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Whole Wheat Chocolate Chip Peppermint Cookies

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‘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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

Ingredients

  • 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

Instructions

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.  

Servings

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.
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Author: Holly






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