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Elizabeth A.: "These are so good! I would make them without the…" Read More
13Ingredients
2Hours
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Ingredients
US|METRIC
1 SERVINGS
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 10 Tbsp. unsalted butter (softened)
- 1/2 cup Sugar in the Raw
- 1 large egg
- 1/2 cup Monk Fruit in the Raw®
- 2 Tbsp. whole milk
- 1 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- 8 oz. semi-sweet chocolate chips
- 1/2 cup candy canes (or mints, finely crushed for garnish, optional)
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Directions
- Set oven rack in center of oven. Preheat oven to 350-degrees F. Line 2 large baking sheets with baking parchment, set aside.
- In medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set dry ingredients aside.
- In the bowl of a stand mixer, or using large mixing bowl and hand-held mixer, beat butter with Sugar In The Raw on medium speed until butter is pale and fluffy; mixture will be grainy. Beat in egg and Monk Fruit In The Raw just until combined. Add dry ingredients and mix until completely combined; dough will be dense and dry. Add milk, vanilla, peppermint extract and mix until dough is moist and sticky. Mix in chocolate chips by hand.
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Reviews(1)
Elizabeth A. 8 years ago
These are so good! I would make them without the crushed candy canes it made the cookies hard to chew.