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These triple chocolate peppermint cookies are everything I want in a holiday cookie. Soft, doughy, and fudgy in the center, slightly crisp around the edges, and packed with rich chocolate flavor in every bite. Then you get that pop of cool peppermint that makes them feel festive without tasting like toothpaste. Honestly, they’re dangerous in the best way.

These cookie are extremely chocolatey (triple chocolate, to be exact) thanks to the cocoa powder, dark chocolate chips and white chocolate chips. They also have a perfect hint of mint flavor from the peppermint extract and crunchy candy canes on top. They’re truly a perfect holiday cookie.

These are great for holiday parties, cookie exchanges, or baking with friends on a cozy weekend. They also hold their texture really well, staying soft and fudgy even after a few days, if they last that long. Pair one with a cup of coffee or a glass of milk and you’re set.

By the way, you might be wondering why a dietitian is posting cookie recipes. I believe that cookies (even the ones with lots of butter and sugar) can absolutely fit into a balanced diet. Enjoying a cookie or two mindfully is very different from feeling like you need to restrict or “earn” dessert. When we eat an overall balanced diet 80-90% of the time, we can fully enjoy our treats guilt-free. Food is meant to be enjoyed.

These triple chocolate peppermint cookies are a must-make during the holidays. I hope you enjoy them, and leave a comment below if you try them! If you’re looking for more holiday cookie recipes, check out these soft & doughy ginger cookies.

Triple Chocolate Peppermint Cookies

These triple chocolate peppermint cookies are fudgy, rich, and perfectly minty. An easy and festive holiday cookie recipe.

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Prep 20

Cook 10

Total 30

Course Dessert

Cuisine Vegetarian

Servings 16 cookies

Calories 190 kcal

Ingredients

1/2 cup salted butter (at room temperature)
1/3 cup white sugar
1/3 cup brown sugar
1 egg (at room temperature)
1 tsp vanilla extract
1 tsp peppermint extract
1 cup all purpose flour (can sub gluten-free AP flour)
1/2 cup cocoa powder
1 tsp baking soda
1/2 cup dark chocolate chips (can sub semi-sweet)
1/2 cup white chocolate chips
2 candy canes, crushed

Instructions

Preheat oven to 350F and line 2 baking sheets with parchment paper.
Cream together the butter and both sugars using an electric mixer until light and fluffy (about 3-5 minutes).
Add egg, vanilla extract, and peppermint extract and mix again until fully combined.
In a separate bowl, add flour and sifted cocoa powder. Then add baking soda and whisk until fully combined.
Add dry ingredients to wet ingredients and mix well until fully incorporated. The dough should be thick and slightly sticky.
Add chocolate chips and mix well.
Roll cookie dough into 16 1.5” balls and press down slightly with your palm to partially flatten.
Bake for 10 minutes.
Remove from oven and sprinkle with crushed candy canes right away so they stick to the warm cookies.