Chewy Double Chocolate Peppermint Cookies Recipe

For a nostalgic holiday treat, try my Double Chocolate Peppermint Cookies studded with dark chocolate chips and crushed candy canes. These healthy protein cookies are the perfect gluten-free Christmas cookie recipe. 

Sometimes all I want is a chocolate cookie and when I crave some extra comfort, I crave the familiar nostalgic flavor of a childhood classic – peppermint cookies. Can anyone relate? Let’s get out a bowl and some measuring cups and let’s bake these Double Chocolate Peppermint Cookies.

These are chewy on the inside like a brownie cookie and intensely chocolatey. Yes, my friend, these are double chocolate cookies meaning they do not only contain cocoa powder in the cookie batter, but also chocolate chips. 

Strictly speaking, they are actually triple chocolate as I also put chocolate protein powder into the batter to turn these into protein cookies. They are the perfect cookies for the holiday season.

To get that minty freshness, I add some drops of peppermint extract to the batter along with the crushed candy canes. If you want these to taste less of peppermint, reduce the amount of extract or skip it. 

We make these using gluten-free flour so these are totally fine to eat for anyone with intolerances. If you’re already looking for some gluten-free Christmas cookies, you want to bookmark these babies and also try out my Soft And Chewy Ginger Molasses Cookies or my Gluten Free Crinkle Cookies.

WHAT YOU NEED TO MAKE CHOCOLATE PEPPERMINT PROTEIN COOKIES

You will need the following ingredients listed below to make the chocolate cookie dough (the exact measurements, nutrition information and full recipe are in the printable recipe card at the bottom of the post):

• gluten-free flour – use your favorite brand 
• natural cocoa powder adds the chocolate flavor 
• baking soda and baking powder give these the perfect rise 
• a pinch of sea salt intensities the chocolate flavor 
• protein powder: my favourite brand of protein is PEScience.  Use code “BAILEY” at checkout to save money on all their products!
• eggs bind the ingredients together
• as a fat, I use unsalted butter but vegan butter would work as well if that’s what you prefer
• a blend of brown sugar and white sugar make these perfectly chewy and sweet. Can substitute for some coconut sugar as well if desired.
• peppermint extract – use a bit less or more according to your taste. A little will give it a strong peppermint flavor.
• vanilla extract makes these taste extra cozy 
• semi-sweet chocolate chips – use your favorite kind and opt for sugar-free if you want. Dark or white chocolate chips also work great.
• candy cane bits – there are brands out there that are sugar-free or reduced in sugar so feel free to use those. Can crush them up in a ziploc bag with something heavy.

HOW TO MAKE THE PEPPERMINT CHOCOLATE COOKIES

1. In a large bowl, whisk together all the dry ingredients and set aside. 
2. In a separate bowl, add the butter, brown sugar, and granulated sugar and mix until completely combined. 
3. Mix in the eggs one at a time. Then add in the peppermint extract and vanilla extract. Scrape down the sides of the bowl with a spatula. 
4. Add the flour mixture to wet ingredients, and mix until everything is incorporated. Then mix in the chocolate chips. 
5. Cover the bowl with plastic wrap and freeze the dough for 1 hour. 
6. Once the dough has chilled, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. 
7. Portion into 12 medium-large cookie dough balls. Roll each into a round ball then press down gently with the palm of your hand to flatten to tops. The cookies will not spread much. 
8. Bake for 12-15 minutes on prepared baking sheet. Let cookies cool and firm up for 10 minutes on baking tray. Then add them to a cooling rack.
9. Drizzle more melted chocolate chips over the top of cookies, and sprinkle with crushed candy canes. Enjoy! 

BENEFITS OF PROTEIN POWDER IN COOKIES

If you’ve ever wondered if baking with protein powder destroys or denatures it – no, it does not. Adding protein powder to cookie dough is a very clever way to boost their nutritional value.

It also helps that they come in fun flavors, making your treats even more delicious.  Just in case you needed another reason to make protein cookies a part of your healthy diet.

On the blog you find several more protein cookie recipes, so go ahead and try some more flavors. 

HOW TO STORE THE PERFECT CHRISTMAS COOKIE

To ensure your Homemade Double Chocolate Peppermint Cookies stay fresh and delicious, follow these storage tips:

1. Cooling: After baking the cookies, allow them to cool completely on a wire rack. This step is crucial as it helps prevent condensation from forming inside the storage container, which can make the cookies soggy.
2. Airtight Container: Transfer the cooled cookies to an airtight container or a cookie jar. Make sure the container is clean and dry before adding the chewy dark chocolate cookies.
3. Layering: If you have multiple layers of cookies, separate each layer with parchment paper or wax paper to prevent them from sticking together.
4. Peppermint Layer: If your cookies have a peppermint layer or candy cane pieces on top, consider placing a piece of parchment paper between the layers to protect the peppermint from becoming sticky or soft.
5. Room Temperature: These decadent double chocolate peppermint cookies are best stored at room temperature. They will stay fresh for 3-4 days if properly stored.
6. Freezing: If you need to store the cookies for a more extended period, you can freeze them:a. Allow the cookies to cool completely.b. Place them in a single layer on a baking sheet or tray, and place the tray in the freezer for about 1 hour. This will prevent the cookies from sticking together.c. Transfer the frozen cookies to a resealable freezer bag or an airtight container.d. Label the container with the date and store the cookies in the freezer for up to 2-3 months.
7. Thawing: To thaw the frozen cookies, take them out of the freezer and let them sit at room temperature for about 15-30 minutes. Alternatively, you can reheat them in the oven at a low temperature for a few minutes to restore their crispness.

CAN I REDUCE THE FAT IN THIS RECIPE?

I don’t recommend you reduce the fat used here. Baked goods with added protein powder need some fat or they’ll end up looking like “mini breads” and having an unpleasant texture and they’ll never be chewy and crunchy. 

CAN I TURN THESE VEGAN ?

This recipe uses eggs so it’s not vegan. You could substitute the butter with vegan butter and you could try using flax eggs but I have not tried this. If you try it, please let me know how it went in the comment section.

Looking for vegan Christmas cookie recipes? Make my Vegan Gluten Free Chocolate Chip Cookies and add some chopped candy canes to them. YUM!

Other Healthy Cookie Recipes: 

• The Best Salted Chocolate Brownie Cookies
• Gluten Free Vegan Peanut Butter Cookies
• Superfood Protein Breakfast Cookies
• Healthy Banana Bread Cookies
• Sugar Free Sugar Cookies

IF YOU TRIED THESE DOUBLE CHOCOLATE CHIP COOKIES PLEASE LEAVE A COMMENT IN THE COMMENT SECTION AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails