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!
Servings 36
Baking Temp 350°F
Equipment
- Cookie Sheets (2)
- Medium bowl
Ingredients
- 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 3/4 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.