Desserts without dairy can be velvety and delicious. Use a large bowl to accommodate the balloon whisk. To give the mousse time to cook, whisk with broad, leisurely strokes as opposed to quickly.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 18 |
| Yield: | 18 cookies |
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup packed brown sugar
- ¾ cup margarine
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon peppermint extract
- 1 cup semisweet chocolate chips
- 4 (1 ounce) squares white baking chocolate, melted
- 1 small candy cane, crushed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper.
- Sift together flour, cocoa powder, baking soda, and salt into a bowl.
- Cream brown sugar and margarine in a bowl with an electric mixer until well blended. Beat in eggs, vanilla, and peppermint extract until light and creamy. Add dry ingredients and mix until just blended. Stir in chocolate chips.
- Drop 1/4-cup scoops of dough onto the prepared sheets; cookies should be about 3 inches apart.
- Bake in the preheated oven until the edges are lightly toasted, 15 to 17 minutes. Cool on the cookie sheets briefly before transferring to a wire rack to cool completely, about 20 minutes.
- Spread melted white chocolate to cover the top of each cookie. Sprinkle crushed candy canes over top. Let white chocolate cool completely before serving, 15 to 20 minutes.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 206 mg |
| Sugars | 21 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
The first batch was dry and overly minty. I changed the margarine to 1/2 C butter and adjusted the vanilla and peppermint to 2 tsp each. The flavor and texture was improved. Reviews from family and friends was okay but not great.
I’ve made these with a recipe very similar. First of all the candy canes need to be ground much finer, using some in the cookie dough as well as topping. Second, I use melted chocolate chips to spread on the cookies. Much better than white chocolate.