Whole Wheat Chocolate Peppermint Drop Cookies

Take these delicious Whole Wheat Chocolate Peppermint Drop Cookies to any party and surprise the guests with the whole wheat flour in them. Kansas Wheat’s VP of Research and Operations Aaron Harries created this recipe and took these attractive and fudgy cookies to a staff party. No one will ever know that there is whole wheat flour in this cookie recipe. Check out our other Holiday Baking Ideas and Recipes.

Ingredient List

For the Peppermint Drop Cookies:

½ cup unsalted butter, melted
1 cup brown sugar
¾ teaspoon baking powder
½ teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2/3 cup Dutch-process cocoa
1 ¾ cups white whole wheat flour
1 cup dark chocolate chips
½ cup white chocolate chips
½ cup crushed peppermint candy
36 whole peppermint candy melts (Wilton), optional

Instructions

For the Peppermint Drop Cookies

Preheat oven to 350°F. Lightly grease or line with parchment paper two cookie sheets.
In medium bowl, mix together melted butter, brown sugar, baking powder and salt. Add the eggs and vanilla, beating until smooth.
Stir in the cocoa and flour; the dough will be sticky. Mix in the chocolate chips and crushed peppermint candy.
Drop dough by tablespoonfuls onto the prepared cookie sheets, leaving 1 ½-inch between them.
Bake 8 to 10 minutes, until cookies are set. Remove from oven. If desired, place a whole peppermint candy in center of each cookie. Note: cookies will be very soft coming out of the oven, but will firm up as they cool on the cookie sheet.

Nutritional Information

PER SERVING (1 COOKIE, 34g): 140 calories, 50 calories from fat, 6g total fat, 4g saturated fat, 0g trans fat, 20mg cholesterol, 55mg sodium, 23g total carbohydrate, 2g dietary fiber, 10g sugars, 2g protein, 2mcg folate, 0mg vitamin C, 1mg iron.
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