Eggless Chocolate Peppermint Cookies
The perfect festive eggless peppermint chocolate cookies! These cookies are soft, rich, and have just the right amount of peppermint flavor for the holidays.
Equipment
Stand Mixer or Hand Mixer
Baking Sheet
cooling rack
parchment paper
Video
Ingredients
- 1 ½ cups (195 g) all-purpose flour *Scoop and level
- 1/2 cup (40 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup (110 g) unsalted butter softened
- 1/2 cup (100 g) white granulated sugar
- 1/2 cup (110 g) brown sugar packed
- 1/4 teaspoon pure peppermint extract
- 1/4 cup whole milk room temperature
- 1 cup (175 g) semi-sweet chocolate chips
- 1 candy cane or peppermint stick crushed
- 12 ounces 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 , 1/2 cup unsweetened cocoa powder, ¼ teaspoon salt, 1 teaspoon baking soda
- In a medium sized bowl combine flour, cocoa powder, baking soda, 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.1/2 cup unsalted butter , 1/2 cup brown sugar, 1/2 cup white granulated sugar
- Pour in milk and peppermint extract. Mix together on low speed until combined.1/4 cup whole milk , 1/4 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.
- Set aside some chocolate chips to top the cookies right before baking. Pour the remaining chocolate chips into the cookie dough and fold together using a silicone spatula.1 cup semi-sweet chocolate chips
- Scoop the dough and roll into 15 equally sized balls (about 50 grams a piece). Place on the prepared baking sheets about 3 inches apart. Place 5-6 chocolate chips on the top of each dough ball.
- Bake for 10-12 minutes. You are looking for the edges to be formed and the center of the cookie to no longer be wet. Sprinkle with crushed peppermint pieces once removed from the oven.1 candy cane or peppermint stick
- Allow to cool on the baking sheet for about 4 minutes then transfer to a cooling rack.
- Once cooled, follow instructions for melting on the white chocolate melts. Then drizzle or dip the cookies. Sprinkle on more crushed peppermint if desired!12 ounces White chocolate candy melts
Notes
* Scoop flour into the measuring cup with a spoon and then level off with a knife
These cookies require no chill time. If you do make the dough ahead of time, please note the cookies will be much taller and won't spread as much as the flour had more time to absorb moisture.
Allow the cookies to cool completely prior to dipping in white chocolate.
Allergy-friendly swaps:
To make these cookies gluten-free: use a gluten free 1:1 baking flour. I prefer to use Bob's Red Mill brand.
To make these cookies dairy-free: Use a vegan butter (stick kind, not a spreadable one). Use a dairy-free milk such as oat milk, almond milk or soy milk. Use dairy-free chocolate chips and melts.
Nutrition
Calories: 354kcalCarbohydrates: 45gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 22mgSodium: 139mgPotassium: 208mgFiber: 2gSugar: 32gVitamin A: 209IUVitamin C: 0.1mgCalcium: 71mgIron: 2mg
Tried this recipe?Let me know how it was!