This is the second December in a row we’ve made these chocolate peppermint cookies so now I’m going to say it’s a tradition. Chocolate and peppermint are the perfect flavors for the holiday season. I also like that they’re soft and a little gooey – while I love a good thin mint there’s something about a soft cookie I can’t resist.
Another thing I like about this cookie recipe is that it is easy to use an alternate to processed sugar. I also use white wheat flour which is less processed than white flour and the recipe still results in a soft and smooth batter. It’s nice to have a cookie that feels slightly less sugary and more wholesome than most other treats at this time of year.
Quick and Easy Process
These chocolate peppermint cookies only require a handful of ingredient and are easy to make. First, cream together the liquid ingredients and then add in the dry ones. It is usually a good idea to sift or mix together the dry ingredients first. But when I’m short on time I toss the dry ingredients on top and mix it extremely well before putting it in the freezer.
I like to use a mini ice cream scoop to make the perfect size. I actually thought I disliked making cookies until I got one and then I realized I just didn’t like balling the dough! A cookie scoop makes the process much quicker.
The reason freezing (and refrigerating) is required is so that the cookies don’t spread too much. Baking with liquid sweeteners has an added risk of runny desserts but a quick freeze usually does the trick. I also don’t flatten out the top at all before baking and they still turn out nice and smooth.
Once they’re baked, add crushed peppermint and then try not to eat them all in one sitting. The easy printable version is below.
- 1/2 cup unsalted butter
- 2/3 cup maple syrup or honey
- 1 large egg
- 1/4 tsp natural peppermint extract
- 1/4 tsp vanilla
- 1 1/4 cup whole wheat flour
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 candy cane (finely crushed)
- 1/3 cup semisweet chocolate chips
- Preheat oven to 350 degree.s
- Mix together maple syrup (or honey) with butter until creamy.
- Add extracts and egg and mix well.
- Spoon flour and cocoa into measuring cups to measure and then sift together all dry ingredients into the bowl. (Or just throw it all on top like me) Mix together very well.
- Add semisweet chocolate chips and stir with a spatula.
- Freeze for 10 minutes and then scoop onto non-greased cookie sheet. Refrigerate for another 5-10 minutes before placing in oven. Meanwhile put a candy cane in a plastic bag and crush it.
- Bake 8-10 minutes until the edges are no longer shiny but the center is.
- Sprinkle crushed candy cane over the cookies and allow to cool.
Adapted from Chewy Double Chocolate Chip Cookies
If you love this delicious cookie recipe, check out the recipes below:
Let me know what you think in the comments below!