These Triple Chocolate Peppermint Cookies are rich, fudgy chocolate cookies loaded with chocolate chips, flavored with peppermint, and dipped in white chocolate. A sprinkle of crushed candy canes on top makes them extra festive for Christmas.
If you're planning a holiday baking day, don't miss my 40+ Best Christmas Cookie Recipes for Holiday Cookie Trays and Platters for more Christmas cookies to add to your cookie trays.
I originally made these for a cookie exchange after revamping one of my son's favorite double chocolate cookie recipes. I added peppermint extract and white chocolate, and they quickly became one of my favorite Christmas cookies.
They're soft and chocolatey in the center with just the right amount of peppermint flavor. You can skip the white chocolate dip if you want a simpler cookie, but I really think it takes these over the top. The combination of chocolate, peppermint, and white chocolate is so good!
Why You'll Love This Recipe
- Triple the chocolate. The cookie dough is made with cocoa powder and chocolate chips, then the cooled cookies are dipped in white chocolate.
- Soft and fudgy. These aren't crisp chocolate cookies. They're soft, rich, and chewy in the center.
- Perfect peppermint flavor. Peppermint extract gives the cookies that classic Christmas flavor without overpowering the chocolate.
- They look festive. White chocolate and crushed candy canes make these chocolate peppermint cookies look right at home on a Christmas cookie platter.
- You can make them without the white chocolate. The cookies are delicious on their own, but the white chocolate dip adds another layer of chocolate and makes them extra special.
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Tips and Tricks
- Don't overbake the cookies. The centers should still be soft when you take them from the oven. They'll continue to set as they cool on the baking sheet.
- Chill the dough. The 30-minute chill helps the dough firm up so the cookies hold their shape and don't spread too much while baking.
- Let the cookies cool completely before dipping. Warm cookies will melt the white chocolate and make dipping messy.
- Melt the white chocolate slowly. White chocolate can scorch easily. Use short bursts in the microwave and stir well between each one.
- Dip only half of each cookie. I love the look of the chocolate cookie peeking through the white chocolate. It also gives you a good place to hold the cookie while dipping.
- Add the crushed candy canes right away. Sprinkle them over the white chocolate before it sets so they stick to the cookies.
Ingredients
- Butter: Melted butter gives these chocolate cookies a rich flavor and helps create a soft texture.
- Cocoa powder: This gives the cookie dough its deep chocolate flavor.
- Brown sugar and white sugar: The combination adds sweetness and helps keep the cookies soft.
- Eggs: Eggs bind the dough together and contribute to the chewy texture.
- Peppermint extract: This gives the cookies their classic peppermint flavor.
- Vanilla extract: Vanilla rounds out the chocolate and peppermint flavors.
- Salt: A small amount balances the sweetness and enhances the chocolate.
- Baking soda: This helps the cookies spread and gives them a tender texture.
- All-purpose flour: The base of the cookie dough.
- Chocolate chips: These add another layer of chocolate throughout the cookies and are what make these truly triple chocolate.
- White chocolate: The cooled cookies are dipped halfway in melted white chocolate for the third chocolate component.
- Crushed peppermint candy: Crushed candy canes add peppermint flavor, a little crunch, and a festive finish.
See the recipe card for full information on ingredients and quantities.
How to Make Triple Chocolate Peppermint Cookies
Step 1: Make the chocolate cookie dough. Mix the melted butter and cocoa powder together until smooth. Add the brown sugar and white sugar and mix well. Add the eggs one at a time, mixing after each addition. Stir in the peppermint extract and vanilla.
Step 2: Add the dry ingredients. Add the salt, baking soda, and flour and mix just until combined. Stir in the chocolate chips.
Step 3: Chill the dough. Cover the dough and refrigerate it for 30 minutes. This gives the butter time to firm up and makes the dough easier to scoop.
Step 4: Scoop the cookies. Line baking sheets with parchment paper. Scoop the chilled dough onto the prepared baking sheets, leaving space between the cookies for them to spread.
Step 5: Bake. Bake the cookies until the edges are set and the centers are still soft. Let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Step 6: Dip in white chocolate. Once the cookies are completely cool, melt the white chocolate according to the package directions. Dip each cookie halfway into the melted chocolate and place it on a parchment-lined baking sheet.
