These chocolate peppermint cookies are easy to make and perfect for the holiday season.
Total Time
1hr 20min
0.0
0 Ratings
Author: Food by Maria
Servings:
12
Ingredients
•
1
cup
Semi-Sweet Chocolate Chips
•
3/4
cup
Unsalted Butter
, room temperature
•
1 1/4
cups
Brown Sugar
•
1
Eggland's Best Classic Egg
•
1
tsp
Peppermint Extract
•
3/4
cup
All-Purpose Flour
•
1/2
cup
Coconut Flour
•
1/2
cup
Unsweetened Cocoa Powder
•
1/2
tsp
Baking Soda
•
1
tsp
Salt
•
2
Large
Candy Canes
, crushed
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
2.
In a large mixing bowl, using a hand mixer, mix together the Unsalted Butter (3/4 cup) and Brown Sugar (1 1/4 cups) till creamed.
3.
To the bowl, add the Eggland's Best Classic Egg (1) and Peppermint Extract (1 tsp). Mix for 1 minute.
4.
To the bowl, begin combining the All-Purpose Flour (3/4 cup), Coconut Flour (1/2 cup), Unsweetened Cocoa Powder (1/2 cup), Baking Soda (1/2 tsp), Salt (1 tsp), and Semi-Sweet Chocolate Chips (1 cup).
5.
Once combined, cover the cookie dough in plastic wrap and let rest in the fridge for at least 1 hour.
6.
Using a 1 tbsp. cookie scoop or 1 tbsp. spoon, begin scooping, rolling and flattening on to the cookie sheet. You should be able to cook 12 cookies on each baking sheet, yielding around 22-24 cookies. Leave around 1 1/2 inches per cookie.
7.
Bake for 10-11 minutes. Dust each cookie with some crushed Candy Canes (2) immediately. Let them sit on the baking sheet for 3 minutes before removing and cooling on a baking rack completely.
Author's Notes
Want even more chocolate flavor? Feel free to press a small piece of dark chocolate into the top of each cookie before baking!
Nutrition Per Serving
CALORIES
332
FAT
16.9 g
PROTEIN
3.7 g
CARBS
47.0 g
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