Triple Chocolate Peppermint Chunk Cookies Easy Christmas Recipe

Let me paint you a picture: the sweet aroma of melted chocolate, hints of cool peppermint, and the deep, fudgy scent of fresh-baked cookies swirling through my kitchen on a chilly December evening. The first time I pulled these Triple Chocolate Peppermint Chunk Cookies from the oven, the combination of gooey chocolate and crisp peppermint practically begged everyone to gather around. I remember pausing—just for a second—to soak up the moment, cookies crackling as they cooled, my youngest dancing impatiently for a taste. You know that sensation when a recipe feels like holiday magic in a bite? That’s exactly what happened here.

Growing up, my grandmother always had a tin of homemade cookies on the counter, especially around Christmas. She’d let me crush candy canes with a rolling pin, laughing as peppermint dust went everywhere. Years ago, I tried to recreate that festive feeling—just a little more chocolate, a little less formality. Honestly, I wish I’d stumbled on this combination much sooner. It’s now become our family’s go-to cookie for gift exchanges, bake sales, and those nights when we need a sweet treat to brighten winter’s gloom.

My family? They can’t resist sneaking these cookies off the cooling rack (and who could blame them?). Even the neighbor’s kids came knocking, lured by the unmistakable chocolate-peppermint scent drifting from our kitchen window. Triple Chocolate Peppermint Chunk Cookies have proven themselves time and again—crowd-pleasing, festive, and dangerously easy to whip up. They’re perfect for Christmas potlucks, adding sparkle to your Pinterest cookie board, or simply sharing comfort after a long day. I’ve tested these cookies more times than I care to admit, in the name of research, of course. They’re a staple for family gatherings, gifting, and all those little moments that need a warm hug. You’re going to want to bookmark this one!

Why You’ll Love These Triple Chocolate Peppermint Chunk Cookies

When it comes to Christmas cookies, you want something that stands out—something that doesn’t just look pretty on a platter but actually delivers on taste, texture, and that pinch of nostalgia. Trust me, I’ve baked hundreds of batches over the years, and these Triple Chocolate Peppermint Chunk Cookies tick every box. Here’s why you’ll be reaching for this recipe again and again:

• Quick & Easy: Ready in under 30 minutes from start to finish—no chilling, no waiting, just straight-up cookie joy (perfect for busy holiday schedules or impromptu cookie exchanges).
• Simple Ingredients: No fancy shopping required. Most of what you need is probably sitting in your pantry right now.
• Perfect for Christmas: The ultimate festive treat for parties, bake sales, cozy evenings, or even as a homemade gift. These cookies look gorgeous with their peppermint chunks sparkling on top—like edible holiday ornaments.
• Crowd-Pleaser: Kids, teens, adults—everyone loves them. They disappear faster than I can refill the cookie jar.
• Unbelievably Delicious: The triple chocolate (cocoa powder, semi-sweet chips, white chocolate chunks) gives a deep, fudgy flavor, while the peppermint adds just the right amount of cool crunch. It’s like biting into a chocolate peppermint bark, but softer and much more indulgent.

What sets this recipe apart? I use a mix of melted butter and a touch of brown sugar for extra chewiness. Plus, I figured out that folding peppermint chunks in right before baking keeps them crisp—not gooey. Some recipes call for extract alone, but adding real peppermint candy takes the texture to a whole new level.

Honestly, these cookies are the kind you close your eyes for after the first bite. They’re comfort food for the holidays—fast, foolproof, and brimming with festive flavor. Whether you want to impress your guests or just need an easy bake for a Netflix marathon, these cookies bring the magic. I’ve made them for Christmas brunch, snowy afternoons, and more than one midnight snack. If you’re craving a cookie that’s a little extra, but still familiar, this is it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that classic Christmas cookie texture without any fuss. Most of these are pantry staples, and you’ll find the little extras—like peppermint chunks—make all the difference for that festive twist.