Step 7: Add the peppermint. Sprinkle the white chocolate with crushed candy canes while it's still wet.
Step 8: Let the chocolate set. Allow the cookies to sit until the white chocolate has completely hardened before storing or serving.
FAQs
Absolutely. The chocolate cookies are delicious on their own. The white chocolate adds another layer of chocolate and makes them especially pretty for Christmas, but it isn't necessary for the cookie itself.
If you're short on time, bake the cookies, let them cool, and sprinkle them with a little crushed peppermint candy while they're still slightly warm.
Yes. Dark chocolate would pair really well with the rich chocolate cookie and peppermint. You could also use milk chocolate if that's what you have on hand.
The white chocolate gives these cookies the prettiest contrast, which is why I usually use it.
These have a noticeable peppermint flavor without tasting like a peppermint candy. The peppermint extract is mixed directly into the cookie dough, and the crushed peppermint on top adds a little extra.
If you prefer a more subtle peppermint cookie, you can reduce the extract slightly.
The dough is made with melted butter, so chilling it helps firm the dough before baking. This keeps the cookies from spreading too much and makes them easier to scoop.
Don't skip this step unless you've tested the recipe and know how the dough behaves with your particular ingredients and kitchen temperature.
Yes. You can make these chocolate peppermint cookies a day or two before serving them. Once the white chocolate has completely set, store the cookies in an airtight container at room temperature.
They're a great cookie to make ahead for a Christmas cookie exchange or holiday cookie tray.
Yes. Once the cookies have completely cooled and the white chocolate has set, place them in an airtight, freezer-safe container with parchment paper between layers. Thaw them at room temperature before serving.
Store the cookies in an airtight container at room temperature. If you stack them, place parchment paper between the layers so the white chocolate doesn't stick to the cookies above it.
More Peppermint Treats and Desserts
If you love chocolate and peppermint together, don't miss my Peppermint Treats and Desserts roundup for more festive cookies, candies, desserts, and treats.
Triple Chocolate Peppermint Cookies
Ingredients
- 1 cup butter melted
- ½ cup cocoa powder
- ½ cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 ½ teaspoon peppermint extract
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cup flour
- 1 cup chocolate chips
- 1 ½ cups white melting chocolates
- ½ cup crushed peppermint candy
Instructions
- Mix melted butter and cocoa powder together until smooth.
- Mix in sugars. Add eggs, one at a time, mixing with each addition. Add peppermint extract and vanilla.
- Add salt, baking soda and flour.
- Stir in chocolate chips.
- Cover dough and refrigerate for 30 minutes.
- Line 2 baking sheets with parchment paper. Scoop dough using a medium cookie scoop.
- Bake at 350 degrees for 10-12 minutes. Let cool on pan for 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: 2 ½ dozen.
Mary Beth says
Chocolate and peppermint are one of my favorite flavor combinations and these look and sound delicious. Thanks so much for sharing at Project Inspire{d}. Have a very merry and blessed Christmas!
Cathy Kennedy says
Brandy,
Chocolate. Cookies. Peppermint. What a wonderfully festive recipe for Christmas time! I love, love having peppermint during the holiday season. Thanks for sharing. I'm saving this for sure to try...maybe not anytime soon but I'll definitely try it. Have a joyful and blessed Christmas! I'm visiting from Inspire Me Monday.
Miz Helen says
Your Triple Chocolate Peppermint Cookies look delicious, we love peppermint. Hope you have a fantastic week and thanks so much for sharing with us at Full Plate Thursday!
Come Back Soon
Miz Helen
Michelle says
Oh yumilicious. A triple dose of chocolate works for me Brandy. I bet the ladies gobbled these down in seconds
Lisa says
I always make chocolate peppermint cookies for Christmas. They are my favorite. I love the look of your cookies. I have pinned them and will give them a try this year. Thanks for the recipe. Merry Christmas!
Elizabeth @ Guilty Chocoholic Mama says
I love chocolate in combination with almost anything (including with itself), but chocolate and peppermint has to be one of my favorites. Yes please to these! So festive! Pinning and making for sure this holiday season. So glad I stopped by from #ThisIsHowWeRoll!