This super soft and moist chocolate cookie is flavored with peppermint essential oil, making it a wonderful after dinner mint treat!
This cookie dough must be chilled, so plan accordingly.
- 1 cup Unsweetened Cocoa Powder
- 2 cups Granulated Sugar
- 1/2 cup Vegetable Oil
- 4 Eggs
- 2 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 4 drops Peppermint Essential Oil
- ~1/2 cup Powdered Sugar for coating
- 3-4 pieces Peppermint Candies/Candy Canes crushed to dust, for coating
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Before you begin, ensure there is enough room in the freezer/refrigerator. The dough must be chilled before baking.
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In a medium bowl, mix together cocoa powder, sugar and oil.
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Add 4 drops of Peppermint Essential Oil. (Essential Oil is powerful, trust me 4 drops is perfect!)
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Beat in eggs and vanilla. Mix until smooth and shiny.
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In another bowl, combine together flour, baking powder and salt.
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Stir into the cocoa mixture with a wooden spoon just until smooth.
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Cover the dough with plastic wrap and refrigerate for at least 4 hours (I chilled them overnight).
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Preheat oven to 350F. Prepare cookie sheets with silicon mats or parchment paper.
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Roll dough into 1 inch balls.
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Generously coat each ball in powdered sugar and place onto cookie sheets 2 inches apart.
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Bake for 10 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.
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Let cool for at least 5 minutes before removing from cookie sheets.
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Let rest on cooling rack until room temperature and then store in an airtight container.
Peppermint will flavor other baked goods, store these cookies in their own container.
BONUS: Crush peppermint candies/canes into dust and mix with the powdered sugar for added color and a little crunch!