Soft, chewy, and gooey double chocolate peppermint cookies with notes of peppermint and studded with chunks of dark chocolate. This will be your new favorite treat this holiday season.
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.
Getting the ingredients right in these cookies are key to an optimal texture and flavor.
These cookies contain:
Flour, cocoa powder, baking soda and powder, and salt for the dry ingredients.
Vegan butter, brown sugar, cane sugar, applesauce, and peppermint extract for the wet ingredients.
And of course, dark chocolate chunks.
These cookies are relatively simple to make.
Start by creaming together the butter and sugars. Mix in the applesauce, and peppermint extract until combined.
Add in the flour, cocoa powder, baking soda and powder, and salt. Beat on low until a soft dough forms. Fold in the dark chocolate chunks.
Roll approx. 2 tbsp dough into a ball and place on a lined cookie sheet. Bake for 11 minutes. Allow cooling for 5 minutes before transferring to a wire cooling rack.
(Optional): Sprinkle with crushed peppermint.
These Double Chocolate Peppermint Cookies are…
- Soft, chewy, and gooey
- Simple and easy
- 100% plant-based
- Oh so delicious!
Soft, chewy, and gooey double chocolate peppermint cookies with notes of peppermint and studded with chunks of dark chocolate. This treat will be your new favorite this holiday season.
- ½ cup room temperature, softened
- ½ cup packed brown sugar
- ¼ cup cane sugar
- ⅓ cup unsweetened applesauce
- ½ tsp peppermint extract
- 1 ¼ cups all-purpose flour
- ⅓ cup dutch-processed cocoa powder
- ¾ tsp baking soda
- ¼ tsp salt
- ½-¾ cup chopped dark chocolate or dark chocolate chunks
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, use a handheld mixer to cream together the butter and sugars until smooth and combined. Mix in the applesauce and peppermint extract until combined. Add the flour, cocoa powder, baking soda and powder, and salt. Mix on low until a soft dough forms. Fold in the chocolate chunks.
Roll 2 tbsp of dough into a ball. Repeat with the remaining dough. Line on the prepared baking sheet. Slightly press each dough ball with the palm of your hand. Bake for 10 minutes. They might feel slightly underdone in the middle, that is ok (this will make them fudgey!).
Allow cooling for 5 minutes on the baking sheet before transferring to a wire cooling rack. (Optional): While still warm, sprinkle on crushed peppermint.