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Triple Chocolate Peppermint Chunk Cookies

Triple Chocolate Peppermint Chunk Cookies - featured image
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These festive cookies combine three types of chocolate with crunchy peppermint chunks for a gooey, fudgy treat that’s perfect for Christmas gatherings, gifting, or cozy winter nights. Quick to make and irresistibly delicious, they’re a holiday staple your family will love.

Ingredients

Scale
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chunks or chips
  • 1/2 cup milk chocolate chips
  • 3/4 cup crushed peppermint candies or candy canes (about 8 standard-sized canes)
  • Extra chocolate chips and peppermint bits for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until glossy and thick (about 1 minute).
  3. Add eggs and vanilla extract, whisking until smooth and slightly lighter in color (about 1 minute).
  4. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  5. Gradually stir the dry ingredients into the wet mixture using a spatula or mixer on low, mixing just until combined.
  6. Fold in semi-sweet chocolate chips, white chocolate chunks, and milk chocolate chips until evenly distributed. Reserve a handful for topping if desired.
  7. Gently fold in crushed peppermint candies just before shaping the cookies.
  8. Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place at least 2 inches apart on baking sheets. Press extra chocolate chips and peppermint bits on top if desired.
  9. Bake one sheet at a time for 10-12 minutes, until edges are set but centers are soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use fresh baking soda and cool melted butter before mixing. Fold in peppermint chunks just before shaping to keep them crisp. Cookies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container with a slice of bread to keep cookies soft. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: Christmas cookies, triple chocolate, peppermint, holiday dessert, easy cookies, festive baking, chocolate peppermint cookies

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