Irresistible Triple Chocolate Peppermint Cookies
These triple chocolate peppermint cookies combine rich cocoa powder, semi-sweet chocolate chips, and dark chocolate chunks with a refreshing peppermint twist, resulting in soft, chewy, and festive holiday treats perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (85g) dark chocolate chunks
- ½ cup (about 50g) crushed peppermint candies or candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- In another large bowl, beat the softened unsalted butter with granulated sugar and brown sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Then add vanilla extract and peppermint extract, mixing until glossy and aromatic.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Do not overmix.
- Gently fold in the semi-sweet chocolate chips, dark chocolate chunks, and crushed peppermint candies.
- Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes until cookies look set around the edges but still slightly soft in the middle.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature ingredients for best texture. Do not overmix the dough to avoid tough cookies. Chill dough for 15-20 minutes if cookies spread too much. Use quality chocolate for best flavor. Baking time varies; check cookies at 10 minutes for softer texture and up to 12 minutes for firmer cookies. Peppermint candies may soften but retain flavor. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut oil and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Fat: 9
- Carbohydrates: 22
- Protein: 2
Keywords: triple chocolate cookies, peppermint cookies, holiday cookies, chocolate peppermint, chewy cookies, festive treats, easy cookie recipe