Go Back

Triple Chocolate Peppermint Cookies

These cookies combine rich cocoa and three types of chocolate with a delightful peppermint twist, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 190
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • ¾ cup unsalted butter, cold, cut into cubes Cold butter ensures that your cookies will be chewy rather than flat.
  • 1 cup light brown sugar, packed Adds moisture and that delightful caramel flavor.
  • ¼ cup granulated sugar Balances the richness of the brown sugar.
  • 1 large egg, at room temperature For moisture and structure.
  • 1 large egg yolk, at room temperature Increases chewiness.
  • 1 teaspoon vanilla extract Adds depth to the flavor.
  • ½ teaspoon peppermint extract The secret ingredient that gives these cookies their refreshing twist.
  • 2 ¼ cups all-purpose flour The foundation of your cookie dough.
  • ½ cup Dutch-processed cocoa powder Provides that deep chocolate taste.
  • 1 teaspoon kosher salt Enhances all flavors.
  • 1 teaspoon baking powder Helps the cookies rise beautifully.
  • ½ teaspoon baking soda For additional lift and texture.
  • ¾ cup semi-sweet chocolate chunks For moments of gooey chocolate bliss.
  • ¾ cup milk chocolate chips Adds a sweet creaminess.
  • ¾ cup white chocolate chips For extra richness and a beautiful visual contrast.
  • ½ cup peppermint candies or candy canes, crushed, for topping Adds holiday spirit and crunch.

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper and set aside.
  2. In a stand mixer equipped with the paddle attachment, combine cold butter, brown sugar, and granulated sugar. Beat on medium speed until creamy, with no visible butter chunks.
  3. Add the egg, egg yolk, vanilla extract, and peppermint extract. Mix until combined, scraping down the sides as needed.
  4. In a medium bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until almost incorporated.
  6. Gently fold in the semi-sweet chocolate chunks, milk chocolate chips, and white chocolate chips until the dough forms and the chocolate is evenly distributed.
  7. Scoop the dough into 8 large balls and place 4 on each prepared baking sheet, spacing them evenly apart.
  8. Bake for 12-13 minutes, or until the edges are set and the tops show slight cracks. They may look underbaked in the center, but they’ll firm up as they cool.
  9. Immediately sprinkle the tops with crushed peppermint candies, gently pressing them in. Return to the oven for 1 minute to set the candies.
  10. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store these cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a resealable bag for up to three months. You can prepare the dough a day in advance. Just chill it in the fridge and scoop it fresh when you’re ready to bake.