• For the Cookie Dough:
  • 1 cup (226g) unsalted butter, melted and slightly cooled (adds richness and chewiness)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar (for deeper flavor and softness)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour (can swap for a 1:1 gluten-free blend if needed)
  • 2/3 cup (60g) unsweetened cocoa powder (Dutch-process for extra chocolatey punch)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (balances the sweetness)
• Triple Chocolate Mix-Ins:
  • 3/4 cup (130g) semi-sweet chocolate chips (I love Ghirardelli for meltiness)
  • 1/2 cup (85g) white chocolate chunks or chips (adds creamy sweetness)
  • 1/2 cup (85g) milk chocolate chips (for that milky, smooth finish)
• Peppermint Chunks:
  • 3/4 cup (90g) crushed peppermint candies or candy canes (about 8 standard-sized canes, crushed with a rolling pin)
• Optional Garnish:
  • Extra chocolate chips and peppermint bits for topping (makes the cookies look extra festive and Pinterest-worthy)

Ingredient tips and swaps:

• If you’re out of brown sugar, sub in coconut sugar for a caramel undertone.
• For a dairy-free version, use plant-based butter and dairy-free chocolate chips (Enjoy Life brand works well).
• Want a more intense peppermint flavor? Add 1/2 teaspoon peppermint extract along with the vanilla.
• In summer or for a twist, swap peppermint chunks for crushed toffee or dried cherries.
• If you prefer less sweetness, reduce white chocolate to 1/4 cup (43g)—but honestly, I never do!

Pro tip: Always use fresh baking soda for the best rise and texture. Trust me, old baking soda makes for flat, sad cookies.

Equipment Needed

Here’s all you need to make these Triple Chocolate Peppermint Chunk Cookies—nothing fancy, just solid kitchen basics. I’ve tested these with all sorts of setups, from my old hand mixer to my trusty stand mixer, and even just a whisk and some elbow grease!

• Large mixing bowl (big enough for stirring without flour clouds everywhere)
• Medium bowl for dry ingredients
• Electric mixer (stand or hand-held, but you can mix by hand if you’re feeling strong)
• Rubber spatula (for scraping every last bit of chocolatey dough)
• Measuring cups and spoons (I use the OXO set—easy to read and clean)
• Baking sheets (at least two, so you can rotate batches)
• Silicone baking mats or parchment paper (prevents sticking and burning—parchment’s my go-to for easy cleanup)
• Wire cooling rack (helps keep cookies from getting soggy bottoms)
• Rolling pin or heavy mug (for crushing peppermint candies—kids love this part!)

If you don’t have a mixer, a sturdy wooden spoon does the trick. And, for small kitchens, you can bake these in batches using just one sheet—just let the pan cool between rounds to avoid over-baking. For clean-up, a silicone spatula saves you from dough wastage.

Budget tip: Dollar store baking sheets work fine, but line with parchment so the cookies don’t scorch. Keep your mixing tools dry before you start—water and melted chocolate don’t mix well!

Preparation Method

1. Preheat & Prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. If you’re using crushed peppermint, spread it on a plate to keep handy.
2. Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined (about 1 minute). The mixture should look glossy and thick. Add eggs and vanilla extract, whisking until smooth and slightly lighter in color (another 1 minute).
3. Combine Dry Ingredients: In a separate medium bowl, sift together flour, cocoa powder, baking soda, and salt. Sifting helps prevent cocoa lumps—don’t skip this if you want even chocolate flavor.
4. Bring It Together: Gradually stir the dry ingredients into the wet mixture using a spatula or mixer on low. Mix just until combined—overmixing leads to tough cookies. The dough will be thick, almost like brownie batter.
5. Add Mix-Ins: Fold in semi-sweet chocolate chips, white chocolate chunks, and milk chocolate chips. Stir until evenly distributed. Reserve a handful of chocolate chips for topping, if you want that bakery look.
6. Fold in Peppermint: Gently fold in crushed peppermint candies. If you add them too early, they’ll melt and streak the dough, so do this just before shaping the cookies.
7. Shape the Cookies: Scoop roughly 2 tablespoons (30g) of dough for each cookie and roll into balls. Place them at least 2 inches apart on the baking sheets. Press a few extra chocolate chips and peppermint bits on top for extra sparkle.
8. Bake: Bake one sheet at a time for 10-12 minutes. The edges will look set, but the centers should be soft—don’t overbake! Cookies might puff up and then settle as they cool.
9. Cool: Let cookies cool on the baking sheet for 5 minutes (they finish setting here), then transfer to a wire rack. They’ll firm up as they cool, but stay soft and fudgy inside.
10. Troubleshooting: If cookies spread too much, your butter may be too hot or the dough too warm. Chill shaped dough balls for 10 minutes before baking if your kitchen is warm. If cookies are dry, double-check your flour and don’t pack it—spoon and level for accuracy.
11. Efficiency Tips: While one tray bakes, shape the next batch! Clean up peppermint dust while cookies are in the oven so you’re not stuck with sticky countertops later.

