It’s that time of the year again, and I’ve got something special for you – a Christmas Skillet Cookie that’s not just festive but also packed with protein.
Imagine the same gooey goodness of my favorite protein skillet cookie, now with a fun holiday twist.
This 10″ skillet can be divided into 10 slices, offering a perfect balance of festive flavors and impressive macros. Each slice contains:
150 Calories, a generous 10g of Protein, and all the Christmas cheer you need.
Despite its impressive macros, this Christmas skillet cookie is indistinguishable from a traditional holiday treat in terms of texture and taste.
This skillet cookie has a crackly top and soft, gooey interior, ensuring nobody would have any idea there was a bunch of protein hiding inside.
I’ve taken the beloved base of my classic protein skillet cookie and jazzed it up with some holiday cheer.
Peanut butter M&Ms and festive Christmas sprinkles on top set the tone here, but you can dress it up with as much Christmas spirit as you wish!
Christmas Cookie Skillet Ingredients & Substitutions
The secret to this skillet cookie’s success lies in its simple, yet specific ingredients. As always, substitutions might change the final texture, but here’s what I’ve used for this Christmas miracle:
- Whey/Casein Blend Protein Powder: I stick to PEScience for that unbeatable cookie texture. Since this is the protein I use in all my recipes, I can assure you that it works extremely well (and remember, using my code “Matt” gets you a discount!) I haven’t tested this cookie skillet with whey protein or plant-based protein, so I can’t promise the same results if you make that swap.
- Oat and Almond Flour: These flours are my go-to for the perfect cookie consistency. You can use all oat flour or all almond flour if you need to, but the combination works best.
- Nut Butter and Light Butter: I use a combination of peanut butter (but you can use any nut butter) and light butter spread to give this cookie skillet the fat it needs without a ton of extra calories.
- Unsweetened Applesauce and Brown Sugar Substitute: Secret ingredients to keeping this cookie skillet sweet but healthy. Applesauce replaces extra butter, and brown sugar substitute replaces regular sugar, so you can substitute the originals if you prefer (and aren’t concerned with the calories).
- And let’s not forget the star toppings – Peanut Butter M&Ms and Christmas Sprinkles!
How To Make Your Christmas Skillet Cookie
Now, let’s talk about making this cookie. It’s pretty straightforward, but follow these steps for the perfect texture:
- Begin by mixing the wet ingredients, then the dry – everything except for the protein powder.
- Add the protein powder as the final ingredient and you’ll see the dough come together beautifully. Trust me, it sounds silly, but this order matters. The protein powder is very absorbant, so it brings everything together perfectly.
Once the cookie dough is mixed up, you’ll chill the dough for one hour.
Remember, chilling the dough for an hour is crucial for that classic cookie texture. Skipping this step will yield a cookie that is far too cakey.
After the chill, press the dough into a 10″ skillet to cover the entire thing.
This cookie is relatively thin, so don’t worry too much about that as you press it down.
Now, the fun part: decorating the Christmas skillet cookie! I pressed M&Ms right into the top of the dough, and then a bunch of festive Christmas sprinkles.
Lightly press the toppings down into the dough so they’ll bake right into the top of the cookie skillet.
Once your festive Christmas cookie skillet is ready, bake for 12 minutes at 325 F.
This recipe is flexible – you can underbake it slightly for a gooier center since all ingredients are safe to eat raw, but 12 minutes was the perfect length for this one.
Once out of the oven, give it time to cool and settle. This waiting game, as tough as it might be, is key to achieving that soft, gooey texture. When you first pull the skillet from the oven, the cookie is going to look puffy and cakey:
You want to give this skillet cookie at least 30 minutes to settle & cool, but I like to leave it for one hour to be safe. It may seem like a long time, but after one hour, the interior of this cookie skillet will be absolutely perfect.
If you want a firm, yet still soft & gooey, cookie texture, be patient.
Leftover slices can be stored in an airtight container at room temperature for up to one week. The cookie will remain perfectly soft and gooey like it is still fresh out of the oven!
More Festive Christmas Cookies to Enjoy
This Christmas skillet cookie is just one of many Christmas cookies I have here on the blog. If you’re in the mood for even most festive (and high-protein) fun, here are some other recipes to check out:
- Healthy Chocolate Crinkle Cookies (Protein Packed)
- Santa’s Trash Can Cookies
- Edible Cut-Out Sugar Cookie Dough
- Healthy No-Bake Peanut Butter Blossoms
- High-Protein Gingerbread Cookies
- 100g (3 Scoops) Vanilla or Peanut Butter Whey/Casein Blend Protein Powder (code "Matt" to save on PEScience brand)
- 30g Almond Flour
- 60g Oat Flour
- 64g Creamy Peanut Butter (or other nut butter)
- 56g Light Butter (I use Country Crock Original)
- 75g Unsweetened Applesauce
- 60g Brown Sugar Substitute
- 1/2 tsp Baking Soda
- Pinch of Salt
- 1oz Peanut Butter M&Ms (about 16 M&Ms)
- Christmas Sprinkles
- In a large bowl, mix together all of the cookie ingredients except for the protein powder, M&Ms, and sprinkles. This should form a thick paste.
- Add the protein powder to the bowl last, then mix until it forms cookie dough. It may seem crumbly, but continue working it until cookie dough forms (you may need to use your hands).
- Refrigerate the dough for one hour. This step is very important for an authentic cookie texture.
- Once the dough has chilled, preheat your oven to 325 degrees F.
- Lightly spray a 10" skillet with nonstick spray and press the cookie dough into the skillet so it covers the entire surface.
- Add the M&Ms on top of the skillet, lightly pressing them into the dough, and then add sprinkles to make your Christmas cookie skillet even more festive. Lightly press everything down with your hands to make sure the sprinkles stick to the cookie dough.
- Bake the cookie skillet at 325 degrees for 12 minutes (note that the ingredients are safe to eat raw, so this can be underbaked if preferred).
- After 12 minutes, remove the skillet from the oven and allow it to cool for one hour. The cookie skillet will seem very cakey when it first comes out of the oven, but it will sink and settle as it cools, leaving you with a soft & gooey cookie texture after one hour.
- Slice your cookie skillet into 10 servings and enjoy!
- This recipe can actually be made as a giant one-pound cookie without a skillet, although using a skillet with achieve the best texture overall.
- Your Christmas skillet cookie should remain fresh if stored in an airtight container for up to one week. The slices can be stored at room temperature or in the fridge.
- All of the ingredients in this skillet cookie recipe are safe to eat raw, so you can underbake this skillet cookie if you prefer!
- For additional substitution questions, be sure to check out the post above this recipe card.
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Nutrition InformationYield 10 Serving Size 1 Slice
Amount Per Serving Calories 155Total Fat 9gCarbohydrates 10gProtein 10g