Crunchy on the outside, fudgy on the inside, that is what these yummy peppermint cookies are like. If you are a fan of the flavor combination of chocolate and peppermint, these will be on your must- make list.These cookies are from my book, Gluten-Free Cookies.
Chocolate Peppermint Cookies
Makes 30 to 36 cookies
1 1/2 cups powdered sugar
2/3 cup Dutch-process cocoa
2 large egg whites
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure peppermint extract
1/2 cup mini chocolate chips
Preheat oven to 350oF. Line cookie sheets with parchment.
In a medium bowl, sift together the powdered sugar and cocoa.
In the small bowl of an electric mixer, combine egg whites and salt. Set mixer speed to high and beat until soft peaks form. Add sugar-cocoa mixture, 1 tablespoon at a time, until thoroughly combined. Set mixer speed to low. Mix in vanilla and peppermint extracts. Add chocolate chips and mix until thoroughly combined. Dough will have consistency of thick frosting.
Using a small cookie scoop, shape dough into 1-inch mounds and drop onto prepared cookie sheets, spacing them about 2 inches apart. Bake until tops are shiny and faintly cracked, about 10 to 12 minutes. Cool completely on cookie sheets.
Store cookies in an airtight container for up to 5 days.