Whole Wheat Chocolate Cookies with Peppermint Chunks are a fall favorite with chunky mint chips surrounded by a chewy chocolate cookie.
A hint of mint flavor in the chips is the perfect balance of flavor—the chocolate satisfies while the mint refreshes.
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 to tempt shoppers.
Our favorite way to enjoy these limited edition morsels is in this soft, chewy chocolate cookie recipe. During the holidays, we make a few 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.
Baking Cookies with Whole Wheat Flour
Baking cookies with whole wheat flour can be tricky because it takes longer for whole wheat flour to absorb all the moisture. Adding too much flour before it has a chance to absorb the wet ingredients can result in dryer results once baked. It is best to rest the dough a few minutes before adding all the flour.
The rich chocolate cookie infused with subtle mint is reminiscent of the popular Girl Scout Thin Mint cookies, disappearing just as fast.
Cookie Flavor Variations:
Flavored chips or Essential oils to try.
- Sea Salt Caramel
- Mint
- Semi-Sweet
- Butterscotch
- Cinnamon
- Irish Cream
- Peanut Butter
- Cherry
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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
Ingredients
- 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
Instructions
- 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 1 3/4 cups of the 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. Rest the dough for 10 minutes to allow the flour to absorb the wet ingredient; then add the last 1/4 cup of flour if the dough doesn't feel stiff like cookie dough.
- 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) on a parchment-lined baking sheet; this amount will spread to 2 1/2 inches when baked. SEE NOTEBake for 8 to 10 minutes; careful not to overbake as you cannot see browning on dark cookies. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- 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.
- Sea Salt Caramel
- Mint
- Semi-Sweet
- Butterscotch
- Cinnamon
- Irish Cream
- Peanut Butter
- Cherry