Chocolate Peppermint Cookies

These chewy Lighter Chocolate Peppermint Cookies are rich, fudgy and packed with chocolate flavor with a festive candy cane crunch. Made healthier with less butter and whole wheat flour, these straightforward Christmas cookies are reliable for holiday baking, cookie exchanges and gifting!

If there is one cookie that instantly feels like Christmas, it is these Lighter Chocolate Peppermint Cookies. They're rich, soft, fudgy, and loaded with deep chocolate flavor while being finished with crunchy crushed candy canes that melt slightly into the tops of the cookies for the reliable holiday bite. These chewy cookies remind me of warm, fudgy brownies in cookie form!

Unlike traditional chocolate peppermint cookies that are loaded with butter and sugar, this healthier version lightens things up by using a combination of butter and coconut oil, whole wheat pastry flour, and just enough sugar to keep them perfectly sweet. A little espresso powder intensifies the chocolate flavor (without tasting like coffee), while peppermint extract gives eve

What goes in

• 1/4 cup butter, softened
• 3/4 cup cane sugar
• 1/4 cup coconut oil, melted and cooled
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 cup all purpose flour
• 1/2 cup whole wheat pastry flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon espresso powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (
• 1/4 cup crushed candy canes, about 2 or 3 canes (plus more for topping)

How it comes together

1. Prepare your oven. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or silicone baking mat.
2. Cream the wet ingredients. Using a stand mixer or hand mixer, beat together the softened butter and sugar until light and fluffy, about 2–3 minutes. Mix in the melted (and cooled) coconut oil, followed by the egg. Stir in the vanilla and peppermint extracts until everything is smooth and silky.
3. Mix the dry ingredients. In a separate bowl, whisk together the flours, cocoa powder, espresso powder and salt. Gradually add the dry ingredients into the wet mixture, mixing just until combined.
4. Fold in the mix-ins. Using a rubber spatula, gently fold in the chocolate chips and crushed candy canes.
5. Scoop and bake. Using a tablespoon-size cookie scoop, place dough balls about 2 inches apart on the prepared baking sheet. Bake for 12–13 minutes, or until the edges are set while the centers still look slightly soft.
6. Finish with candy canes. Immediately after removing the cookies from the oven, sprinkle extra crushed candy canes over the tops while they are still warm. The candy will lightly adhere without completely melting.
7. Cool. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. You should get about 24 to 25 cookies.