Fresh Milled Flour Chocolate Peppermint Cookies

I’ve loved my original Chocolate Peppermint Cookies for years! They’re one of those Christmas cookies I look forward to making every year. I love how I can now have the same yummy taste, but made with whole grains!

Our all time favorite muffins are my Einkorn Chocolate Banana Muffins, so naturally I wanted to try einkorn in one of my most favorite Christmas cookies!

I tested these cookies with all soft white wheat, a combination of soft and hard white wheat, all einkorn, and finally this combo of einkorn and hard white wheat. This version had the best flavor of them all, so it’s the one I stuck with!

I actually think these cookies taste even better the next day. I’ve noticed that the fresh milled flour flavor mellows out a bit after baked goods have had time to cool, which I personally prefer. But don’t get me wrong, I’ll eat these cookies hot, warm, cooled, or the next day. LOL!

Recipe Ingredients:

You’ll need the following ingredients to make these Whole Wheat Chocolate Peppermint Cookies

• Fresh Milled Einkorn Flour
• Fresh Milled Hard White Flour
• Unsweetened Cocoa Powder
• Cornstarch
• Baking Soda
• Salt
• Butter
• Granulated Sugar
• Brown Sugar
• Eggs
• Vanilla Extract
• Peppermint Extract
• Semi-sweet Chocolate Chips
• Crushed Candy Canes (or store bought peppermint crunch)

Ingredient Notes:

• Flour: Einkorn has a softer gluen structure that works well for a tender texture, while hard white wheat adds a little strength and structure to help the cookies hold their shape.
• Cornstarch: I use this to help reduce spreading, I don’t like flat cookies!
• Peppermint Extract: Make sure to use peppermint extract, NOT mint extract. Mint extract often contains spearmint, which is great in gum, not so much in cookies!
• Crushed Peppermint Candies: You can use crushed candy canes or peppermint crunch. Add them while the cookies are still warm so they stick.

How to Fresh Milled Flour Chocolate Peppermint Cookies:

Grab the full recipe card with exact ingredient amounts below

Step 1: In a medium bowl, whisk together the freshly milled einkorn flour, hard white wheat flour, cocoa powder, cornstarch, baking soda, and salt.

Step 2: In a large mixing bowl, cream the softened salted butter, white sugar, and brown sugar for 2–3 minutes until light and fluffy.

Step 3: Add the eggs, vanilla extract, and peppermint extract. Mix until combined.

Step 4: Gradually add the dry ingredients to the butter mixture, mixing just until incorporated. Fold in the chocolate chips.

Step 5: Cover the dough and refrigerate for at least 30 minutes.

Step 6: Preheat the oven to 350°F. Line baking sheets with parchment paper.

Step 7: Scoop the chilled dough into 1-tablespoon portions and place about 2 inches apart on the prepared baking sheets.

Step 8: Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.

Step 9: Immediately sprinkle the crushed peppermint candies over the warm cookies.

Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Storage and Reheating:

Storage: Store completely cooled cookies in an airtight container at room temperature for up to 4 days.

Freezing: Scoop the cookie dough into individual portions and place them on a parchment lined baking sheet. Freeze until firm, then transfer to a freezer safe bag or container for up to 3 months.

To Bake From Frozen: Preheat the oven to 350°F. Place the frozen cookie dough balls on a parchment lined baking sheet, about 2 inches apart. Bake directly from frozen without thawing, add about 2-3 minutes more to the original bake time. Sprinkle with crushed peppermint candies as soon as they come out of the oven.

Additions and Substitutions:

• Chocolate Chips: Substitute dark chocolate chips for a less sweet chocolate flavor. You can also use white chocolate chips instead.
• Peppermint Candy: Use store bought peppermint crunch instead of making your own with candy canes.
• Flour: You can use all soft white wheat instead, or all einkorn flour. I like to use a blend to get a better texture.

FAQs about this Fresh Milled Flour Chocolate Peppermint Cookie Recipe

Why did my chocolate peppermint cookies spread too much?

Cookies can spread when the butter is too warm, or the dough hasn’t chilled long enough. Make sure the butter is softened rather than melted and don’t skip the chill time!

Can I use 100% Einkorn flour?

Yes! You can use all einkorn flour, but the cookies may spead a little more.

Can I make the cookie dough ahead of time?

Yes! Cover the dough tightly and refrigerate for up to 2 days. If the dough is too firm to scoop, let it sit at room temp briefly.

Can I use regular candy canes for the topping?

Absolutely! Place opened candy canes in a Ziploc bag and crust them with a rolling pin, or the back of a measuring cup. Sprinkle them over the cookies immediately after baking.