Month: December 2019

Makes 12 cookies

Prep: 20 minutes | Bake 10 minutes

• 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
• 3/4 cup sugar
• 1 large egg
• 3 drops natural peppermint extract
• 1 1/4 cup whole wheat white flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 2 Tbsp finely crushed candy cane
• 1/3 cup dark, bittersweet or semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
3. Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
4. Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
5. Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet.
6. Bake for 10 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
7. Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.

Nutrition Per Serving (1 of 12 cookies)

Calories: 210 | Fat: 10g | Saturated fat: 6g | Carbohydrates: 29g | Sugar: 17g | Protein: 2.3g