These Triple Chocolate Peppermint Cookies are a holiday dream! With rich chocolate, creamy white chocolate chips, and a sprinkle of peppermint, they are simply delicious.
Each bite is like a cozy hug in cookie form! I love baking these to share, but let’s be real, some never make it out of the kitchen! 🍪💚
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives the cookies a rich flavor and smooth texture. If you need a substitute, coconut oil or margarine can work in a pinch, but adjustments may affect the taste.
Cocoa Powder: Unsweetened cocoa is key for that chocolatey depth. If you’re out, carob powder can substitute, though it’s not quite the same flavor-wise.
Chocolate Chips: I use a mix of semisweet and white chocolate for contrast. Dark chocolate chips are also great! If you’re looking to lighten the dessert, opt for sugar-free chips.
Peppermint Candies: Crushed candy canes add festive flair. If you can’t find them, peppermint extract (1 teaspoon) can work; just mix it into the dough instead!
How Do You Get Perfectly Soft Cookies?
To ensure your Triple Chocolate Peppermint Cookies are soft and chewy, keep a close eye on the baking time. You want the edges firm and the center slightly underbaked:
- Take the cookies out of the oven when they look set but still soft in the middle.
- Let them rest on the baking sheet for about 5 minutes; this allows them to firm up without becoming hard.
- Make sure to cool them completely on a wire rack for the best texture.
Triple Chocolate Peppermint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Chocolate and Peppermint:
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup dark chocolate chunks or chips
- 1/2 cup crushed peppermint candies or candy canes
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 10–12 minutes to bake. Plan for about 5 minutes for the cookies to cool on the baking sheet, and they should be ready to enjoy in about 30 minutes total!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper or silicone baking mats. This helps prevent the cookies from sticking.
2. Make the Cookie Base:
In a large mixing bowl, use a hand mixer or a wooden spoon to cream together the softened butter, granulated sugar, and brown sugar. Mix until it’s light and fluffy. This will help your cookies have that nice soft texture!
3. Add Wet Ingredients:
One at a time, beat in the eggs, making sure to mix well after each addition. Then stir in the vanilla extract to add that lovely flavor.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mixing them together first ensures everything is distributed evenly in the dough!
5. Combine and Add Chocolate:
Gradually add your dry ingredients to the creamed mixture, mixing just until combined—don’t overdo it! Now fold in the semisweet chocolate chips, white chocolate chips, and dark chocolate chunks until they’re evenly mixed through the dough.
6. Scoop the Dough:
Scoop cookie dough by rounded tablespoons onto the prepared baking sheets, making sure to space them about 2 inches apart—this is so they have room to spread while baking.
7. Add Peppermint:
Press a few crushed peppermint candies into the tops of each cookie dough ball. This gives an extra festive touch and flavor!
8. Bake the Cookies:
Pop the cookies in your preheated oven and bake for 10–12 minutes. You want the edges to be set, while the centers are still slightly soft—that’s the secret to a chewy cookie!
9. Finish Up:
Once baked, remove the cookies from the oven. While they’re still hot, sprinkle a little extra crushed peppermint on top if you like. This adds a sweet, crunchy finish!
10. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Grab a glass of cold milk or your favorite warm beverage and savor each bite!
Enjoy your delicious Triple Chocolate Peppermint Cookies! Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for unsalted butter, but the texture and flavor might vary slightly. Make sure to use sticks rather than spreadable margarine for best results!
How Can I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking!
Can I Make These Cookies Without Eggs?
Absolutely! You can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until thick). This will help maintain moisture in the cookies.
Can I Omit the Peppermint?
Of course! If you’re not a fan of peppermint, you can simply leave it out and enjoy rich chocolate cookies. You could also add nuts or other flavorings like orange zest for a different twist!
