These low-carb chocolate peppermint cookies combine a chocolate-chip cookie base with a smooth peppermint-chocolate frosting. A small amount of peppermint extract goes a long way, so add more only after tasting the frosting.
Ingredients
Cookies
- 1 bag Rosette's Chocolate Chip Cookie Mix
- 1 teaspoon cocoa powder
- 2 teaspoons sugar-free peppermint-bark syrup
- 5 tablespoons unsalted butter, melted
- 1 egg
Do not substitute peppermint extract for peppermint syrup in equal volume. Extract is much more concentrated.
Peppermint-chocolate frosting
- 1/4 teaspoon peppermint extract, plus more to taste
- 2/3 cup sugar-free chocolate chips
- 3 tablespoons milk
- Optional: finely crushed sugar-free peppermint candy
Directions
- Combine the cookie mix, cocoa powder, peppermint-bark syrup, melted butter and egg until evenly blended.
- Freeze the cookie dough for at least 1 hour.
- Preheat the oven to 350°F.
- Scoop the dough onto a baking sheet using a medium cookie scoop. If using a different size, adjust the baking time accordingly.
- Bake for 15–18 minutes. Cool completely before removing the cookies from the baking sheet.
- Place the peppermint extract, chocolate chips and milk in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each interval, until smooth. Taste before adding any additional extract.
- Spread the frosting over the cooled cookies. Garnish with finely crushed sugar-free peppermint candy, if desired.