Each batch makes about 24 cookies, and you’ll want to work quickly once the dough is mixed so the peppermint keeps its crunch. Don’t worry if some bits melt slightly—they create lovely pockets of candied sugar throughout. If the dough feels too stiff, let it rest for 5 minutes; sometimes cocoa powder takes a minute to hydrate.

Cooking Tips & Techniques

After a dozen (or more) Christmas cookie seasons, I’ve picked up a few tricks that make these Triple Chocolate Peppermint Chunk Cookies truly foolproof. Here’s what I’ve learned—sometimes the hard way!

• Don’t Overmix: As soon as the flour disappears, stop mixing. Overworked dough leads to tough, cakey cookies.
• Cool Your Butter: Melted butter should be just warm—not hot. Hot butter makes cookies spread too thin. I usually melt the butter first, then measure everything else while it cools down.
• Use Real Peppermint: Crushed candy canes give texture and crunch. I tried using only extract once—cookies tasted flat and missed that holiday sparkle.
• Batch Baking: Bake one tray at a time for even cooking. If you pop two in together, the cookies can end up uneven. Rotate trays halfway through for perfect edges.
• Watch for Sensory Cues: Cookies are done when the edges are set but the centers look soft. They firm up as they cool. Don’t rely just on the timer—peek through the oven window.
• Handling Peppermint: Mix in crushed candies last, and avoid letting them sit too long in dough; they can melt and make cookies sticky.
• My Cookie Failures: Once, I used margarine instead of butter. The cookies tasted off, and the texture was greasy—not worth the experiment! Stick with real butter for best results.
• Timing & Multitasking: Shape and top cookies while one batch bakes. Clean up as you go, especially peppermint bits—they stick to everything!
• Consistency: Use a cookie scoop for even sizes so all cookies bake at the same rate. If you don’t have one, two spoons work (though a scoop is a game-changer).

And finally—if you’re gifting these, let them cool completely before packaging. Warm cookies steam up and get soggy inside tins (learned that after one very sad cookie swap!).

Variations & Adaptations

Cookies should fit your mood, your pantry, and your people. Here are some fun ways to switch up this classic Triple Chocolate Peppermint Chunk Cookie recipe—no need to stick to the script!

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture stays chewy and delicious (Bob’s Red Mill is my favorite for cookies).
• Vegan Option: Swap out butter for vegan margarine or coconut oil, and use flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) instead of eggs. Choose dairy-free chocolate chips and peppermint candies.
• Seasonal Flavors: Not a peppermint fan? Try crushed toffee bits, chopped dried cherries, or even orange zest for a holiday twist. I’ve made a batch with mini marshmallows—s’mores vibes, anyone?
• Nutty Crunch: Add 1/2 cup (50g) chopped pecans or walnuts for extra texture. Just make sure no one has nut allergies!
• Baking Method: For extra crispy edges, flatten cookies slightly before baking. For thicker, bakery-style cookies, chill dough balls for 20 minutes before baking.
• Personal Favorite: I sometimes swirl in a few drops of peppermint extract for a double-mint blast. It’s intense, but my teenagers love it!

