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Peppermint chocolate cookies piled on parchment paper.

Peppermint Chocolate Cookies

Print Recipe
These soft, fudgy peppermint chocolate cookies are loaded with pockets of chocolate and candy canes for an easy, festive holiday treat!
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 15 minutes
Total Time 42 minutes
Servings 12 cookies
Calories 224
Author Jessica Hylton

Ingredients

  • 1 cup all-purpose flour 125g
  • ½ cup unsweetened cocoa powder 40g
  • ½ teaspoon baking soda 3g
  • ¼ teaspoon salt 1g
  • ½ cup vegan butter melted – 115g (Measure before melting)
  • ¾ cup light brown sugar 150g
  • ¼ cup unsweetened applesauce 60g
  • 1 teaspoon vanilla extract 5g
  • 1 teaspoon peppermint extract 5g
  • ½ cup vegan chocolate chips 90g
  • ⅓ cup vegan dark chocolate chopped – 50g
  • 2 tablespoons crushed candy canes for topping about ½ candy cane

Instructions

  • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper.
  • In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • In a separate large bowl, whisk the melted vegan butter, light brown sugar, applesauce, vanilla extract and peppermint extract until well combined and creamy.
  • Add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in vegan chocolate chips and chopped chocolate evenly throughout the dough. Reserve 1 tablespoon of each for the topping.
  • Refrigerate the dough for 15 minutes before shaping to help firm up slightly.
  • Scoop dough (about 2 tablespoons each) and roll into balls.
  • Place them about 2 inches apart on the baking sheet.
  • Top the cookie balls with reserved chocolate chips and chopped chocolate.
  • Bake for 12-14 minutes. Cookies should look set but still be soft in the middle.
  • Remove from heat and immediately add crushed candy canes on top while the cookies are warm, if desired.
  • Let cookies cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to cool completely. They will still be soft while warm.

Notes

  • Room temperature: Store these peppermint chocolate cookies in an airtight container for 3 to 4 days. Place parchment between layers to prevent sticking.
  • Freezer: Freeze the baked cookies for up to 2 months. Thaw at room temperature or warm in the microwave for 10–12 seconds.

Nutrition

Calories: 224kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 161mg | Potassium: 126mg | Fiber: 3g | Sugar: 19g | Vitamin A: 363IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 2mg