Eggless Chocolate Peppermint Cookies

Name: Eggless Chocolate Peppermint Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 ½ cups all-purpose flour (*Scoop and level); 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1/2 cup unsalted butter (softened); 1/2 cup white granulated sugar; 1/2 cup brown sugar (packed); 1/4 teaspoon pure peppermint extract; 1/4 cup whole milk (room temperature); 1 cup semi-sweet chocolate chips; 1 candy cane or peppermint stick (crushed); 12 ounces White chocolate candy melts (for dipping and drizzling)

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The perfect eggless chocolate peppermint cookies! These cookies are soft, rich, and have just the right amount of peppermint flavor for the holidays. Dip or drizzle them in white chocolate and decorate for a beautiful, bakery-style finish.

4 eggless chocolate peppermint cookies stacked on top of each other

Quick Look:

⏰ Prep Time: 10 minutes
🍫 Cook Time: 10-12 minutes
🧁 Equipment Needed: Hand or stand mixer, baking sheet, cooling rack, and parchment paper.
❗ Top Tip: Measure flour correctly (spoon and level) and remember the cookies keep baking slightly on the hot pan after coming out of the oven.

At the top of my list every holiday season are peppermint-flavored desserts such as this Quick Stovetop Peppermint Hot Chocolate. Add chocolate into the mix and it’s an instant “yes, please!” This recipe was created based off my-well loved eggless double chocolate cookies – but a peppermint version!

It uses both peppermint extract and crushed candy canes for that classic flavor and festive crunch. It’s simple, delicious, and sure to impress.

Why eggless? My entire blog features egg-free recipes inspired by my son’s food allergy journey when he was a baby. Over time, it’s become a space for anyone who needs (or simply prefers) eggless baking.

These cookies make a great addition to any holiday cookie box or dessert spread—fun to make, beautiful to share, and guaranteed to bring joy with every bite. It uses typical pantry ingredients to substitute the eggs. Just like all my recipes, I use the best egg substitutes. Including the best egg substitutes for cookies.

photo of lexi who is the owner of this food blog

Why this Recipe Works

When making eggless cookies, it’s so much easier than one may think! This recipe uses milk for added moisture, baking soda as the lift, and a bit of extra flour for more structure. It’s as simple as that! No weird ingredients, just typical pantry staples. No need to miss out on holiday classic cookies.
– Lexi with Our Slice of Home

Ingredients and substitutions

ingredients in small bowls out on a table for eggless chocolate peppermint cookies

All-purpose flour – Provides structure. You can swap for a 1:1 gluten free baking flour blend if needed.
Unsalted butter – Adds richness, flavor, and moisture.
Baking soda – The leavening agent for the beautiful rise in the cookies.
Salt – Balances sweetness and sharpens flavor.
Brown sugar – Adds moisture and promotes a softer, chewier texture.
White granulated sugar – Adds sweetness. This recipes uses a great balance of white and brown sugar.
Whole milk – Since there’s no egg to bind and add moisture, milk steps in to bind. You can also use 2% milk or oat milk, almond milk, or soy milk.
Semi-sweet chocolate chips – for the best chocolate flavor. You can use dark chocolate or milk chocolate if you’d like.
Unsweetened cocoa powder: Creates the rich chocolatey flavor
Pure peppermint extract – Delivers the concentrated peppermint flavor throughout the dough itself. You’ll find this in the store near the vanilla extract.
Peppermint stick or candy cane (crushed) – Adds a crunchy texture contrast and a pop of color, plus little bursts of extra peppermint flavor and sweetness on top or mixed in.

How to make eggless chocolate peppermint cookies

butter and sugar creamed together in a large mixing bowl

Step 1: Preheat oven to 350 degrees and mix dry ingredients in a medium sized bowl and set aside. Cream butter, sugar, and brown sugar in a stand mixer. This will take about 2 minutes. You want it to be light and fluffy. Then pour in milk and peppermint extract and mix together.

Step 2: Add in dry ingredients and mix until just combined. Then fold in chocolate chips.

eggless double chocolate chip cookie dough on a baking sheet

Step 3: Form the dough into 15 equally sized balls (about 50 grams each) Place on a parchment lined baking sheet and top with additional chocolate chips. Bake 10-12 minutes. Remember, cookies will continue to bake a bit once removed from the oven. Immediately top with crushed peppermints/candy canes. Allow to cool on the baking sheet for 4 minutes then move to a cooling rack.

eggless peppermint chocolate cookies on a cooling rack.

Step 4: Once the cookies are fully cooled you can dip or drizzle white chocolate candy melts on them. Melt the candy melts according to package directions. Dip half of the cookie in them and allow to cool or using a spoon, drizzle white chocolate on top.

FAQ

Can I make the dough ahead of time?

Yes, prepare the dough up to 3 days in advance. Cover and store in the refrigerator. Allow to sit out at room temperature for about 10 minutes prior to rolling the dough balls to allow the dough to soften a bit. Please note: With this added chill time the flour will absorb more moisture and you will have much taller cookies that do not spread as much.

Why are my cookies spreading too much?

If you are encountering this problem, investigate these things: Is your butter room temperature? If it was too soft or melted this can contribute to flat cookies. Baking on parchment paper or a silicone mat will help prevent spreading.

Can I only use crushed peppermint?

Yes, if you don’t have peppermint extract, then add crushed peppermint to the dough prior to baking.

What if I don’t want peppermint in these cookies?

Check out my double chocolate eggless cookies instead!

eggless peppermint cookies laid out on a towel that reads "falala" and some cookies are on a white plate

Equipment needed

Stand mixer or hand held mixer
Baking sheet
Cooling rack

How to store

Before baking: Prepare it up to 3 days in advance. Be sure it is covered well in the fridge. When ready to bake, let the dough sit at room temperature for 10 minutes to soften a bit before scooping out the dough.

After baking: Store in an airtight container on the counter and they are best enjoyed in the first 2-3 days after baking!

Freezing the cookie dough: You can freeze the dough for up to 3 months. I prefer to scoop out the dough, form into balls, and place them on a baking sheet. Place the baking sheet into the freezer for one hour. Then remove the dough balls and place them in a freezer bag. When it is time to bake, you can bake straight from frozen, just adding a few minutes onto the bake time.

Tips for Success

#1 Tip: Measure your flour correctly! Using a small kitchen scale and measuring in grams will always be most accurate. But you can also spoon the flour into the measuring cup and level it off with a knife.

#2 Tip: Oven times can vary greatly. Check your cookies at 10 minutes and add time as needed. Your cookies will continue to cook a bit while they cool on the baking pan.

More eggless holiday cookies

On the look- out for amazing cookies to make for the holidays? See my full list of the best eggless holiday cookies! It includes everything from eggless gingerbread cookies, eggless snickerdoodle cookies, and eggless oatmeal cookies.

If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:

– Lexi with Our Slice of Home