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Triple Chocolate Peppermint Cookies

Deliciously soft and chewy cookies featuring a trio of chocolates and a refreshing hint of peppermint—perfect for the holiday season!
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 220
Ingredients Method Notes

Ingredients
  

Cookie Base
  • ¾ cup unsalted butter, cold, cut into cubes Ensure butter is cold for the perfect texture.
  • 1 cup light brown sugar, packed Adds moisture and depth to flavor.
  • ¼ cup granulated sugar Complements the brown sugar for sweetness.
  • 1 large egg, room temperature Helps with mixing into the batter.
  • 1 large egg yolk, room temperature Richness enhances texture.
  • 1 teaspoon vanilla extract Adds flavor depth.
  • ½ teaspoon peppermint extract Use high-quality extract for best flavor.
Dry Ingredients
  • 2 ¼ cups all-purpose flour
  • ½ cup Dutch-processed cocoa powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
Chocolate & Peppermint Topping
  • ¾ cup semi-sweet chocolate chunks Quality chocolate enhances flavor.
  • ¾ cup milk chocolate chips
  • ¾ cup white chocolate chips
  • ½ cup peppermint candies or candy canes, crushed For topping before baking.

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper.
  2. Using a stand mixer, combine cold butter, brown sugar, and granulated sugar. Beat on medium speed for about 3-4 minutes until creamy.
  3. Add in 1 egg and 1 egg yolk. Mix until just combined.
  4. Pour in vanilla and peppermint extract, scraping down the bowl to incorporate.
  5. In a separate bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda. Gradually add this to the wet mixture.
  6. Fold in the semi-sweet, milk, and white chocolate. The dough should form without over-mixing.
  7. Form dough into 8 large balls and place 4 on each baking sheet.
Baking
  1. Bake for 12-13 minutes until edges are set with slightly cracked tops.
  2. Sprinkle crushed peppermint on top and return to the oven for 1 more minute.
  3. Allow to cool on baking sheet for 10 minutes before transferring to a wire rack.

Notes

These cookies stay fresh for up to 5 days in an airtight container. You can also freeze the dough for up to 3 months.