Soft, chewy, and gooey vegan double chocolate peppermint cookies.
These Double Chocolate Peppermint Cookies are rich, chewy, soft, and oh so delicious. They are 100% vegan and easy and simple to make.
These cookies have to be in my top 3 favorite cookies at the moment…if not top 2.
The texture is all you want in a chocolate cookie -soft, chewy, melt-in-your mouth, chocolatey…the list goes on.
If you’re looking for a cookie to add to your holiday menu then consider this one.
How to make Double Chocolate Peppermint Cookies:
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Melt 4.5 oz. chocolate chips in a microwave-safe bowl in 25 second intervals. Once only a few unmelted chunks remain, whisk in remainder to prevent overcooking the chocolate. Cool chocolate for 5 minutes then whisk in melted butter, sugars and cocoa powder.
- Mix in the non-dairy milk, and peppermint extract. Add the flour, salt, baking powder and soda. Whisk together until fully combined. The dough will seem on the softer side. Let batter sit at room temp. for 10 minutes to firm up.
- Use a 1.5-2 tbsp cookie scoop to distribute dough onto parchment-lined baking sheet. Top with additional chocolate chips. Bake for 12 minutes. Immediately out of the oven, sprinkle tops with crushed peppermint. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack.
Why you’ll love these Double Chocolate Peppermint Cookies:
Soft & fudgy.
Delicious and melts-in-your-mouth
Perfect hot chocolate pairing!
Easy & simple to make.
Perfect holiday cookie (ideal for a cookie box, too!)
If you’re looking for more delicious vegan cookie recipes, you’ll also love these Oreo Chocolate Chip Cookies, these Salted Dark Chocolate Chunk Espresso Cookies, and The Best Vegan Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft, chewy, and gooey vegan double chocolate peppermint cookies.
- 4.5 oz + ½ cup dark chocolate chips, divided
- ½ cup vegan butter
- ⅓ cup (69g) packed brown sugar
- ¼ cup (52g) granulated sugar
- ¼ cup (24g) dutch-processed cocoa powder
- 2 tbsp unsweetened, non-dairy milk
- ¾ tsp peppermint extract
- ¾ + 1 tbsp cup (99g) all-purpose flour
- ½ tsp salt
- ¾ tsp baking powder
- ¼ tsp baking soda
- ⅓ cup crushed peppermint
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Preheat oven to 350°F. Line a large baking sheet with parchment paper.
-
Melt 4.5 oz. chocolate chips in a microwave-safe bowl in 25 second intervals. Once only a few unmelted chunks remain, whisk in remainder to prevent overcooking the chocolate. Cool chocolate for 5 minutes then whisk in melted butter, sugars and cocoa powder.
-
Mix in the non-dairy milk, and peppermint extract. Add the flour, salt, baking powder and soda. Whisk together until fully combined. The dough will seem on the softer side. Let batter sit at room temp. for 10 minutes to firm up.
-
Use a 1.5-2 tbsp cookie scoop to distribute dough onto parchment-lined baking sheet. Top with additional chocolate chips. Bake for 12 minutes. Immediately out of the oven, sprinkle tops with crushed peppermint. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack.
These cookies are absolutely incredible! So soft and fudgy, and the flavors are perfect.