I feel like I've stumbled upon Yukon Cornelius's claymation-tastic Peppermint Mine from Rudolph the Red-Nosed Reindeer. Escape into your own winter wonderland fantasy with these fudgy minty marshmallowy cookies. These nuggets of refreshing goodness deliver the pepperminty flavor you know and love without the tooth-breaking crunch of crushed candy canes.
Ingredients
4 ounces dark chocolate, chopped
1 1/2 cups all purpose flour
1/2 cup 100% cocoa powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup vegan butter
1/4 cup almond milk
1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
1 cup packed organic brown sugar
1/2 cup organic granulated sugar
1 teaspoon peppermint extract
1 cup vegan chocolate chips
1 cup Dandies Peppermint Marshmallows
4 ounces dark chocolate, chopped
1 1/2 cups all purpose flour
1/2 cup 100% cocoa powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
3/4 cup vegan butter
1/4 cup almond milk
1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
1 cup packed organic brown sugar
1/2 cup organic granulated sugar
1 teaspoon peppermint extract
1 cup vegan chocolate chips
1 cup Dandies Peppermint Marshmallows
Directions
Preheat the oven to 325°F. In a microwave safe bowl, melt 1/4 cup of the butter together with the chopped dark chocolate for 25 second intervals, stirring in between until completely smooth. Allow the chocolate-butter mixture to come to room temperature.
In a separate bowl, beat together the remaining 1/2 cup butter with the sugars, almond milk, flax egg and peppermint extract using a hand mixer or standing mixer on low speed. Add in the cooled chocolate mixture and continue to mix until fully combined.
In another bowl, sift together dry ingredients (flour, cocoa powder, baking soda and salt). Slowly incorporate the dry ingredients into the wet ingredients and mix until smooth. Fold in the chocolate chips and marshmallows. Cover and refrigerate the dough for at least 30 minutes. This will help the cookies hold their shape while baking.
Scoop evenly spaced balls of dough onto a greased baking sheet lined with parchment paper. Bake for about 15 minutes. Find a cozy spot by the fireplace with a view of snow falling outside the window. Enjoy!
Preheat the oven to 325°F. In a microwave safe bowl, melt 1/4 cup of the butter together with the chopped dark chocolate for 25 second intervals, stirring in between until completely smooth. Allow the chocolate-butter mixture to come to room temperature.
In a separate bowl, beat together the remaining 1/2 cup butter with the sugars, almond milk, flax egg and peppermint extract using a hand mixer or standing mixer on low speed. Add in the cooled chocolate mixture and continue to mix until fully combined.
In another bowl, sift together dry ingredients (flour, cocoa powder, baking soda and salt). Slowly incorporate the dry ingredients into the wet ingredients and mix until smooth. Fold in the chocolate chips and marshmallows. Cover and refrigerate the dough for at least 30 minutes. This will help the cookies hold their shape while baking.
Scoop evenly spaced balls of dough onto a greased baking sheet lined with parchment paper. Bake for about 15 minutes. Find a cozy spot by the fireplace with a view of snow falling outside the window. Enjoy!
