Whole Wheat Cocoa Candy Cookies
Indulge your sweet tooth with these irresistibly soft and chewy Whole Wheat Cocoa Candy Cookies, a wholesome twist on a classic treat! Made with nutrient-rich whole wheat flour and a decadent dose of unsweetened cocoa powder, these cookies strike the perfect balance between rich, chocolatey flavor and a slightly nutty, hearty texture. Greek yogurt keeps the dough moist and tender, while colorful chocolate candy pieces add a delightful crunch and pop of sweetness in every bite. Easy to whip up in just 25 minutes, these cookies are perfect for satisfying cravings or making a crowd-pleasing dessert for any occasion. Pair them with a glass of milk for the ultimate treat, and enjoy knowing they’re made with thoughtful ingredients. Ideal for those looking for a fun, kid-friendly baking recipe with a healthy-ish twist!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Brown sugar
- 0.25 cups Granulated sugar
- 1 Large egg
- 1 teaspoons Vanilla extract
- 2 tablespoons Plain Greek yogurt
- 0.75 cups Chocolate candy pieces (e.g., M&Ms)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes.
Add the egg, vanilla extract, and Greek yogurt to the butter mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.
Fold in the chocolate candy pieces using a spatula, ensuring an even distribution throughout the dough.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Gently press down on each cookie ball with your fingers or the back of a spoon to slightly flatten them.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. They will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve with a glass of milk or your favorite warm drink. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 13.8 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 157 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
