Chocolate Peppermint Cookies

To make chocolate peppermint cookies from scratch, start by preheating your oven to 350°F (180°C). In a mixing bowl, combine 1.5 cups of powdered confectioners sugar, 0.33 cup of unsweetened cocoa powder, a pinch of salt, and 1 teaspoon of vanilla extract. Whisk in egg whites until fully combined, then fold in 0.5 cup of chocolate chips. Spoon tablespoon-sized amounts of the batter onto a lined baking sheet, spacing them 3 inches apart. Bake for 9 minutes, then sprinkle with crushed hard peppermint candy before allowing them to cool.

Yes, chocolate peppermint cookies can be made gluten-free by using gluten-free powdered sugar and ensuring that the cocoa powder and chocolate chips are also gluten-free. This way, you can enjoy these festive cookies without gluten concerns.

If you're looking for an egg white substitute in chocolate peppermint cookies, you can use aquafaba (the liquid from canned chickpeas) as a 1:1 replacement. About 3 tablespoons of aquafaba will replace one egg white, making it a great vegan option for this recipe.

To store leftover chocolate peppermint cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

Chocolate peppermint cookies pair wonderfully with warm beverages like hot chocolate, peppermint tea, or even a rich coffee. The combination of chocolate and peppermint flavors complements the warmth of these drinks, making for a delightful holiday treat.