Eggless Triple Chocolate Peppermint Cookies Recipe (2024)

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1. 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.

2. Form Cookie Dough into Balls

   

3. Bake

   

4. Decorate

   Once cookies are completelycool, 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.

PRO TIP: Keep Your Cookies Soft!

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.

Does the dough need to be refrigerated?

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.

Can I make this recipe dairy-free?

Yes, use your favorite dairy-free butter, milk, and chocolate chips.

Can I omit the peppermint extract and/or candies?

If you’re not a peppermint fan, just scale back or omit the peppermint extract and/or candy.

Can I use culinary-safe peppermint essential oil instead of the extract?

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!

How do you test chocolate cookies to know when they are done baking?

Knowing when cookies are ready, It’s definitely more challenging with chocolate cookies – I look for set edges with soft centers.

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 26 cookies

• ▢ 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)

• 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.

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