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   MSGID: 35259.fidonet_cooking@1:105/500 2da5fedc   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Peppermint Chocolate Cookies   
    Categories: Christmas, Cookies   
         Yield: 12 Cookies   
       
         1 c  All-purpose flour (125 g)   
       1/2 c  Unsweetened cocoa powder   
              - (40 g)   
       1/2 ts Baking soda (3 g)   
       1/4 ts Salt (1 g)   
       1/2 c  Vegan butter (115 g);   
              - measure before melting   
       3/4 c  Light brown sugar (150 g)   
       1/4 c  Unsweetened applesauce   
              - (60 g)   
         1 ts Vanilla extract (5 g)   
         1 ts Peppermint extract (5 g)   
       1/2 c  Chocolate chips (90 g)   
       1/3 c  Dark chocolate (50 g);   
              - chopped   
         2 tb Candy canes (1/2);   
              - crushed, for topping   
       
     Preparation time: 15 minutes Cooking time: 12 minutes   
        
     These soft, fudgy peppermint chocolate cookies are loaded with   
     pockets of chocolate and candy canes for an easy, festive holiday   
     treat!   
        
     Preheat your oven to 350?F (175?C).   
        
     Line a baking sheet with parchment paper.   
        
     In a bowl, whisk together flour, cocoa powder, baking soda, and salt.   
     Set aside.   
        
     In a separate large bowl, whisk the melted vegan butter, light brown   
     sugar, applesauce, vanilla extract and peppermint extract until well   
     combined and creamy.   
        
     Add the dry ingredients to the wet ingredients, mixing until just   
     combined.   
        
     Fold in vegan chocolate chips and chopped chocolate evenly throughout   
     the dough. Reserve 1 tb of each for the topping.   
        
     Refrigerate the dough for 15 minutes before shaping to help firm up   
     slightly.   
        
     Scoop dough (about 2 tb each) and roll into balls.   
        
     Place them about 2" apart on the baking sheet.   
        
     Top the cookie balls with reserved chocolate chips and chopped   
     chocolate.   
        
     Bake for 12 to 14 minutes. Cookies should look set but still be soft   
     in the middle.   
        
     Remove from heat and immediately add crushed candy canes on top while   
     the cookies are warm, if desired.   
        
     Let cookies cool on the baking sheet for 5 minutes, then carefully   
     transfer to a cooling rack to cool completely. They will still be   
     soft while warm.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:   
        
       
   MMMMM   
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