Chocolate Peppermint Protein Powder Cookies

Chocolate Peppermint Protein Powder Cookies

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What says Christmas like white chocolate dipped, crushed peppermint coated chocolate protein powder cookies? Okay, probably lots of things say Christmas more. But whatever, these protein cookies are delicious and a must try recipe this holiday season. 

You’ll find a recipe walkthrough and ingredient modification notes below, and a printable recipe card at the bottom of the post. If you have any other recipe questions, feel free to drop a comment below. 

chocolate peppermint protein powder cookies stacked in front of tubs of PEScience Select protein powder

How to Make the Chocolate Protein Powder Cookies

If you’ve made my vanilla bean protein sugar cookies, you’ll breeze through this recipe! You can make the cookie dough entirely in a food processor. Though you don’t have to. 

Step 1: Cream the butter and sugar substitute. 

Begin by creaming butter and a granulated sugar substitute together. I used Swerve, which is an erythritol-based sweetener that substitutes and tastes just like sugar. You can try other sweeteners but make sure it measures and weighs the same.

creaming butter and sugar together with a food processor

You’re after light and fluffy when creaming the two together. A stand mixer is another easy route. If you’re mixing by hand, you’ll have to put your back into it. 

Step 2: Adding the rest of the ingredients.

Next up, mix the dry ingredients together in a small bowl and throw them in the food processor with vanilla extract or vanilla bean paste. Give it about 6-8 pulses until the dough is semi crumbly and very little dry ingredients remain (see right photo below).

adding the dry ingredients to the creamed butter and sugar to make protein cookie dough

Remove the blades and bring the dough together with a rubber spatula or your hands. You can see in the photos below that everything should hold together just like cookie dough. 

If it doesn’t, you messed up somewhere. My guess would be the protein powder or sugar substitute.

chocolate peppermint cookie dough before forming cookies

Protein Powder Notes

The recipe calls for PEScience Select, which is a blend of whey and casein. This blend makes it a bit thicker in consistency than typical whey-only protein powders. If you’re using something else, you may need a bit more protein powder or flour to make the dough work. 

In larger recipes, using different protein powders can be more forgiving. Cookies, however, tend to be difficult. I’d recommend sticking to the script if possible.

You can buy as little as a 5-scoop serving of PEScience Select on their website. That would be enough to try these chocolate peppermint cookies! And if you decide to pick up a larger tub, you can use my affiliate discount code mason to save 15%. 

Then you could make other protein powder recipes such as:

protein brownie brittle, oreo protein cake, snickerdoodle muffins, and slutty protein brownies

Step 3: Forming the chocolate protein powder cookies.

Okay, back to the recipe walkthrough. Divide the dough into 12 pieces. For precision, you can weigh each ball of cookie dough (29 grams each for the recipe as-is)

using a food scale to get even chocolate peppermint cookies

Press them between your palms or use the backside of a drinking glass to flatten. Bake the protein powder cookies for 6-8 minutes or until the centers are soft but no longer gooey.

Don’t over bake. They’ll continue to firm up once out of the oven. 

How to Make White Chocolate Dipped Cookies

Once the chocolate peppermint cookies have cooled, it’s time to dip them in white chocolate because when I dip, you dip, we dip. 

Microwave some white chocolate chips in a smallish bowl that’s just wide enough to fit the cookies in. You’ll want to melt the chocolate in 20-30 second intervals, stirring intermittently, to avoid any burning. 

dipping chocolate protein cookies in melted white chocolate

Once melted, stir it up and get to dippin’. Tilt the bowl and drag the top surface of the cookie across as opposed to dipping the entire cookie. If you dip the entire cookie you’ll need a lot more chocolate! 

Top the white chocolate side of the protein powder cookies with crushed candy canes or peppermint and let the chocolate fully set. This will lock those peppermint crumbs in place. 

Final Notes for Chocolate Peppermint Protein Powder Cookies

I’ve included a note with the nutrition facts for the chocolate cookies on their own in case you want to omit the white chocolate. That’s where you’ll add the most calories and sugar. So if you wanted to use a lower calorie frosting with Swerve confectioners sugar or finely ground the candy canes to dust, have at it! 

If you’re wondering about flour substitutions, I’ve not testing any other flours for most of my protein cookie recipes. If you need gluten free, I’d start with something like Bob’s Red Mill 1:1 GF flour or maybe almond flour.

Similar to protein powder, flour can be tricky when working with dough. However, I’ve seen lots of readers use the GF flour in my Greek yogurt biscuit dough, which gives me hope. 

Time to get baking! If you have questions about these protein powder cookies, drop a comment below or join my Facebook group with 10,000+ other protein powder bakers! 

Chocolate Peppermint Protein Powder Cookies

Chocolate Peppermint Protein Powder Cookies

Yield: 12 Cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Dark chocolate protein cookies dipped in white chocolate and coated in crushed candy canes or peppermint.

Ingredients

  • 1/2 C (96g) Granulated Sugar Substitute (I used Swerve)
  • 1/2 C (112g) Light Butter
  • 1 tsp Vanilla Bean Paste (or vanilla extract)
  • 2 scoops (65g) Protein Powder*
  • 6 Tbsp (45g) All Purpose Flour
  • 2 Tbsp (10g) Black or Dark Cocoa Powder
  • 1/2 tsp Baking Powder

White Chocolate Peppermint Topping

  • 1/2 C (112g) White Chocolate Chips
  • 2-3 Tbsp Crushed Candy Canes

Instructions

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Cream the butter and sugar substitute together. (I used a food processor, but you can use a stand mixer, whisk, or rubber spatula.)
  3. Mix the protein powder, cocoa, baking powder, and flour together in a small bowl before adding to the butter and sugar. Mix until you have a crumbly dough that can be formed by hand. Avoid over mixing. (I used 7 pulses in the food processor.)
  4. Divide the dough into 12 29-gram balls and press between your palms to form cookies.
  5. Bake for 6-8 minutes or until the centers are still soft but not gooey. Let them briefly cool before transferring to a cooling rack to completely cool.

For the White Chocolate Peppermint Topping

  1. Microwave the chocolate chips in 20-30 second intervals, stirring along the way, until melted and smooth.
  2. Dip one half of each cookie in the chocolate by tilting the bowl. Sprinkle with crushed candy canes or peppermint and repeat for each cookie. Let the chocolate set before serving. Store cookies in an airtight container at room temp.

Notes

*I used PEScience Select Chocolate Mint Cookie, but chocolate or vanilla will work fine.

Each chocolate peppermint cookie has 2 Smart Points without white chocolate/candy cane toppings and 4 Smart Points with the toppings.

Each cookie without white chocolate/candy cane toppings has 69 calories, 4.5g of protein, 3.6g of carbs, and 4.4g of fat.

Nutrition information does not include carbs from the zero-calorie Swerve.

Nutrition Information:
Yield: 12 Cookies Serving Size: 1 Cookie
Amount Per Serving: Calories: 122 Total Fat: 7.1g Carbohydrates: 11.3g Protein: 4.5g


4 thoughts on “Chocolate Peppermint Protein Powder Cookies”

  • I always go straight to the carb count in desserts and I’m almost always surprised.

    I’ve been in diabetic burnout this week. My first Christmas and baking has always been part of my tradition.

    Thanks so much for this recipe. Feels like I got the tradition back and this cookie is so beautiful!

  • So delicious. I shared at work and no one believed they were protein cookies. After scorching my choc chips I melted andes mints and drizzled over the top of the cookies. I will continue to make these all year round!

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