Chocolate Peppermint Cookies

These chewy Chocolate Chip Peppermint Cookies are rich and fudgy with a festive candy cane crunch that are so easy to make! The perfect holiday cookie made healthier with less butter, whole wheat flour and zero refined sugar.

5 from 1 vote

These chewy Chocolate Peppermint Cookies are rich and fudgy with a festive candy cane crunch that are so easy to make! The perfect holiday cookie made healthier with less butter, whole wheat flour and zero refined sugar.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: Chocolate Peppermint Cookies

Servings:

Ingredients

1/4 cup butter softened
3/4 cup cane sugar
1/4 cup coconut oil melted and cooled
1 large egg room temperature
1 tsp vanilla extract
1/2 tsp peppermint extract
1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1 tsp espresso powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
1/4 cup crushed candy canes about 2 or 3 canes (plus more for topping)

Instructions

Preheat oven to 350 degrees F.
In the bowl of your stand mixer fitted with the paddle attachment or using an electric mixer, cream together the butter and sugar until well combined. Add the melted coconut oil and egg and beat until creamy. Mix in the vanilla and peppermint extracts.
In a separate bowl, whisk together the flours, cocoa powder, espresso powder and salt. Add the dry ingredients to the wet ingredients and mix well. Fold in the chocolate chips and crushed candy canes.
Using a tablespoon-size cookie scoop, drop the batter onto a prepared baking sheet lined with parchment paper or baking mat and gently press down on the tops of the cookies to flatten them a bit.
Bake the cookies for 12 to 13 minutes, until cookies are set, but still soft. Immediately sprinkle some extra crushed candy canes on top.
Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely. You should get about 24 to 25 cookies.

Nutrition