These Triple Chocolate Peppermint Cookies are thick, rich, fudgy, and perfectly festive for the holidays. Inspired by my Triple Chocolate Chunk Cookies (which you will love, too!), these cookies add a refreshing peppermint twist that pairs beautifully with the melty chocolate. With crisp edges, soft centers, and a sprinkle of crushed peppermint candies, they’re a showstopper on any cookie plate. For more minty holiday treats, check out my collection of peppermint recipes for even more festive inspiration!
Ingredients & Substitutions
- Butter: This cookie recipe uses cold butter, and trust me, it’s important! Cold butter helps keep the cookies thick while still maintaining a soft, chewy center. I recommend unsalted butter for the best flavor control, but if you use salted butter, just reduce the salt in the recipe slightly.
- Sugar: Both brown sugar and granulated sugar are key to these cookies! Brown sugar keeps them moist and chewy in the center, while granulated sugar adds a touch of sweetness and helps create slightly crisp edges. This balance is essential for a cookie that’s rich yet perfectly textured.
- Eggs: You’ll need 2 large eggs (one whole egg and one egg yolk). The extra yolk adds richness and chewiness. Save the leftover egg white for another recipe, like homemade almond paste or fried ice cream.
- Vanilla & Peppermint Extract: Vanilla adds depth, while peppermint gives that holiday sparkle. Adjust the peppermint extract based on how minty you like your cookies.
- Flour: All-purpose flour works best here, but you can use a 1:1 gluten-free flour blend if needed.
- Cocoa Powder: Dutch-processed cocoa powder gives these cookies a rich, smooth chocolate flavor. If you don’t have it, regular unsweetened cocoa powder works too, though the flavor will be slightly less mellow.
- Chocolate Chips & Chunks: I used three kinds of chocolate: semi-sweet, milk, and white. Why settle for just one?! You can adjust the mix or use all chips if you prefer.
- Baking Powder & Baking Soda: These leaveners help your cookies rise perfectly and get those signature cracks on top.
- Salt: Enhances all the chocolate flavors. Reduce if using salted butter.
- Peppermint Candies: Crushed peppermint candies or candy canes make the cookies festive and extra minty. You can adjust the amount based on your preference or skip entirely for a chocolate-forward cookie.
FAQs
Can I make these cookies ahead of time?
Yes! Dough can be made up to 2 days ahead and stored in the refrigerator. You can also freeze baked cookies for up to 2 months.
Can I use chocolate chips only instead of chunks?
Absolutely! Using all chips will work fine; just note the texture will be slightly different from than with chunks.
Can I make these cookies gluten-free?
Yes, swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture may be slightly softer, but still delicious.
Can I skip the peppermint extract or candy?
Yes! These cookies are still rich and chocolatey without peppermint. You can also use orange zest or other flavorings for a fun twist.
Variations
- Extra Minty: Add an extra 1/4 teaspoon peppermint extract and more crushed candy on top.
- Double Chocolate: Use only semi-sweet and milk chocolate for a chocolate-forward version.
- Nutty Twist: Stir in 1/2 cup chopped nuts, like pecans or almonds, for added crunch.
- Mini Cookies: Make smaller 1-inch balls and reduce bake time to 10 minutes for bite-sized treats.
How to Store Triple Chocolate Peppermint Cookies
At Room Temperature: Store cooled cookies in an airtight container for up to 5 days. Place a sheet of parchment paper between layers to keep them from sticking together.
In the Refrigerator: Keep cookies in an airtight container for up to 1 week. Chilling slightly will firm them up and keep the chocolate from getting too soft.
Freezing: These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet and freeze for 1 hour. Then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Tip: If you like your cookies warm and gooey, pop them in the microwave for 10-15 seconds or warm them in the oven for a few minutes before serving.
Triple Chocolate Peppermint Cookies
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, cold, cut into cubes
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 ¼ cups (281 g) all-purpose flour
- ½ cup (59 g) Dutch-processed cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (136 g) semi-sweet chocolate chunks
- ¾ cup (136 g) milk chocolate chips
- ¾ cup (136 g) white chocolate chips
- ½ cup peppermint candies or candy canes, crushed, for topping
Instructions
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper and set aside.
- Using a stand mixer with the paddle attachment, combine butter, brown sugar, and granulated sugar. Beat on medium speed until no visible butter chunks remain and the mixture is creamy.
- Add the egg and egg yolk and mix until combined. Add the vanilla extract and peppermint extract. Scrape down the sides of the bowl and mix again until fully combined.
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda.
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until almost incorporated.
- Add the semi-sweet chocolate chunks, milk chocolate chips, and white chocolate chips. Mix just until the dough comes together and the chocolate is evenly distributed.
- Shape the dough into 8 large balls and place 4 on each prepared baking sheet, spacing them evenly apart.
- Bake for 12-13 minutes, or until edges are set and the tops show slight cracks. The centers will look a little underbaked but will set as they cool.
- Remove from the oven and immediately sprinkle the tops with crushed peppermint candies, pressing lightly. Carefully return cookies to the oven for about 1 minute to set the peppermint.
- Remove from oven. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies are fudgy, rich, and perfectly minty. I love how the peppermint candy melts slightly on top.
Elizabeth
I love the triple chocolate chunk cookies, so the peppermint added in there was a refreshing variation on the cookie. Although, I still like the all chocolate version the best!
Stephanie
These are delicious! Perfect for the holidays.
Bella
These cookies are decadent and festive, plus, they are HUGE! I love them!
