The Pioneer Woman Tasty Kitchen
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Double Chocolate Peppermint Cookies

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Level: Easy

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Description

A low-calorie, crunchy, soft center chocolate cookie filled with chocolate chips and candy canes.

Ingredients

  • 1-¾ cup Sifted All-Purpose Flour
  • ¼ cups Unsweetened Cocoa Powder
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 stick Butter, Melted
  • ½ cups Truvia Baking Blend Or 1 Cup Sugar
  • 2 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • ½ cups Candy Canes Crushed Up
  • ⅓ cups Semi-Sweet Chocolate Chips

Preparation

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper; set aside.

In a medium bowl, add flour, cocoa powder, baking powder and salt. Mix together; set aside.

In a large mixing bowl, add butter and sugar; beat until combined. Beat in one egg at a time until combined. Beat in vanilla extract.

Gradually add flour mixture to egg mixture and beat until just combined. Fold in candy canes and chocolate chips.

Scoop out about tablespoon-sized amounts of dough and place 2 inches apart onto prepared cookie sheet. Bake in oven for 10 to 12 minutes until lightly golden.

Let cookies cool on baking sheet for 2 minutes then place onto cooling rack. Store in an airtight container for up to 3 days.

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