‘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.
- 1 1/4 cup Hodgson Mill Whole Wheat Flour
- 2 1/2 cups Hodgson Mill All Purpose White Flour
- 1 3/4 tsp baking soda
- 3/4 tsp salt
- 1 cup butter, unsalted, room temperature
- 3/4 cup sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 1/2 Tbsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 2 boxes Peppermint Crunch Junior Mints™
- 8-10 large candy canes, crushed
- sea salt, for sprinkling
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.
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