These Fresh Milled Flour Double Chocolate Peppermint Cookies are everything magical about Christmas baking — rich chocolate, cool peppermint, and that nostalgic holiday warmth that fills your whole home. Made with fresh‑milled soft white wheat flour, these cookies bake up soft, fudgy, and deeply flavorful, perfect for cookie exchanges, Christmas Eve trays, or gifting to neighbors straight from your cozy homestead kitchen.
This recipe blends wholesome fresh‑milled flour with festive peppermint and melty chocolate chips, creating a cookie that feels both rustic and indulgent. If you’re looking for a holiday cookie that stands out on every Christmas platter, this is the one.
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PrintFresh Milled Flour Double Chocolate Peppermint Cookies (Cozy Homestead Christmas Recipe)
Fudgy double chocolate cookies made with fresh‑milled flour and a festive peppermint twist. Soft, rich, and perfect for Christmas baking.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 3 dozen 1x
Ingredients
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1 cup butter
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1/2 cup brown sugar
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1 cup granulated sugar
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3 eggs
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270 grams soft white wheat berries (to mill fresh)
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1 cup cocoa powder
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1 tsp baking soda
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1 tsp baking powder
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1 tsp cornstarch or arrowroot powder
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(I prefer arrowroot because it’s organic and non‑GMO.)
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1 tsp salt
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1 tsp peppermint extract
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1 1/2 cups chocolate chips
Instructions
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Preheat oven to 350°F.
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Prepare baking sheets.
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Weigh and mill wheat berries.
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In a large bowl, whisk together the dry ingredients.
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In a separate bowl, cream together butter and sugars.
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Mix in remaining wet ingredients.
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Stir until well combined.
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Combine the wet and dry ingredients.
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Fold in the chocolate chips.
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Use a cookie scoop to place dough on trays.
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Bake for 10 minutes.
Why You’ll Love This Recipe
These cookies are the perfect blend of double chocolate richness and refreshing peppermint, making them ideal for all things Christmas. They’re soft, chewy, and loaded with chocolate chips, with just the right amount of peppermint to brighten the flavor without overpowering it.
You’ll especially love this recipe if you bake with fresh milled flour. Milling your own flour preserves the natural oils, nutrients, and flavor that store‑bought flour loses over time. I use my Nutrimill Classic grain mill to mill soft white wheat berries fresh for every bake. It’s reliable, fast, and perfect for keeping up with holiday baking season.
I always weigh my wheat berries before milling — it’s one of the most important steps for consistent results. Fresh‑milled flour is fluffier and lighter than store‑bought flour, so weighing ensures accuracy every time.
These cookies are also incredibly fun to decorate. You can add a white chocolate drizzle, dip half the cookie in melted white chocolate, or sprinkle crushed peppermints or festive sprinkles on top. They’re beautiful, delicious, and absolutely perfect for Christmas.
Ingredients
- 1 cup butter
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 3 eggs
- 270 grams soft white wheat berries (to mill fresh)
- 1 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cornstarch or arrowroot powder
- (I prefer arrowroot because it’s organic and non‑GMO.)
- 1 tsp salt
- 1 tsp peppermint extract
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350°F.
- Prepare baking sheets.
- Weigh and mill wheat berries.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, cream together butter and sugars.
- Mix in remaining wet ingredients.
- Stir until well combined.
- Combine the wet and dry ingredients.
- Fold in the chocolate chips.
- Use a cookie scoop to place dough on trays.
- Bake for 10 minutes.
Tools I Used
- Nutrimill Classic Grain Mill — my everyday workhorse for fresh‑milled flour.
- Kitchen scale — essential for weighing wheat berries before milling.
- Large mixing bowl + wooden spoon — my preferred mixing method; simple, quiet, and homestead‑cozy.
- Stand mixer — optional if you prefer a quicker mix.
- Baking sheets + parchment paper
- Cooling rack
Substitutions
- Flour: Fresh‑milled soft white wheat flour is ideal, but store‑bought whole wheat flour works in a pinch.
- Arrowroot or Cornstarch: Either works. Arrowroot is my choice because it’s organic and non‑GMO.
- Chocolate: Use any chocolate chips you love — dark, semi‑sweet, milk, or even chopped chocolate bars.
- Peppermint: Crushed candy canes, peppermint baking chips, or peppermint extract all work beautifully.
- Butter: Salted or unsalted — adjust added salt if needed.
Variations
- White Chocolate Drizzle: Melt white chocolate and drizzle over cooled cookies for a festive finish.
- Half‑Dipped Cookies: Dip half the cookie in melted white chocolate and top with crushed peppermints.
- Triple Chocolate Peppermint: Add white chocolate chips along with the chocolate chips.
- Mocha Peppermint Cookies: Add 1 teaspoon instant coffee to the dry ingredients for a peppermint‑mocha twist.
- Extra Peppermint: Increase peppermint extract slightly or add more crushed candy canes.
Frequently Asked Questions
Can I use store‑bought flour instead of fresh milled?
Yes, but the texture will be slightly different. Fresh‑milled flour has more natural oils and nutrients, giving a richer flavor and softer crumb.
Why do you weigh the wheat berries?
Weighing ensures you mill exactly the amount of flour the recipe needs. Fresh‑milled flour is lighter and fluffier, so weighing berries is the most accurate method.
Where do you buy wheat berries?
I buy mine in bulk from Azure Standard. It’s affordable, high‑quality, and perfect for keeping my pantry stocked for holiday baking.
Can I freeze the dough?
Absolutely. Freeze dough balls on a tray, then store in a freezer bag for up to 3 months.
Can I make these without peppermint?
Yes! Leave out the peppermint and you’ll have incredible double chocolate cookies.
Storage
These cookies store beautifully, making them perfect for holiday gifting and cookie trays.
- Room Temperature: 4–5 days in an airtight container.
- Refrigerator: Up to 10 days.
- Freezer (Baked Cookies): Up to 3 months.
- Freezer (Dough Balls): Freeze and bake straight from frozen — add 1–2 minutes to the bake time.
How to Serve
These cookies shine in every holiday setting:
- On Christmas cookie platters
- Wrapped in cellophane bags for neighbor gifts
- With hot cocoa or peppermint mochas
- At holiday parties or cookie exchanges
- As a cozy treat after decorating the Christmas tree
- Paired with a glass of milk for Santa
Dress them up with white chocolate drizzle or crushed peppermints for an extra festive touch.
Try Our Other Fresh Milled Flour Holiday Favorites:
- Fresh Milled Flour Pumpkin Chocolate Chip Cookies
- Fresh Milled Flour Pumpkin Bars
- Fresh Milled Flour Pumpkin Bread
- Fresh Milled Flour Apple Cider Donuts
If you love baking with fresh‑milled flour, make sure to subscribe to my newsletter for weekly homestead‑style recipes, fresh‑milled baking tips, and cozy holiday inspiration. Don’t forget to leave a comment and rate this recipe — it helps more home bakers find these delicious Christmas cookies. And if you bake these Fresh Milled Flour Double Chocolate Peppermint Cookies, tag me on social media so I can see your beautiful holiday creations.
