These Chocolate Peppermint Cookies have a texture similar to crinkle cookies, with a soft middle, and slightly chewy around the edges! 

Makes 25 cookies

What ingredients do I need to make these Chocolate Peppermint Cookies?

• No sugar added milk or dark chocolate chips-divided. You will use 2oz. melted in the batter and 2 oz. melted for the topping.
• All-purpose flour or gluten-free flour
• Baking powder
• Kosher salt
• Large eggs- room temperature
• Zero point white granulated sweetener or regular sugar – these can be made with sweetener or regular white sugar, depending on your preference.
• Vegetable oil
• Peppermint extract– make sure it’s pure peppermint and not mint. There is a difference in taste.

Topping Ingredients:

• No sugar added chocolate chips – I like to use ChocZero no sugar added chocolate chips. You can use milk, dark, or white no sugar added chocolate chips. You can find ChocZero chips HERE. You can save 15% on your order with promo code: POUND15
• 6 Bob’s sugar free peppermint mints-crushed. I get these at Walmart or online HERE on Amazon. You could substitute these for the regular peppermint candies if you are unable to find these.  

What chocolate do you recommend using for these Chocolate Peppermint Cookies?

I love ChocZero no sugar added chocolate chips. They sell white, dark, and milk no sugar added chocolate chips! They melt and taste just like regular chocolate chips -without the sugar!

How do I make these Chocolate Peppermint Cookies?

In a small microwavable bowl, microwave the unsweetened chocolate in 15-second intervals, stirring in between, until melted and smooth. Let cool slightly.

In a small bowl, whisk flour, baking powder, and salt. Set aside.

In a large bowl, whisk eggs, granulated sugar, and oil until well combined.

Whisk in peppermint extract, then melted chocolate until combined.

Add dry ingredients and stir until fully incorporated.

Cover and refrigerate for at least 2 hours.

( Dough should be firm but scoopable.)

Preheat oven to 350 degrees. 
Line two large baking sheets with parchment.
Scoop about 25 level tablespoons dough and arrange 2-inches apart on prepared sheets.

Press down each cookie dough so they lay flat.

Bake cookies until they are set around the edges, 10 to 12 minutes. Remove from oven and let them cool completely.
In a small microwavable bowl, microwave no sugar added milk or white chocolate chips in 15-second intervals, stirring in between, until melted and smooth.

Dip one-half of each cookie into chocolate, then sprinkle with crushed peppermint candies.

Place each dipped cookie on a large sheet of parchment.

Store leftovers in an airtight container for up to 5 days.

Freeze for up to 3 months.

Ingredients:

• 2 oz. No sugar added milk or dark chocolate chips – I like to ChocZero milk chocolate chips.  
• 1 cup All-purpose flour
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 2 large eggs, room temperature
• 3/4 cup zero point white granulated sweetener or regular white sugar 
• 1/4 cup vegetable oil
• 1/4 tsp peppermint extract

Topping Ingredients:

• 2 oz. No sugar added chocolate chips – I like to ChocZero. You can use milk, dark, or white chocolate chips.  
• 6 Bob’s sugar free peppermint candies, crushed 

Directions:

1. In a small microwavable bowl, microwave the no sugar added milk or dark chocolate chips in 15-second intervals, stirring in between, until melted and smooth. Let it cool slightly.
2. In a small bowl, whisk flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk eggs, granulated sugar, and oil until well combined. Whisk in peppermint extract, then melted chocolate until combined.
4. Add dry ingredients and stir until fully incorporated. Cover and refrigerate for at least 2 hours. (cookie dough should be firm but scoopable.)
5. Preheat oven to 350 degrees. 
6. Line two large baking sheets with parchment.
7. Scoop about 25 level tablespoons dough and arrange 2-inches apart on prepared sheets. Press down each cookie dough so they lay flat.
8. Bake cookies until they are set around the edges, 10 to 12 minutes. Remove from oven and let them cool completely.
9. In a small microwavable bowl, microwave no sugar added milk or white chocolate chips in 15-second intervals, stirring in between, until melted and smooth.
10. Dip one-half of each cookie into chocolate, then sprinkle with crushed peppermint candies. Place each dipped cookie on a large sheet of parchment.
11. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

Makes 25 cookies

2 Points® for 1 cookie made with Lakanto Monk-fruit sweetener or 4 WW points for 1 cookie if using regular sugar 

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The WW recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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