Peppermint-Flavored Chocolate Cookies

These delightful Chocolate Peppermint Cookies are luscious and fudgy, featuring a festive candy cane crunch, making them incredibly simple to prepare! The ideal holiday cookie made healthier with reduced butter, whole wheat flour, and no refined sugar.

These Chocolate Peppermint Cookies are an excellent holiday dessert perfect for Christmas celebrations, cookie swaps, baking with your children, or savoring with a warm cup of cocoa. These cookies are chewy, loaded with chocolate goodness, and can be prepared in under 30 minutes, making this recipe a go-to during the bustling Christmas period!

Reasons to Adore These

• Healthier option – these chocolate peppermint cookies are crafted with less butter, whole wheat flour, and no refined sugar.
• Fast and straightforward – these cookies come together in less than 30 minutes without any chilling time needed.
• Luscious and fudgy – the blend of cocoa powder, espresso powder, and chocolate chips creates a delectably rich and fudgy cookie!
• Perfect for festive baking – ideal for Christmas gatherings, gifting in cookie tins, or simply enjoying a sweet indulgence with your morning coffee or hot cocoa.

Ingredients Required

• flours – I utilized a mix of whole wheat pastry flour and all-purpose flour in these cookies, but you could opt for a gluten-free 1 to 1 baking flour if making gluten-free cookies.
• unsweetened cocoa powder – contributes the chocolate flavor in these cookies.
• espresso powder – intensifies the chocolate taste.
• baking soda – serves as a leavening agent to ensure these cookies bake well and achieve that chewy texture.
• butter – we’re using only 4 tablespoons of butter, which imparts fantastic flavor to these cookies, but you can swap it for coconut oil if you wish.
• coconut oil –
• egg – you’ll need one large egg for this recipe, which helps bind the ingredients and gives structure and height to the cookies.
• cane sugar – naturally sweetens these cookies without refined sugar, but you can substitute coconut sugar or any other granulated sugar.
• chocolate chips – I used these Lily’s chocolate chips, sweetened with stevia, resulting in a low sugar content and enhanced chocolate flavor.
• vanilla + peppermint extracts – adds an extra flavor boost!
• candy canes – crushed candy canes are mixed into the dough and sprinkled on top for a delightful peppermint finish.

Making Chocolate Peppermint Cookies

1. Combine ingredients. In the bowl of your stand mixer with the paddle attachment or using an electric mixer, cream the butter and sugar until thoroughly mixed. Add the melted coconut oil and egg, beating until creamy. Incorporate the vanilla and peppermint extracts.
2. Prepare batter. In another bowl, sift together the flours, cocoa powder, espresso powder, and salt. Gradually add the dry ingredients to the wet mixture and blend well. Gently fold in the chocolate chips and crushed candy canes.
3. Bake cookies. Using a tablespoon-sized cookie scoop, drop the batter onto a lined baking sheet with parchment paper or a baking mat, pressing down slightly on the cookie tops to flatten them. Bake the cookies in a preheated oven at 350°F for 12 to 13 minutes, until they are set but still tender. Immediately sprinkle some additional crushed candy canes on top.
4. Cool. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. You should yield about 24 to 25 cookies.

Best Tips for Chocolate Peppermint Cookies

• Choose high-quality cocoa powder for a deeper chocolate flavor. I prefer Dutch-process cocoa powder for its darker hue and smoother taste.
• Carefully measure peppermint extract because a small amount is potent, and too much can overpower the cookies.
• Utilize parchment paper to prevent sticking and simplify cleanup. If you lack parchment paper, a silicone baking mat also works well.
• Avoid over-baking to retain soft, fudgy centers. The key is to slightly underbake them when the edges are firm, but the centers remain soft.
• Store cookies properly in a sealed, airtight container to keep them soft and fresh for multiple days. If stacking, insert parchment paper between layers to prevent the peppermint topping from sticking.

Storage and Preparation

To Store: These cookies will remain fresh at room temperature in a sealed, airtight container for 3 to 4 days. You can also refrigerate them to extend their freshness for up to 7 days.

To Freeze: For longer storage, these cookies can be frozen for as long as 2 months. When you’re ready to enjoy them, move them to the refrigerator to thaw overnight, or let them thaw completely on the countertop. You can also freeze the cookie dough!

Additional Cookie Recipes to Try

Enjoy these Chocolate Peppermint Cookies, and if you love them as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!