Triple Chocolate Peppermint Cookies
Yields: 24 cookies
These chewy cookies are a chocoholic’s dream! They have the same fudgy texture as brownies, and they’re packed with three different types of chocolate. The cookies will stay chewy for at least a week if stored in an airtight container—if they last that long!
  1. Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and peppermint extract. Stir in the sugar. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.
  3. Using a spoon and spatula, drop the cookie dough into 24 rounded scoops onto the prepared baking sheets, and flatten to half of their original height. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack.
Notes: White whole wheat flour or all-purpose flour may be substituted for the whole wheat pastry flour.

Light brown sugar may be substituted for the coconut sugar.

{clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at