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
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
- 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.
- 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
- 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.
- In a small bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, whisk eggs, granulated sugar, and oil until well combined. Whisk in peppermint extract, then melted chocolate until combined.
- Add dry ingredients and stir until fully incorporated. Cover and refrigerate for at least 2 hours. (cookie dough should be firm but scoopable.)
- Preheat oven to 350 degrees.
- Line two large baking sheets with parchment.
- Scoop about 25 level tablespoons dough and arrange 2-inches apart on prepared sheets. Press down each cookie dough so they lay flat.
- Bake cookies until they are set around the edges, 10 to 12 minutes. Remove from oven and let them cool completely.
- 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.
- Dip one-half of each cookie into chocolate, then sprinkle with crushed peppermint candies. Place each dipped cookie on a large sheet of parchment.
- Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.