One Bowl Chocolate Peppermint Cookies {Healthier Version}

December 11, 2014 by

chocolate-cookies 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.

*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links or the Amazon search box to the right, I will make a small percentage on the sale. Thank you for supporting my site.

Here’s how you do it:

The Members

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 eggs

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)

The Method

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 HopWeekend PotluckPretty Pintastic PartyMama Told Me, Show Stopper SaturdayRetro Re-pin PartyWednesday RoundupSo Much At Home, & Faith Along The Way.

Also at Have Fun & Live FrugallySaturday Night FeverTitus 2 Tuesdays, & Girl With Blog.

Print This Post Print This Post

44 Responses to One Bowl Chocolate Peppermint Cookies {Healthier Version}

  1. Tara

    Can’t wait to try these. I love peppermint too! The Starbucks Peppermint Mocha is one of my all-time faves! Thanks for sharing your recipe!

    • Heather

      I love having cookie dough in the freezer ready for fresh cookies on a moment’s notice. This is one of my favorites. And, yes, I live too far away! 🙂

  2. Victoria @ Creative Home Keeper

    I love chocolate and peppermint combinations too! I’ll have to try this but as much as I would love to make these for Christmas, thanks to little man’s pending arrival, I’ll probably have to wait until January because I’m sure they will still be just as delicious on a cold, snowy day! 🙂 Pinning!

    • Heather

      As much as I love these cookies, I think that awaiting little man’s arrival is so much more fun. Don’t worry, the cookies will wait for you. Praying for your family, Victoria. Can’t wait to see pics!

    • Heather

      They are sold in a package right next to the chocolate chips. I don’t know if Andersons has them, but you could probably use crushed candy canes. I’ll have to try that and let you know. The Andes Baking chips taste like a candy cane, but they are soft, like a chocolate chip.

  3. Holly (2 Kids and Tired)

    I love Peppermint and Chocolate together. And Andes Peppermint Crunch chips. We can only get those at Christmas time here, so I always buy enough to stock up for the year. The recipe on the back of the bag, Andes Peppermint Crunch Cookies is my husband’s favorite, especially since he can’t have chocolate.

    • Heather

      I can only get them during Christmastime, too. I think that is one of the reason I love them so much. They wouldn’t be quite as special if we could get them all year. I’m so sorry for your hubby that he can’t have chocolate. 🙁 Thanks for stopping by, Holly!

  4. debsrandomwritings

    I love the combination of chocolate and mint, but have never heard of chocolate and mint cookies. I love the sound of them, the only problem is we can’t get peppermint baking chips and I can’t think of anything to use as a substitute..I was thinking of maybe using a vanilla pod and using 2tsp of creme de menthe for flavour.

    Pinning. #SHINEbloghop.

    • Heather

      Another reader asked if you could use crushed candy canes. I haven’t tried it yet, but I think that is an excellent idea. I will give it a try as soon as I can and update this recipe. If you try it first, would you come back and let us know how it worked? I also thought of adding peppermint extract for the flavor. I’m sure that would work well, too. Thanks for stopping by and for pinning.

  5. Jaime Buckley

    Wait, wait…WAIIIIT! Someone said “Roca”??


    Heather, I would greatly appreciate some side notes or little extras to these amazing recipes, like “And for the quirky (yet awesome in their special way) ones who prefer UNcooked cookies, here’s how you preserve this delectable heaven…”

    You know what? I have to let you in on a little secret here.
    ONE of the reasons I’m not into cooked cookies is that I’m not allowed to touch the oven.

    …bad things happen when I do that.

    Now, I can use the TOP of the stove, sure…but that oven–it’s a darn mystery!!

    • Heather

      Ah-ha! That makes it all so clear now, Jaime. Here are the directions for the quirky, yet awesome: Grab large spoon and glass of milk. With cookie dough bowl, proceed to the couch. With feet up on coffee table, watch your favorite movie while consuming the entire bowl before wife can ruin said dough by baking into cookie form. 🙂 Enjoy! Merry Christmas to you and yours.

    • Heather

      Healthier means we can eat more, right? I think I’ve made 3 batches in the last 2 weeks – they are that good. Thanks for stopping by.

Leave a Reply

Your email address will not be published. Required fields are marked *