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Triple Chocolate Peppermint Cookies

These delightful cookies combine rich chocolate chunks with cool peppermint, making a festive treat perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 3/4 cup unsalted butter, cold, cut into cubes Use unsalted so you can control the salt.
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
Chocolate Mix-ins
  • 3/4 cup semi-sweet chocolate chunks
  • 3/4 cup milk chocolate chips
  • 3/4 cup white chocolate chips
  • 1/2 cup peppermint candies or candy canes, crushed, for topping

Method
 

Preparation
  1. Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
  2. In a stand mixer with the paddle attachment, beat the cold butter, brown sugar, and granulated sugar on medium speed until creamy and fluffy, about 2 minutes.
  3. Add the egg and egg yolk, blending until fully mixed, then add the vanilla and peppermint extracts, mixing again until combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda.
  5. Gradually add the dry ingredients to the wet mixture while mixing on low speed until almost combined.
  6. Fold in the chocolate chunks and chips until evenly distributed.
  7. Form the dough into 8 large balls and place on the prepared baking sheets, spacing them apart.
Baking
  1. Bake for about 12-13 minutes until the edges are set and slight cracks appear on top.
  2. Immediately sprinkle with crushed peppermint candies and press lightly to adhere, then return to the oven for 1 minute to set the peppermint.
  3. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

You can prepare the dough a day in advance and chill it in the fridge. If cookies spread too much, chill the dough for about 30 minutes before baking. Consider adding peanut butter chips or nuts for added flavor.