Vegan chocolate peppermint cookies are soft and chewy, filled with white chocolate chunks, crunchy candy cane pieces, all mixed into a rich, dark chocolate cookie dough. The ultimate holiday cookie for chocolate and mint lovers that are super easy and fast to make.
- ½ cup 110g vegan butter, room temperature
- ½ cup 120g granulated sugar
- ½ cup 110g brown sugar, packed
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract (optional)
- 1 ½ 190g cups all-purpose flour
- ½ cup 50g cocoa powder, unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegan chopped white chocolate, or white chocolate chips
- ½ cup crushed peppermint candies or candy canes
- melted white chocolate and crushed peppermint candies for topping (optional)
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Preheat the oven to 175C (350F) and line a baking sheet with parchment paper.
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To a large bowl or stand mixer, add the butter, brown and granulated sugar. Beat the butter and sugar until light and creamy.
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Add milk, vanilla extract and peppermint extract, and mix until combined.
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Add the dry ingredients, flour, cocoa powder, baking soda, and salt to the bowl.
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Fold in the white chocolate chips.
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Scoop out about 2 tablespoons of dough and roll into balls, or scoop with a cookie/ ice cream scooper. Place the cookie dough balls at least 2 inches apart, they will spread in the oven. Top the cooke dough with optional extra chocolate and peppermint candy pieces.
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Bake the cookies for about 12 minutes. They will be still be soft in the middle, but will firm up as they cool.
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Let the cookies cool down for 10 min then move them to a cookie rack to cool down completely.
Once the cookies has cooled down, drizzle with optional melded white chocolate and more chopped candy cane. Let the chocolate set before stirring them in an airtight container.