. Necessity is the mother of invention 🙂

Bookmark this recipe in your holiday vegan recipes folder so you can find them next year.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Chocolate Peppermint Cookies

Votes: 1 Rating: 5 You: Rate this recipe!

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These Chocolate Peppermint Cookies are perfect for your holiday party. The chocolate combined with the peppermint give them a refreshing mouth feel. Tasty.

• CourseDessert
• CuisineAmerican, Cookies, Soy Free, Vegan

Servings	Prep Time
36 cookies	20 minutes

Cook Time

15 minutes

Servings Prep Time 36 cookies 20 minutes

Cook Time 15 minutes

Chocolate Peppermint Cookies Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe These Chocolate Peppermint Cookies are perfect for your holiday party. The chocolate combined with the peppermint give them a refreshing mouth feel. Tasty. CourseDessert CuisineAmerican, Cookies, Soy Free, Vegan Servings Prep Time 36 cookies 20 minutes Cook Time 15 minutes Servings Prep Time 36 cookies 20 minutes Cook Time 15 minutes

Ingredients

• 1 cup dutch-process cocoa powder
• 2 cups sugar
• 1/2 cup vegetable oil
• 3/4 cup applesauce
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract
• 2 cups all purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp peppermint candies or candy canes, crushed
• 1/2 cup granulated sugar for Sugar Coating
• 1/2 cup powdered sugar for Sugar Coating

Servings: cookies

Instructions

Let's Prepare the Cookie Dough

1. PLAN AHEAD: The dough needs to be refrigerated for 4 hours or put in the freezer for 1 hour before baking.
2. Crush the peppermint candies or candy canes until they're finely ground.
3. In a small bowl combine flour, salt and baking powder. Set aside.
4. Using an electric mixer in a medium bowl, mix together the cocoa powder, sugar, applesauce, oil and extracts until well blended.
5. Fold in crushed peppermints.
6. 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.
7. 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.

   
7. Serve and enjoy!

   

Recipe Notes

Serving size is 1 cookie.

Inspired by Sarah McMinn at My Darling Vegan.