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These Chocolate Peppermint Cookies have a texture similar to crinkle cookies, with a soft middle, and slightly chewy around the edges! This is very delicius <3
2 point


Nutrition Information: Amount Per Serving: CALORIES: 74TOTAL FAT: 4gSATURATED FAT: 1gCHOLESTEROL: 16mgSODIUM: 48mgCARBOHYDRATES: 7gNET CARBOHYDRATES: 5gFIBER: 2gSUGAR: 2gPROTEIN: 1g

PREP TIME10 minutes

COOK TIME10 minutes

ADDITIONAL TIME2 hours


Ingredients

  • 1 tsp baking powder
  • 1 cup All-purpose flour or Gluten-free flour
  • 1/4 tsp kosher salt
  • 2 large eggs, room temperature
  • 3/4 cup zero point white granulated sweetener or regular white sugar 
  • 1/4 cup vegetable oil
  • 1/4 tsp peppermint extract
  • 2 oz. No sugar added milk or dark chocolate chips – I like to ChocZero milk chocolate chips.

Topping Ingredients:

  • 2 oz. No sugar added chocolate chips – I like to ChocZero. You can use milk, dark, or white chocolate chips.
  • 10 Bob’s sugar free peppermint candies, crushed

Instructions

  1. In a small microwavable bowl, microwave the no sugar added milk or dark chocolate chips in 15-second intervals, stirring in between, until melted and smooth. Let it cool slightly.
  2. In a small bowl, whisk flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk eggs, granulated sugar, and oil until well combined. Whisk in peppermint extract, then melted chocolate until combined.
  4. Add dry ingredients and stir until fully incorporated. Cover and refrigerate for at least 2 hours. (cookie dough should be firm but scoopable.)
  5. Preheat oven to 350 degrees. 
  6. Line two large baking sheets with parchment.
  7. Scoop about 25 level tablespoons dough and arrange 2-inches apart on prepared sheets. Press down each cookie dough so they lay flat.
  8. Bake cookies until they are set around the edges, 10 to 12 minutes. Remove from oven and let them cool completely.
  9. In a small microwavable bowl, microwave no sugar added milk or white chocolate chips in 15-second intervals, stirring in between, until melted and smooth.
  10. Dip one-half of each cookie into chocolate, then sprinkle with crushed peppermint candies. Place each dipped cookie on a large sheet of parchment.
  11. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
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