Triple Chocolate Peppermint Cookies: Fudgy, Chocolatey, Minty
There are holiday cookies… and then there are these cookies. Deeply fudgy, rich with chocolate, and kissed with just the right amount of peppermint, these Triple Chocolate Peppermint Cookies are everything the season calls for. Finished with a dip in creamy white chocolate and a sprinkle of crushed candy canes, they’re festive, indulgent, and downright irresistible.
They’re perfect for cookie swaps, gifting to neighbors, adding to holiday dessert tables, or sneaking one (or three) alongside a mug of hot cocoa. Cozy, nostalgic, and just a little magical — the kind of cookie that disappears fast.
And as always, we take pride in our process, our facility, our team, our products, and our mission to give back. We bake integrity into everything we do.
You’ll Need
Cookies
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½ cup unsalted butter
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½ cup granulated sugar
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½ cup light brown sugar, packed
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1 large egg
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1 tsp vanilla extract
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1 tsp peppermint extract
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2 tbsp dark or semi-sweet chocolate, melted
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1 cup all-purpose flour
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½ cup Dutch cocoa powder
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1 tsp baking soda
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¼ tsp baking powder
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⅛ tsp salt
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¾ cup dark chocolate, chopped or chips
White Chocolate & Peppermint
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8 oz good-quality white chocolate
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1 tsp coconut oil
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½ cup crushed peppermint candy
How to Make Them
Step 1: Make the chocolatey dough
In a large bowl, cream the butter and both sugars together until light and fluffy, about 3–4 minutes. This step is key — it incorporates air into the dough and helps create soft, tender cookies.
Beat in the egg, vanilla extract, peppermint extract, and melted chocolate until smooth and glossy.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, then gently fold in the chocolate chunks. Avoid overmixing — that’s the secret to keeping these cookies fudgy instead of dense.
If the dough feels very soft or sticky, chill it for about 15 minutes. This makes scooping easier and helps the cookies keep their shape while baking.
Tip: For extra fudgy centers, slightly underbake the cookies. They’ll firm up as they cool.
Step 2: Scoop and bake
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Scoop about 1½ tablespoons of dough per cookie and place them 2 inches apart. Bake for 10–12 minutes, until the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Tip: For picture-perfect cookies, gently roll each scoop into a ball before baking.
Step 3: Dip and decorate
While the cookies cool, melt the white chocolate and coconut oil together in a microwave-safe bowl, stirring every 20 seconds until smooth.
Dip half of each cookie into the melted white chocolate, letting any excess drip off. Immediately sprinkle with crushed peppermint candy before the chocolate sets.
Tip: Crush the peppermint candy finely so it sticks well and adds the perfect festive crunch.
These cookies are rich, chocolate-forward, and perfectly minty — the kind of holiday treat people ask you to make every year. Bake a batch, share the love, and enjoy every fudgy bite.