Peppermint Chocolate Cookies without Eggs
The perfect eggless peppermint chocolate 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.
Quick Look:
⏰ Prep Time: 10 minutes
🍫 Cook Time: 10-12 minutes
🧁 Equipment Needed: Hand or stand mixer, baking sheet, cooling rack
❗ 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 combines 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. Read more about my blog here!
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.
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 powder 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
How to make eggless peppermint chocolate cookies
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.
Step 3: Scoop into 16 equally sized balls. Roll and place on a parchment lined baking sheet. Bake 10-12 minutes. Remember, cookies will continue to bake a bit once removed from the oven.
FAQ
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.
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.
Yes, if you don’t have peppermint extract, then add crushed peppermint to the dough prior to baking.
Check out my double chocolate eggless cookies instead!
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 cookies
Grab the recipe for more amazing, eggless cookies:
- Eggless Double Chocolate Cookies
- Eggless Oatmeal Cookies
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Chocolate Chip Cookies
- The Best Lemon Cookies Without Eggs
- Eggless Cookie Bars
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
Peppermint Chocolate Cookies without Eggs
Equipment
Ingredients
- 1 ½ cups (190 g) all-purpose flour *Scoop and level
- ⅔ cup (60 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 10 tablespoons (140 g) unsalted butter softened
- ½ cup (100 g) white granulated sugar
- ¼ cup (50 g) brown sugar
- ¼ teaspoon pure peppermint extract
- 4 ounces whole milk room temperature
- 1 cup (170 g) semi-sweet chocolate chips
- 1 candy cane crushed
- Optional: White chocolate candy melts for dipping and drizzling
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set aside.1 ½ cups all-purpose flour, ⅔ cup unsweetened cocoa powder, ¼ teaspoon salt, 1 teaspoon baking powder
- In a medium sized bowl combine flour, cocoa powder, baking powder, and salt. Whisk together and set aside.
- In a stand mixer or large bowl, combine softened butter, brown sugar, and white granulated sugar. Cream together on low speed until light and fluffy. This will take about 1-2 minutes.10 tablespoons unsalted butter, ¼ cup brown sugar, ½ cup white granulated sugar
- Pour in milk and peppermint extract. Mix together on low speed until combined.4 ounces whole milk, ¼ teaspoon pure peppermint extract
- Pour in dry ingredients and mix on low speed until just combined. Don't overmix your batter at this point to avoid dense cookies.
- Pour in chocolate chips and mix together with a silicone spatula.1 cup semi-sweet chocolate chips
- Scoop the dough into 16 balls and place them on the baking sheets 2 inches apart.
- Bake for 10-12 minutes. Sprinkle with crushed peppermint pieces once removed from the oven. Allow to cool on the baking sheet for about 4 minutes then transfer to a cooling rack.1 candy cane
- Once cooled, follow instructions for melting on the white chocolate melts. Then drizzle or dip the cookies. Sprinkle on crushed peppermint.
We love making these at Christmastime! So tasty!