Double Chocolate Peppermint Cookies
Prep time
Cook time
Total time
A low calorie, crunchy, soft center chocolate cookie filled with chocolate chips and candy canes.
Serves: 40 Cookies
  • 1¾ cups sifted all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 stick butter, melted
  • ½ cup Truvia Baking Blend or 1 cup sugar
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • ½ cup candy canes-crushed up
  • ⅓ cup semi-sweet chocolate chips
  1. Preheat oven to 350 degrees
  2. Line two Baking Sheets with parchment paper; set aside.
  3. In a medium bowl, add flour, coco powder, baking powder and salt; mix together; set aside.
  4. 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.
  5. Gradually add flour mixture to egg mixture and beat until just combined.
  6. Fold in candy canes and chocolate chips.
  7. Scoop out about a table size amount of dough and place 2 inches apart onto prepared cookie sheet. Bake in oven for 10 to 12 minutes until lightly golden.
  8. Let cookies cool on baking sheet for 2 minutes then place onto a cooling rack. Store in an airtight container for up to three days.
Calories per cookie: 66, Fat: 3.6, Cholesterol: 9, Sodium: 81, Carbs: 8.4, Fiber: 1, Sugar: 2.5, Protein: 1.2
Nutrition Information
Serving size: 1 Cookie
Recipe by PB + P Design at