AuthorAnna@TollerantCategoryDessert, TreatsMake an Espresso Shot and let it cool down. Then add Peppermint Extract to it.
In a Mixing Bowl, whisk together all dry ingredients
Add vegan butter, white sugar, brown sugar and salt to a separate bowl and whisk it with an electric mixer until the vegan butter is fluffy and light.
Pour the COLD espresso-mint shot into the vegan butter and sugar mixture and mix again until everything is smooth and combined.
Now gradually add the dry ingredients into the wet ingredients bowl and mix until you get a crumbly texture.
Add the chocolate chips and peppermint chunks and knead the crumbles into a dough
Let the dough sit for at least 15 minutes in the fridge.
Once the dough is chilled, knead it again and form into 15 Balls.
Place them on a baking tray and press them down so they flatten out a little bit.
Bake them in a preheated oven at 375°F (180°C) for 10 Minutes. They will still be soft while they are warm so give them a little bit of time to cool down and then enjoy!
Ingredients
Directions
Make an Espresso Shot and let it cool down. Then add Peppermint Extract to it.
In a Mixing Bowl, whisk together all dry ingredients
Add vegan butter, white sugar, brown sugar and salt to a separate bowl and whisk it with an electric mixer until the vegan butter is fluffy and light.
Pour the COLD espresso-mint shot into the vegan butter and sugar mixture and mix again until everything is smooth and combined.
Now gradually add the dry ingredients into the wet ingredients bowl and mix until you get a crumbly texture.
Add the chocolate chips and peppermint chunks and knead the crumbles into a dough
Let the dough sit for at least 15 minutes in the fridge.
Once the dough is chilled, knead it again and form into 15 Balls.
Place them on a baking tray and press them down so they flatten out a little bit.
Bake them in a preheated oven at 375°F (180°C) for 10 Minutes. They will still be soft while they are warm so give them a little bit of time to cool down and then enjoy!