The only thing I love more than a delicious cookie is a healthier version of a delicious cookie.
Oh, and candy canes!
I love all things candy cane and peppermint, especially when they are paired with chocolate.
And since I don’t love to do dishes, one bowl recipes are very appealing to me.
These cookies encompass all of those features.
They are also very versatile.
During Christmas, I make this peppermint version, but during the rest of the year, I experiment with other flavors. I have used chocolate chips for a double chocolate version, creme de mint chips, white chocolate chips, and (my second favorite) peanut butter chips.
I’ve adapted these cookies to be healthier than most by cutting the sugar by half of what the average cookie recipes call for and by using whole wheat flour rather than all-purpose.
My family doesn’t miss the extra sugar because of the addition of the baking chips. If you like your cookies really, really sweet, then feel free to add more sugar.
If you’re cautious about using whole wheat flour, you can start by using half whole wheat and half all-purpose. This is my usual method for baked goods because I like the health of the whole wheat, but the lightness and texture of the all-purpose.
There are some exceptions, however, and this cookie is one example. When using all whole wheat flour, these cookies are still wonderful.
Feel free to experiment and find the way you prefer them best. For me and my house, we’re going all whole wheat. That way, we get to eat more!
No matter how you prefer them, you need to make them.
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Here’s how you do it:
1 1/4 cups of soft butter (2 1/2 sticks) or melted coconut oil (the coconut oil does not make the cookies taste like coconut)
1 cup of sugar (add more if you want your cookies super sweet – up to an additional cup)
2 teaspoons of vanilla extract
2 cups flour (you can use all-purpose, whole wheat, or a combination of both)
3/4 cup of unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt (we like this brand for its health benefits)
1 (10 oz) package of Andes Peppermint Crunch Baking Chips (OR their Creme De Mint version, regular chocolate chips, white chocolate chips, or peanut butter chips)
Preheat oven to 300 degrees (unless you are baking with a countertop convection oven which only requires 5 minutes to preheat.)
Combine softened butter or melted coconut oil with sugar in your mixing bowl. I use my Kitchen Aid mixer, but a hand-held mixer works fine, too.
Add eggs and vanilla and mix on low-medium speed until combined.
Add dry ingredients and mix on low speed just until the dry ingredients are incorporated into the wet.
Using a spatula or wooden spoon, stir in the peppermint chips. Using a small cookie scoop, place cookies on an ungreased baking sheet and bake just until set. I check mine after 5 minutes, but they may take up to 9 minutes if your cookies are larger.
Allow to cool on the cookie sheet for at least 5 minutes before transferring to a cooling rack.
These cookies freeze very well. I have frozen the cookies after baking and allowing them to cool, but my preferred method is to freeze the cookie dough balls and bake them fresh.
To do this, I place cookie dough balls on a cookie sheet as if I were going to bake them. I then place them in the freezer for 60-90 minutes before transferring them to a labeled freezer-safe Ziplock bag. When I am ready for fresh cookies, I bake them as directed above, from frozen, adding a few minutes to the baking time.
What do you think? What is your favorite flavor of baking chips? Do you freeze your cookies?
You might also enjoy:
Must-Make Cracker Roca
Healthier Coconut Oatmeal Chocolate Chip Cookies
Shared at The SHINE Blog Hop, Weekend Potluck, Pretty Pintastic Party, Mama Told Me, Show Stopper Saturday, Retro Re-pin Party, Wednesday Roundup, So Much At Home, & Faith Along The Way.
Also at Have Fun & Live Frugally & Saturday Night Fever.
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