There’s just something about the combination of chocolate and peppermint that captures the spirit of the season—and these Triple Chocolate–Peppermint Cookies are no exception.
With their rich layers of chocolate from cocoa powder, chunks of dark chocolate, and mini chocolate chips, these cookies offer a trifecta of intense chocolate flavor. Add a swirl of cool peppermint, and you’ve got a treat that’s irresistible for holiday gatherings or cozy nights at home.
These cookies are designed to be the perfect balance of fudgy, chewy, and crisp around the edges—no crumbly or dry bites here.
The peppermint pairs beautifully with the dark chocolate, enhancing the richness without overpowering it. Plus, they’re a wonderful make-ahead option; the dough freezes well, so you can bake a fresh batch whenever the craving hits.
These cookies are taking over holiday baking boards right now because they’re festive, deliciously indulgent, and easy enough to make for a last-minute holiday treat.
Why I Love This Recipe (And You Will Too)
- It’s like a chocolate lover’s dream come true! Each bite has layers of chocolate that are just perfectly balanced by that hint of peppermint.
- Perfect for gifting or holiday swaps. They look and taste impressive, yet they’re super easy to whip up in big batches.
- They stay chewy and fresh longer than most cookies, so they’re great for making ahead.
- Customizable to your taste. I’ve tried them with white chocolate chunks and even a bit of espresso powder for extra depth—delicious!
- My secret to extra chocolatey flavor? Let the dough chill overnight, allowing the flavors to deepen.
Triple Chocolate–peppermint Cookies Recipe
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Cookie Scoop
- Baking tray
- Parchment Paper
- Oven
- Cooling Rack
Ingredients
- 120 g unsalted butter
- 50 g cocoa powder
- 150 g brown sugar
- 50 g granulated sugar
- 1 whole egg
- 2 egg yolks
- 1 teaspoon peppermint extract
- 200 g plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 85 g dark chocolate chopped
- 85 g white chocolate chopped
- 4 candy canes crushed
Instructions
- Melt butter in a pan and pour it into a large bowl.
- Add cocoa powder, brown sugar, and granulated sugar to the bowl; whisk until mixed well.
- Add egg, egg yolks, and peppermint extract; whisk until combined.
- In a separate bowl, mix flour, salt, baking powder, and baking soda; then add to the wet mixture and stir until a dough forms.
- Fold in chocolate chips and crushed candy canes.
- Roll 100g of dough into balls and place them on a tray; repeat until all dough is used.
- Chill the dough balls in the fridge for 1 hour.
- Preheat the oven to 180°C (350°F) about 10 minutes before baking, then bake the cookies for 20 minutes, slamming the tray halfway through. Let them cool for 10 minutes before enjoying!
