Fudgy Chocolate-Peppermint Cookies

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Fudgy Chocolate-Peppermint CookiesRecipe

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

When a soft, fudgy cookie meets crunchy candy cane shards, it's a match made in heaven.

Serves 24 (serving size: 1 cookie)


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6.75 ounces white whole-wheat flour (about 1 1/2 cups)
5 tablespoons unsweetened cocoa, sifted
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
7 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
1 large egg
1 1/2 ounces peppermint candy cane, lightly crushed


Hands-on: 20 Minutes
Total: 37 Minutes

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring with a whisk.

3. Place sugar and butter in a bowl. Beat with a mixer at medium speed until well combined (about 3 minutes). Add vanilla and egg, beating until well combined. Add flour mixture; beat at low speed just until combined. Shape dough into 24 balls; place 2 inches apart on 2 baking sheets lined with parchment paper. Flatten cookies with the bottom of a glass. Mound a generous 1/4 teaspoon crushed peppermint in center of each cookie. Bake at 350° for 7 minutes. Cool completely on pans.

Bake a Second Batch

No problems doubling--or even tripling--the dough for these cookies in a large bowl.

Created date

October 2015

Nutritional Information

Calories 101
Fat 3.8 g
Satfat 2.3 g
Monofat 1 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 16 g
Fiber 1 g
Cholesterol 17 mg
Iron 1 mg
Sodium 51 mg
Calcium 14 mg