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