Triple Chocolate Peppermint Cookies

This time of year I love everything peppermint. Today we are tweaking a classic cookie recipe and turning it into a Triple Chocolate Peppermint Cookie. They are chewy and festive for the holidays. A must bake for any peppermint lover.

To make a batch of these Triple Chocolate Peppermint Cookies you will need the following –

1/2 C Butter, unsalted room temperature
1 Egg
1 1/2 C Flour
1/2 C Sugar
1/3 C Brown Sugar, packed
1 1/2 tsp Vanilla Extract
1/2 tsp Salt, Kosher
1/2 tsp Baking Soda
1/2 C White Chocolate Chips
1/2 C Semi-Sweet Chocolate Chips
1/2 C Milk Chocolate Chips
5 Candy Canes, crushed


Preheat your oven to 350 F. Prep your cookie sheets with parchment paper if you have it.

You can use a hand mixer or stand mixer for this recipe. But you will definitely need one of them.

Cream together the butter, sugar, and brown sugar until they are fluffy.

Next, add in the vanilla extract and egg and beat until combined.

In a medium bowl, combine the flour, salt, and baking soda.

Add the flour mixture to the butter mixture a cup at a time. Stir this by hand.

Gently mix in the white chocolate chips, semi-sweet chocolate chips, milk chocolate chips, and crushed candy canes.

Take a medium cookie scoop and create little cookie balls. Place them on the parchment paper a few inches apart. Press down to flatten them just a little. Try to make sure there are no chunks of candy canes on the edges, they’ll run as the cookie bakes.

Bake the cookies for 9-12 minutes or until they are slightly a light golden color. Remove from the oven and let cool for 3-5 minutes on the cookie sheet then move them to the cooling rack to finish cooling.

Store your triple chocolate peppermint cookies in an airtight container for up to 1 week for freshness.

Be sure to check out our other 25 days of Holiday Baking recipes.