by Lisa Podlecki, RD,
Diploma Sport Nutrition IOC
Cookies are one of my personal favourite desserts any time of the year. Filled with gooey chocolate and peppermint, these cookies are sure to be a popular holiday treat. As an added bonus, they freeze very well, so you can always make them in advance and bring them to your next Christmas party.
1 ¼ cups all-purpose flour
1/3 cup cocoa powder
¼ tsp. salt
½ tsp. baking soda
½ cup butter (room temperature)
½ cup brown sugar
½ cup white sugar
1 large egg
¼ tsp. peppermint extract
½ tsp. vanilla extract
½ cup semi-sweet chocolate chips
½cup peppermint pieces/candies
or crushed candy canes
Preheat oven to 350°F. Line two baking sheets with parchment paper. Crush candy canes or peppermint candies (if needed). In a medium bowl, mix together flour, cocoa powder, salt and baking soda.
In a large bowl, mix together butter, brown sugar, white sugar and egg. Add in vanilla and peppermint extract. Mix to combine. Slowly add the flour mixture and mix until combined. Stir in the chocolate chips and peppermint/candy cane pieces. Form batter into small balls with your hands and place 2 inches apart on cookie sheet. Lightly press down and top with small peppermint/candy cane pieces if desired.
Bake on middle rack of oven for 15 minutes. Cookies will be a bit soft in the centre but relatively firm overall. Cool on baking sheet for 3 to 5 minutes before removing. Makes about 15 cookies.
Lisa Podlecki is a Registered Dietitian and Sports Nutritionist in Edmonton. Lisa loves helping individuals meet their nutrition goals in a healthy and sustainable way and regularly speaks at the Running Room training programs. For more information, visit her website at www.oaktreenutrition.com. (Bio photo: Kaihla Tonai Photography)