Whatever your family’s needs—dairy-free, nut-free, or just extra chocolate—these cookies adapt easily. The real fun is trying different mix-ins and seeing which version becomes your new favorite.

Serving & Storage Suggestions

These Triple Chocolate Peppermint Chunk Cookies are best served slightly warm—just enough for the chocolate to be gooey and the peppermint a little crunchy. If you’re sharing at a party, stack them on a festive platter or tuck them into clear cellophane bags tied with ribbon (so Pinterest-worthy!).

• Serving: Pair with hot cocoa, coffee, or cold milk. They’re also perfect on a Christmas dessert board next to fudge and sugar cookies.
• Storage: Keep cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers to keep peppermint from sticking. For longer storage, freeze cookies for up to 3 months—thaw at room temp or pop in the microwave for 10 seconds.
• Reheating: If you want that fresh-baked feel, warm cookies in a 300°F (150°C) oven for 3-4 minutes. They come alive again, trust me.
• Flavor Development: The peppermint flavor deepens after a day or two, so these cookies are great for making ahead.

I’ve learned that storing cookies with a slice of bread keeps them soft. Just swap the bread every couple of days! For gifting, wait until completely cool before packaging so moisture doesn’t build up inside tins.

Nutritional Information & Benefits

Each Triple Chocolate Peppermint Chunk Cookie contains approximately 160 calories, with 8g fat, 22g carbs, and 2g protein (per cookie). While these are definitely a treat, the use of real cocoa powder means you’re getting some natural antioxidants—plus, peppermint can help freshen breath and aid digestion.

If you’re watching allergens, these cookies do contain dairy, eggs, and wheat, but they can be adapted for gluten-free and dairy-free diets as mentioned above. Always double-check your chocolate and peppermint brands for cross-contamination if allergies are a concern.

My personal take: A couple of cookies in moderation bring joy, especially around the holidays. They’re not health food, but sharing homemade cookies is good for the soul.

Conclusion

So, why make these Triple Chocolate Peppermint Chunk Cookies? Because they’re pure Christmas comfort—easy, festive, and absolutely crave-worthy. You can tweak ingredients to suit your family, swap mix-ins for a new twist, or just stick with the classic chocolate-peppermint combo that everyone loves.

I keep coming back to these cookies because they’re forgiving, quick, and always bring a smile (even on the busiest holiday week). Whether you’re a baking newbie or a seasoned cookie champion, this recipe is worth a spot in your Christmas rotation.

If you bake them, I’d love to hear your spin—did you add orange zest, go gluten-free, or sneak in some nuts? Drop a comment below, share your photos, or tag me on Pinterest! Let’s keep the holiday cookie magic alive, one batch at a time. Wishing you warmth, joy, and a kitchen full of irresistible chocolate-peppermint cheer!

Frequently Asked Questions

Can I make Triple Chocolate Peppermint Chunk Cookies ahead of time?

Absolutely! These cookies actually taste better after a day or two. Just store them in an airtight container and the peppermint flavor will deepen.

Can I freeze the dough or baked cookies?

Yes, both work well. Freeze shaped dough balls for up to 2 months and bake straight from the freezer—add a minute or two to baking time. Baked cookies freeze for up to 3 months.

What’s the best way to crush peppermint candies?

Place unwrapped candies in a zip-top bag and smash with a rolling pin or heavy mug. Kids love helping with this part—just watch out for flying candy bits!

Can I use only one type of chocolate?

Of course! Use what you have—semi-sweet alone works great. The triple chocolate blend just adds layers of flavor, but the cookies won’t suffer if you keep it simple.

How do I prevent the cookies from spreading too much?

Make sure your butter is just warm, not hot, and pop the shaped dough balls in the fridge for 10-15 minutes before baking if your kitchen is warm. Using parchment paper also helps keep cookies thick and chewy.

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