Chocolate Peppermint Cookies

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What a crazy whirlwind of a week I have had! Last Sunday, my sister and I decided to travel home to Canada to visit our family [specifically my Grandpa–he’s ill 🙁 ] We bought our plane tickets that Sunday and left on Wednesday! Thats 3 days! Crazy! Anyways, long story short, my little one and I have been in Canada for the past week visiting, partying, and trying to get over these pesky colds we’ve had. So, we got home yesterday! I am SO SO sorry for not updating my blog! Between traveling, visiting with family, and trying to keep everyone healthy, I haven’t really had loads of time. Plus I forgot my cord that uploads my pictures from my camera to the computer. Smart.

BUT, I’m back now, so I’m going to share with you a recipe that I entered last year into a Healthy Holiday Cookie contest that made it into the finals. Its really tasty and isn’t necessarily a holiday only cookie. I’d eat these any time of year….except for now…..because I’m getting over the stomach flu (did I mention I got the stomach flu on this trip, too?! Yeah, that part wasn’t too fun)
Anyways, these are moist and delectable. Chocolate and peppermint are one of my favorite combinations, too! So good! Not to mention healthy, too! I promise to be up and running like usual come Monday! Thank you for your patience and understanding.
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Chocolate Peppermint Cookies

These moist and delectable Chocolate Peppermint Cookies are great for Holiday baking! Plus they have a surprise ingredient inside!
servings 36 Small Cookies
Prep Time 12 minutes
Cook Time 9 minutes
Total Time 21 minutes




  • Whip butter, oil and sugars together until fluffy, 2 minutes. Mix in egg, vanilla and grated zucchini. Carefully mix in all dry ingredients until incorporated. Scoop onto greased cookie sheet and bake 7-9 minutes at 350. Delicious warm, or cooled.

For the Icing:

  •  Mix all ingredients together in small bowl until smooth in consistency.  Decorate with red sprinkles.


-If you don't care so much about these being healthy, then you can substitute 1 whole egg for the egg whites and you can use all white (all-purpose) flour instead of whole wheat flour.


Calories: 69kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 56mg | Potassium: 47mg | Fiber: 1g | Sugar: 7g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate peppermint cookies

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5 Responses
  1. Sharon

    I am new to the internet. I found your website thru Pinterest. I think you have some yummy looking items. However, I’m a diabetic and would love to see some additional recipes that are diabetic friendly. Some of these my family will be enjoying. God Bless You and have a wonderful day!

  2. Sharon

    I absolutely love your web site. You have some fantastic recipes. I’m new to Pinterest, however, I look forward to wonderful ideas in the future. Have a wonderful day…..God Bless

  3. ilana

    I think I’m going to try to make these by substituting the canola oil with apple sauce, I’ll let you know how it goes! Thanks for sharing!

  4. liesel

    wow, looks sooooo yummy! Is there something I could substitute for the zucchini when I don't have some? (I am a fan of it, I just don't always have it) Would applesauce work, or is it too runny? (and then use less sugar?)