11 INGREDIENTS • 7 STEPS • 1HR 20MINS

Double Chocolate Peppermint Cookies

Name: Double Chocolate Peppermint Cookies
Total time: PT4800.0S
Yield: 12
Ingredients: 1 cup Semi-Sweet Chocolate Chips; 3/4 cup Unsalted Butter; 1 1/4 cup Brown Sugar; 1 Egg; 1 teaspoon Peppermint Extract; 3/4 cup All-Purpose Flour; 1/2 cup Coconut Flour; 1/2 cup Unsweetened Cocoa Powder; 3/4 teaspoon Baking Soda; 1 teaspoon Salt; 2 Candy Cane

Recipe

These chocolate peppermint cookies are easy to make and perfect for the holiday season.

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Food by Maria

I'm on a mission to change the way people eat and understand their food.

https://www.foodbymaria.com/

These chocolate peppermint cookies are easy to make and perfect for the holiday season.

1HR 20MINS

Total Time

$0.53

Cost Per Serving

Ingredients

Servings

12

us / metric

1 cup

Semi-Sweet Chocolate Chips

3/4 cup

Unsalted Butter, room temperature

vegan or regular

1 1/4 cups

Brown Sugar

1

Egg

1 tsp

Peppermint Extract

3/4 cup

All-Purpose Flour

I used Bob's Red Mill

1/2 cup

Coconut Flour

I used Bob's Red Mill

1/2 cup

Unsweetened Cocoa Powder

1 tsp

Baking Soda

1 tsp

Salt

2

Large Candy Canes, crushed

Nutrition Per Serving

VIEW ALL

Calories

309

Fat

16.5 g

Protein

3.2 g

Carbs

43.0 g

Add to plan

Double Chocolate Peppermint Cookies

Save

Food by Maria

I'm on a mission to change the way people eat and understand their food.

https://www.foodbymaria.com/

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!

Cooking InstructionsHide images

step 1

Preheat oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.

step 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.

step 3

To the bowl, add the Egg (1) and Peppermint Extract (1 tsp). Mix for 1 minute.

step 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 tsp), Salt (1 tsp), and Semi-Sweet Chocolate Chips (1 cup).

step 5

Once combined, cover the cookie dough in plastic wrap and let rest in the fridge for at least 1 hour.

step 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.

step 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.