Peppermint Chocolate Chip Protein Skillet Cookie

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There’s something extra cozy about a warm, melty chocolate chip cookie straight from the oven—especially when it has a festive touch like peppermint. This Peppermint Chocolate Chip Skillet Cookie is the perfect treat to enjoy during the holidays (or anytime you need a little indulgence). The best part about this recipe though is that it’s packed with protein, so you can enjoy it guilt-free while still satisfying that sweet tooth.

Made in a 6.5-inch skillet, this cookie is soft and gooey, a true melt-in-your-mouth experience. And whether you’re in the mood for a warm, baked dessert or just want to eat the dough raw (yes, you can do that!), this recipe delivers both options. It’s like having two treats in one!

Alright, here’s everything you need to know to make your own holiday-perfect skillet cookie!

Why You’ll Love This Recipe

This recipe is a holiday favorite in the making, and it’s easy to see why. First off, it’s packed with rich peppermint and chocolate chips, giving it that irresistible flavor combination everyone craves. But unlike traditional cookie recipes, this one’s got a healthy twist—thanks to the addition of protein powder and Greek yogurt. These ingredients add a bit of staying power and keep you feeling satisfied without the sugar crash.

One of the best things about this recipe is how versatile it is. You can customize the ingredients to your liking—swap the oil or butter, use different types of chocolate, or even add your favorite nuts or dried fruits. Plus, it’s all baked in a skillet for that perfect combination of crispy edges and a chewy center. But if you’re not in the mood to bake, no worries—you can always eat the dough as a protein-packed, edible cookie dough snack!

Ingredients You’ll Need

Before you get started, here’s everything you’ll need to make this delicious skillet cookie:

Dry Ingredients

• 25g oat flour (you can make your own with rolled oats if you don’t have any)
• 25g almond flour
• 20g protein powder (I recommend vanilla or chocolate for the best flavor)
• 1/4 tsp baking powder
• Pinch of salt

Wet Ingredients

• 20g sugar-free brown sugar
• 1/2 tsp vanilla extract
• 1/8 tsp almond extract
• 25g unsweetened applesauce
• 20g nonfat plain Greek yogurt
• 1 tsp neutral oil (such as vegetable, canola, or melted butter)

Mix-ins

• 3g mini semisweet chocolate chips
• 3g white chocolate chips (optional—feel free to chop them for even distribution)
• 7g crushed peppermint candy

How to Make This Skillet Cookie

Making this Peppermint Chocolate Chip Skillet Cookie is quick and easy. Here’s how you do it:

1. Preheat: Preheat your oven to 300°F. Grease a 6.5-inch skillet lightly with cooking spray or a bit of oil.

2. Mix the dry ingredients: In a small bowl, combine the oat flour, almond flour, protein powder, baking powder, and salt. Stir until well mixed.

3. Mix the wet ingredients: In another bowl, combine the sugar-free brown sugar, vanilla extract, almond extract, applesauce, Greek yogurt, and neutral oil. Stir until smooth.

4. Combine the wet and dry ingredients: Add the dry ingredients to the wet ingredients and stir until just combined.

5. Mix in the add-ins: Stir in the chocolate chips and crushed peppermint, saving a few to sprinkle on top before baking.

6. Rest the dough: Let the dough rest for 10-15 minutes on the counter. This helps the flour absorb the moisture, giving the cookie a chewy, perfectly baked texture.

7. Bake: Transfer the dough to your prepared skillet and spread it evenly. Top with the reserved chocolate chips and crushed peppermint. Bake for 12-14 minutes, checking at the 12-minute mark. The edges should be golden and set, while the center remains slightly gooey.

8. Cool and serve: Let the skillet cookie cool for 5-10 minutes before slicing into it. Enjoy it warm, or let it cool to room temperature for an extra chewy treat!

Tips

• Flour options: If you don’t have oat flour, it’s easy to make your own by blending oats in a food processor or blender until they turn into a fine powder. Same goes for almond flour—if you have whole almonds, grind them into a fine meal.
• Butter and oil options: If you prefer to use butter instead of oil, you can substitute with regular butter, light butter, or even a non-dairy butter substitute like I Can’t Believe It’s Not Butter. For a richer flavor, you could even brown your butter first! Browning butter brings out a nutty, caramel-like flavor that pairs beautifully with the peppermint and chocolate.
• Chilling the dough: Letting the dough rest for 10-15 minutes before baking is key to getting the perfect texture. This step allows the flour to fully absorb the moisture from the wet ingredients, which results in a chewier cookie.
• Eating the dough raw: If you’re craving cookie dough, feel free to skip the baking altogether! Simply omit the oil and butter and enjoy the dough as a protein-packed, edible cookie dough snack.
• Bakeware alternatives: If you don’t have a 6.5-inch skillet, you can use any oven-safe skillet or a small baking dish. Just keep in mind that thinner cookies will bake more quickly, so you may need to adjust the baking time slightly.

Customizations

• Flavor variations: While this peppermint chocolate chip version is perfect for the holidays, you can easily swap out the peppermint for other mix-ins depending on your mood. Try adding crushed nuts (like almonds or pecans), dried cranberries, or even a swirl of peanut butter or Nutella for an extra indulgent treat.
• Chocolate options: If you’re not a fan of peppermint, feel free to swap the mint chocolate chips for regular chocolate chips or even butterscotch chips for a completely different flavor profile. You could also experiment with different types of chocolate (dark, milk, or white chocolate) to see which one you like best.
• Protein powder: If you’d prefer a different flavor of protein powder, such as chocolate or even strawberry, feel free to substitute it in the recipe. Just be aware that the flavor will slightly change, so choose one that complements the other ingredients.
• Dough consistency: If you prefer a thicker cookie, add a bit more protein powder or almond flour. Conversely, if you like a more delicate, thinner cookie, reduce the amount of flour and protein powder slightly.

More Holiday Recipes:

• Frosted Sugar Cookie Overnight Oats
• Cranberry Truffle Protein Smoothie
• Egg Nog Protein Ice Cream

Frequently Asked Questions

Can I eat the dough raw?

Yes! If you’re craving a protein-packed cookie dough treat, you can skip the baking and enjoy the dough as-is. Just omit the oil and butter for a healthier, edible cookie dough that’s just as delicious as the baked version.

How can I make my own oat flour?

If you don’t have oat flour on hand, it’s easy to make your own. Just blend oats in a food processor or blender until they turn into a fine powder. It’s quick, easy, and ensures your flour is fresh!

Can I substitute the protein powder?

Yes, you can swap the protein powder for a different flavor or omit it altogether. If you leave it out, you may want to reduce the wet ingredients slightly to balance the texture of the dough.

What if I don’t have a 6.5-inch skillet?

No worries! You can use any oven-safe skillet, or even a small baking dish. Just be sure to adjust the baking time as needed. If the cookie is thinner, it may bake a little faster, so keep an eye on it.

Can I make this recipe dairy-free?

Yes! You can easily make this skillet cookie dairy-free by swapping the Greek yogurt for a dairy-free alternative (like coconut yogurt) and using a plant-based butter or oil. Be sure to check that the protein powder is dairy-free if that’s important for you.

Conclusion

This Peppermint Chocolate Chip Skillet Cookie is the perfect way to enjoy a festive treat without going overboard. It’s easy to make, customizable, and absolutely delicious—whether you bake it or eat it raw as protein cookie dough! With the right balance of chocolate and peppermint and a touch of protein, this dessert hits all the right notes. So go ahead, treat yourself to something cozy, and enjoy every bite!