Peppermint Twist Vegan Cookies (Print Version)

Chewy treats with cocoa and peppermint, crisp edges, perfect for cozy holiday moments.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 0.5 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 0.5 teaspoon baking powder
05 - 0.5 teaspoon fine sea salt

→ Wet Ingredients

06 - 1 cup vegan butter, softened
07 - 0.75 cup brown sugar
08 - 0.25 cup granulated sugar
09 - 0.25 cup unsweetened plant-based milk (almond, soy, or oat)
10 - 1 teaspoon pure vanilla extract
11 - 0.5 teaspoon peppermint extract

→ Add-Ins & Toppings

12 - 0.5 cup vegan chocolate chips
13 - 0.5 cup crushed vegan peppermint candies, plus extra for topping

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
03 - In a large bowl, beat vegan butter with brown and granulated sugars until light and fluffy, about 2 to 3 minutes.
04 - Mix in plant-based milk, vanilla extract, and peppermint extract until fully incorporated.
05 - Gradually add the dry mixture to the wet ingredients, stirring until a dough forms.
06 - Gently fold in vegan chocolate chips and crushed peppermint candies.
07 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing about 2 inches apart.
08 - Lightly press additional crushed peppermint candies on top of each dough ball.
09 - Bake for 11 to 13 minutes until edges are set but centers remain soft.
10 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're vegan and nut-free, so almost everyone at your gathering can grab one without worry.
  • The combination of cocoa and peppermint feels fancy, but the dough comes together in about fifteen minutes.
  • Your kitchen will smell incredible, and the contrast of textures keeps you coming back for just one more.
02 -
  • Don't overbake these cookies, or the edges become hard and the peppermint flavor gets bitter instead of bright.
  • If your peppermint candies are really hard, pulse them in a food processor instead of crushing by hand so they stay consistently sized.
  • Vegan butter brands behave differently, so if your dough seems too soft, chill it briefly before scooping.
03 -
  • Room-temperature vegan butter is non-negotiable; it creams properly and gives you a lighter, more tender cookie.
  • If you're serving these to people who didn't know they were vegan, don't tell them until they've had one and loved it.

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