Whole Wheat Chocolate Cookies with Ghirardelli Peppermint Chunks bring a hint of mint flavor in the chips are the perfect balance of flavor—the chocolate satisfies while the mint refreshes.
Mint and chocolate go together like peas and carrots, but tastier with afternoon tea.
Cocoa and mint were first introduced to each other after the Spanish brought chocolate to Europe. Mint was one of the flavorings added to chocolate in an attempt to sweeten it and make it more palatable.
This refreshing combination has become so popular confectioners celebrate National Chocolate Mint Day each year on February 19.
During the holiday season, you will find this sweet combo in the form of peppermint bark and specialty mints lining the shelves, tempting shoppers.
Our favorite way to enjoy these limited edition morsels is in this soft, chewy chocolate cookie recipe. During the holidays we make compromises here and there when making treats.
The addition of the refined ingredients in the peppermint morsels is a small amount considering the otherwise healthier whole food ingredients in these whole wheat chocolate cookies.
The rich chocolate cookie infused with subtle mint is reminiscent of the popular Girl Scout Thin Mint cookies, disappearing just as fast. Add this recipe to your holiday baking and you will not be disappointed.
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More Cookie Recipes You’ll Love Baking
- Whole Wheat Triple Chocolate Cookies
- Grandma’s Molasses Cookies
- The Best Cut Out Sugar Cookies
- Whole Wheat Snickerdoodle Cookies
- Chewy Ginger Oatmeal Cookies
Whole Wheat Chocolate Cookie with Mint Chips
- 1 cup butter , (2 sticks) softened
- 1 1/2 cup coconut palm sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 2 large eggs
- 2 cups sprouted white whole wheat flour or regular white whole wheat
- 1/2 cup Ghirardelli unsweetened cocoa
- 1 teaspoon baking soda
- 1 1/2 teaspoons instant coffee granules
- 2 cups Ghirardelli Peppermint Chunks or other peppermint chips
- Heat oven to 375°F.
- Whip butter, sugar, coffee, vanilla and salt in large bowl until creamy. Add eggs; beat until well combined.
- Sift together flour, cocoa, and baking soda; add half to the butter mixture and mix until flour disappears into the dough. Add the other half and mix again until blended. The dough will be pretty stiff. Fold-in baking chips or hand place them on top of each cookie once they're on the sheet to bake.
- Place the dough in heaping tablespoons (about .80 ounces each) in on a parchment-lined baking sheet; this amount will spread to 2 1/2-inches when baked. SEE NOTEBake 8 to 10 minutes, careful not to over bake as you cannot see browning on dark cookies. Cool for 2 minutes on the baking sheet then transfer to wire rack to cool completely.
- Yields about 3 dozen depending on size of cookies.
- 2 1/2-inch cookies based on 1.5 Tablespoons of dough for each cookie. Use #50 portioner, scoop mouth diameter: 1.5 inches / 38mm / 3.8cm
- Baking time is an estimate for 2 1/2-inch cookies based on 8 minutes for more gooey centers and closer to 10 minutes for cake-like texture.
- Make ahead tip: Bake as directed and freeze for up to 3 months.
Chip or Essential Oil Flavorings to try.
- Sea Salt Caramel
- Irish Cream
- Peanut Butter