I revamped one of my son’s favorite cookie recipes. Double chocolate cookies—with the addition of peppermint and melted white chocolate, thus making them Triple Chocolate Peppermint Cookies!
So delicious, so easy, and so pretty.
Triple Chocolate Peppermint Cookies
- 1 cup butter softened
- 1/2 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 1/2 tsp. peppermint extract
- 2 cups flour
- 1/2 cup cocoa powder
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 cup chocolate chunks (or chocolate chips)
- 12 oz white melting chocolates
- 4 candy canes crushed
Mix flour, salt, baking powder, and cocoa powder together. Set aside.
In a separate bowl, cream butter and sugars. Add eggs, one at a time, mixing with each addition. Add peppermint extract.
Combine wet and dry ingredients and mix thoroughly. Add chocolate chunks.
Cover dough and refrigerate for 1 hour.
Line 2 baking sheets with parchment paper. Roll dough into 1" balls and arrange on baking sheets.
Bake at 350 degrees for 10 minutes. Let cool on pan for 3-5 minutes. Transfer to a cooling rack and cool completely.
Melt white chocolate according to package. Dip each cookie half way into the white chocolate and set on parchment lined baking sheet. Sprinkle with crushed candy canes.
Yield: 4 dozen.
Our recipe for the original double chocolate cookies comes from Betty Crocker’s red cookbook. (affiliate)
If you liked these chocolate peppermint cookies you might also like…