The holidays are undeniably upon us, and we are all baking cookies like there is no tomorrow; at least, I am! =)
My daughter LOVES peppermint, so I made a holiday version of my favorite eggless chocolate cookie.
If you love rich, intensely chocolate cookies, and you love peppermint, and you’ve been known to eat peppermint candies all holiday season … well, these cookies are made for you and you alone.
Chocolate meets peppermint in these extremely satisfying holiday cookies that are sure to be a fast favorite.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Cocoa Powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking.
- Baking powder and Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugars: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar. Combining both sugars will help the cookies have the perfect texture with a deeper caramelized flavor.
- Chocolate chips: I used dark chocolate chips.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Peppermint extract: This is essential for peppermint cookies, don’t skip it!
- White chocolate chips: I use these to decorate the cookies after baking.
- Crushed peppermint candies (optional) to decorate.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make The Eggless Cookies Dough
First, mix dry ingredients and set them aside. Next, beat butter and sugars until light and fluffy. Add dry ingredients mixture and continue mixing just until incorporated. And then, add chocolate chip; mix to combine. Finally, beat in milk and peppermint extract.
- Form Cookie Dough into Balls
- Bake
- Decorate
Once cookies are completely cool, melt white chocolate in a microwave-safe bowl on 50% power in 30-second increments, stirring between intervals until melted and smooth.
Dip half of each cookie in white chocolate, then transfer to parchment paper and sprinkle with crushed peppermint candies. Chill the dipped cookies to let the chocolate set for about 10 minutes.
Measure the ingredients correctly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale, be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup) and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour; instead, use a spoon to scoop the flour into the measuring cup, and then use a knife (straight-edged) to level the flour across the measuring cup.
Don’t overmix your cookie dough, or you will end up with dense cookies.
For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
Storing & Freezing Instructions
STORE at room temperature in an airtight container for up to 3 days.
FREEZE: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to 2 months. To thaw, remove them from the freezer about 2 hours before enjoying and let them thaw at room temperature. You also freeze the cookie dough balls before baking.
No one likes a hard, dry cookie (especially not Santa). To ensure cookie freshness, store them in a container with a slice of white bread. The cookies will absorb that moisture, keeping them softer for longer.
Frequently Asked Questions
No, you don’t need to refrigerate this cookie dough. However, the colder the dough, the thicker the cookies, so if you have time, refrigerate the dough for 30 minutes or up to 2 days for an extra chevy/thick cookie.
Yes, use your favorite dairy-free butter, milk, and chocolate chips.
If you’re not a peppermint fan, just scale back or omit the peppermint extract and/or candy.
I haven’t tested the cookies with peppermint oil. You can try it but just keep in mind that the oil is much more potent than extract, so you would only need the tiniest amount!
Knowing when cookies are ready, It’s definitely more challenging with chocolate cookies – I look for set edges with soft centers.
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Recipe Card 📖
Eggless Chocolate Peppermint Cookies
Equipment
Ingredients
- 1 1/4 cup (175 g) all-purpose flour
- 6 tablespoons (45 g) unsweetened natural cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 3/4 cup (150 g) chocolate chips
- 3 tablespoons (45 ml) milk
- 1 teaspoon peppermint extract
- 1 cup (200 g) white chocolate chips
- 1/2 cup crushed peppermint candies (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper or silicone baking mats.
- Combine the flour, cocoa, baking powder, baking soda, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer, beat the butter, granulated sugar, and brown sugar on medium speed until smooth and creamy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.
- Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs.
- Add the chocolate chips and mix to distribute evenly.
- Add the milk and peppermint extract; mix until the dough comes together.
- Scoop out about 1 1/2 – 2 tablespoons of dough for each cookie. Roll each portion into a ball and place it on the prepared baking sheets, evenly spacing them about 2 inches apart. Note: You can bake these cookies immediately, but if you have time, refrigerate the dough for 30 minutes or up to 2 days for an extra chewy cookie.
- Bake for 10 to 12 minutes, or until the edges appear set, but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that’s okay; they will continue to set as they cool.
- Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Decorate:
- Once cookies are completely cool, melt white chocolate in a microwave-safe bowl on 50% power in 30-second increments, stirring between intervals until melted and smooth.
- Dip half of each cookie in white chocolate, then transfer to parchment paper and sprinkle with crushed peppermint candies. Chill the dipped cookies to let the chocolate set for about 10 minutes.
- GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
- DAIRY-FREE: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
- VEGAN CHOCOLATE: These are my favorite dairy-free chocolate chips.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in December 2020 The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
