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.

Ingredients

  • 1 1/4 cup Hodgson Mill Whole Wheat Flour
  • 2 1/2 cups Hodgson Mill Naturally 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

Directions

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. Print this Recipe

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