Vegan Peppermint & Chocolate Cookies

Christmas Dessert: Vegan Peppermint Cookies

These Vegan Peppermint and Chocolate cookies are an ideal Christmas dessert, especially for a cozy weekend spent watching movies like Home Alone. The cookies offer a fantastic blend of rich chocolate with a touch of peppermint that's simply irresistible. If that wasn't enough, inside the cookie you'll find a sweet, gooey surprise of marshmallow that makes these cookies even more delicious. Plus, this recipe is a breeze to make, and you'll have a batch of these ready to enjoy in just 40 minutes.

How To Store Vegan Chocolate & Peppermint Cookies

To ensure your Vegan Chocolate and Peppermint cookies stay fresh and delicious for longer, follow these simple storage tips:

Cool completely: Allow the cookies to cool completely at room temperature before storing.

Airtight Container: Add the cookies to an airtight container this is to protect them from drying out and absorbing any unwanted odors in the refrigerator.

Refrigerator: Store the cookies in the refrigerator for up to 4-5 days to maintain their texture and flavor. They'll keep the moisture for longer if they're stored at room temp but then they won't last as long.

Freezer: For longer storage, tightly wrap the cookies in plastic wrap or place them in an airtight container and freeze for up to 2-3 months. Put the cookies in the refrigerator overnight before eating.

By following these storage guidelines, you can extend the 'shelf life' of your Vegan Chocolate & Peppermint and enjoy their deliciousness for as long as possible.

VEGAN CHOCOLATE & PEPPERMINT COOKIES

Prep-Time: 10 mins

Baking Time: 10 mins

Amount: 6-8 cookies

Ingredients

120g vegan butter

190g white sugar

1/4 tsp peppermint extract

40g cocoa powder

125g plain flour

1 tsp baking powder

1/2 tsp salt

1-2 tbsp oat milk

handful of chocolate chips

vegan marshmallows (I used Dandies)

Instructions

1. Add the butter, sugar and peppermint extract to a large mixing bowl, whisk until its fully mixed and there are no lumps of butter left.

2. Then add the rest of the ingredients, mix it together slowly, making sure everything is mixed well but be careful you don't overmix the dough.

3. Add the dough to the freezer for 20 mins.

4. Take the cold dough out and use a tablespoon to scoop out 2 1/2 ish for each cookie, then add half a marshmallow inside it and cover it with the dough. Roll it in your hands so you're left with a ball. Continue doing that with the rest of the dough.

5. Bake the cookies at 180 degrees for about 10 minutes (if you want them fudgy), if you want a more ‘dry’ cookie, bake them for 15-20 minutes. Enjoy.

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