‘Tis the season for all things peppermint: candy, ice cream, hot chocolate – and cookies, of course! These Whole Wheat Chocolate Chip Peppermint Cookies are based off of one of my favorite Christmas cookie recipes. I made them a little healthier by adding Hodgson Mill Whole Wheat Flour to the recipe. Getting some whole grains into the cookie jar while also creating a great tasting cookie is always a good idea in my book. This recipe takes everything that’s wonderful about chocolate chip cookies and bumps it up a holiday notch by including Peppermint Crunch Junior Mints® and crushed candy canes. I love the combination of chocolate and peppermint – not to mention chocolate chip cookies in general – and this recipe doesn’t disappoint. These cookies are also great to make with kids since there are several steps that are perfect for little helpers – just be sure you have plenty of chocolate chips and candy to spare.
Begin by collecting the main ingredients – Hodgson Mill Whole Wheat Flour, Hodgson Mill Naturally White Flour, candy canes, chocolate chips, and Peppermint Crunch Junior Mints®. (If you can’t find the peppermint crunch version, regular Junior Mints will work just fine.) Unwrap the candy canes, put them into a freezer bag, seal it and send your little helpers outside with a hammer, ice cream scoop or heavy spoon to smash them into bits. When your helpers have returned, triumphant with the smashed candy canes, pour the bits into a shallow dish and set aside.
Cream together the butter and sugars in a large bowl until light and fluffy. Beat in the eggs and vanilla until well combined. Set aside.
In a small bowl, whisk together the flours, baking soda, and salt. Mix the flour mixture with the butter and sugar mixture in three additions, mixing each time until well combined.
Stir in the chocolate chips. Don’t forget to have little helpers do some sampling of the chocolate chips to make sure they’re good enough for these cookies. It’s a tough job, but someone’s got to do it.
Scoop out a generous tablespoon-sized portion of dough and press one Peppermint Crunch Junior Mint® candy into the center. With the candy now in the middle, roll the dough into a ball. Little helpers love this job, too.
Next, roll the balls of dough in some crushed candy cane pieces –yet another little helper job. Place the cookies on a lined baking sheet.
Sprinkle the top of each cookie with sea salt before baking. Don’t skip this part – it makes these cookies all that more tasty. Bake the cookies in a 375˚ F oven for 8-10 minutes or until the edges are just starting to turn golden brown. Let the cookies cool for 5 minutes on the baking sheet and then transfer to a wire rack to finish cooling.
Have a holiday party coming up? Bake up a batch of these Whole Wheat Chocolate Chip Peppermint Cookies, put them on a pretty platter and watch them disappear. People are drawn to how festive they look, and after one bite they’ll know they’re as good as they look. I’m glad I decided to add some Hodgson Mill Whole Wheat Flour to this recipe – not only for the health benefits, but also because I think it adds another great flavor dimension to these already delicious cookies. Catch the peppermint holiday spirit and give these cookies a try – I’m sure Santa wouldn’t mind if you leave a few out for him on Christmas Eve. Enjoy!
Whole Wheat Chocolate Chip Peppermint Cookies
- 1 ¼ cups Hodgson Mill Whole Wheat Flour
- 2 ½ cups Hodgson Mill Naturally White Flour
- 1 ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 ½ Tablespoons vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 2 boxes (3.5 ounces) Peppermint Crunch Junior Mints® candies
- 8-10 large candy canes, crushed
- Sea salt, for sprinkling on cookies
In a large bowl, cream together the butter and sugars until light and fluffy. Set aside. In a medium bowl, whisk together the flours, baking soda and salt. Slowly add the flour mixture to the butter/sugar mixture in three additions, mixing each time until well combined. Stir in the chocolate chips. Scoop out generous tablespoon-sized portions of dough and press a Peppermint Crunch Junior Mint® candy into the center. With the candy now in the middle, roll the dough into a ball. Roll balls of dough in crushed candy canes and place on a lined baking sheet. Sprinkle the tops of each cookie with sea salt and then bake in a 375˚ F oven for 8-10 minutes or until the edges just start to turn golden brown. Let the cookies cool for 5 minutes on the baking sheet and then transfer to a wire rack to finish cooling. Store cookies in an airtight container for up to 3 days.
Makes approximately 36 cookies.
Adapted from Two Peas and Their Pod
You can find this and other recipes from Hodgson Mill by visiting the Recipes page.