Peyton's Momma™

Minnesota based Family Lifestyle blog. Mother Daughter duo take on food, travel, and more.

Triple Chocolate Peppermint Cookies (Easy Christmas Cookie Recipe)

Triple Chocolate Peppermint Cookies

If you’re looking for the ultimate Christmas cookie for chocolate lovers, these Triple Chocolate Peppermint Cookies are it! Every bite is packed with white chocolate chips, milk chocolate chips, semi-sweet chocolate chips, and crunchy crushed candy canes for the perfect balance of rich chocolate and cool peppermint.

These cookies are soft and chewy in the center with lightly crisp edges, making them an irresistible addition to any holiday cookie tray. The combination of three different chocolates creates layers of flavor, while the peppermint adds just the right amount of festive holiday cheer.

Whether you’re baking for a Christmas cookie exchange, holiday party, cookie gift boxes, or simply enjoying a cozy afternoon at home, these cookies are guaranteed to disappear fast.

Why You’ll Love These Triple Chocolate Peppermint Cookies

  • Three kinds of chocolate in every bite
  • Soft and chewy centers
  • Crisp cookie edges
  • Festive peppermint flavor
  • Perfect Christmas cookie exchange recipe
  • Easy homemade cookie dough
  • Great for gifting
  • Freezer-friendly

Ingredients

  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 1½ teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ cup white chocolate chips
  • ½ cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips
  • 5 candy canes, crushed

Ingredient Notes

Three Chocolate Chips

Using white, milk, and semi-sweet chocolate gives these cookies incredible depth of flavor and makes every bite different.

Candy Canes

Crushed candy canes add festive crunch and classic peppermint flavor.

Brown Sugar

Brown sugar helps create soft, chewy cookies that stay fresh longer.

How to Make Triple Chocolate Peppermint Cookies

Step 1: Prepare

Preheat your oven to 350°F.

Line baking sheets with parchment paper.

Step 2: Cream the Butter

Using a stand mixer or hand mixer, beat together:

  • Butter
  • Granulated sugar
  • Brown sugar

Mix until light and fluffy.

Add the egg and vanilla extract.

Beat until combined.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together:

  • Flour
  • Salt
  • Baking soda

Gradually stir the dry ingredients into the butter mixture until a soft dough forms.

Step 4: Fold in the Mix-Ins

Using a spatula, gently fold in:

  • White chocolate chips
  • Milk chocolate chips
  • Semi-sweet chocolate chips
  • Crushed candy canes

Mix only until evenly distributed.

Step 5: Scoop & Bake

Using a medium cookie scoop, place dough balls about 2 inches apart on the prepared baking sheet.

Lightly flatten each cookie.

If possible, brush any large candy cane pieces away from the edges of the dough to prevent excessive melting during baking.

Bake for 9–12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 3–5 minutes before transferring to a cooling rack.

Tips for Perfect Cookies

  • Don’t overbake—the centers should still look slightly soft.
  • Use parchment paper for easy cleanup.
  • Crush candy canes into small pieces instead of powder.
  • Let the cookies cool before storing.
  • Reserve a few chocolate chips to press into the tops immediately after baking for a bakery-style appearance.

Variations

Dark Chocolate Version

Replace the milk chocolate chips with dark chocolate chips.

Peppermint Bark Cookies

Add chopped peppermint bark pieces along with the chocolate chips.

Mint Chocolate Cookies

Replace the candy canes with chopped Andes Mints.

Hot Cocoa Cookies

Serve warm with a mug of homemade hot chocolate.

Holiday Sprinkle Cookies

Add red, green, and white Christmas sprinkles to the dough.

Storage

Store cookies in an airtight container at room temperature for up to 1 week.

Freeze baked cookies or unbaked cookie dough for up to 3 months.

Frequently Asked Questions

Why use three kinds of chocolate?

Each chocolate melts differently and adds its own flavor, creating a richer cookie than using just one variety.

Can I use peppermint baking chips?

Yes! Peppermint baking chips are a great substitute for crushed candy canes if you prefer a softer texture.

Why are my candy canes melting?

Large candy cane pieces on the edges of the cookies tend to melt onto the baking sheet. Try keeping the larger pieces toward the center of the dough.

Can I freeze the dough?

Absolutely! Scoop the dough into balls first so they’re ready to bake straight from the freezer.

Are these good for cookie exchanges?

Definitely. These cookies stay soft, travel well, and look festive on holiday cookie trays.

Perfect for Holiday Baking

These cookies are perfect for:

  • Christmas cookie exchanges
  • Holiday dessert platters
  • Homemade cookie gift boxes
  • Christmas Eve treats
  • Holiday bake sales
  • Family movie nights
  • Cookie decorating parties

These Triple Chocolate Peppermint Cookies are everything you want in a holiday cookie—soft, chewy, rich, and loaded with festive flavor. The combination of three different chocolates and crushed candy canes makes every bite decadent while still capturing the classic taste of Christmas.

Whether you’re filling holiday cookie tins, baking for a party, or enjoying a quiet evening with a glass of milk, these cookies are sure to become one of your favorite seasonal recipes.

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

 

Print Pin

Triple Chocolate Peppermint Cookies

A twist on a classic cookie. Turn your basic chocolate chip cookie into a triple chocolate peppermint cookie.
Course Dessert
Cuisine American
Keyword Baby Lamb Cookies, Chocolate Chip Cookies, Chocolate Peppermint, Triple Chocolate

Ingredients

  • 1/2 C Butter, unsalted, room temp
  • 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

Instructions

  • 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 in an airtight container for up to 1 week for freshness. 

 

 

About Shanna

Shanna started writing shortly after her daughter was born. She's written for various outlets over the years. When she's not writing about her adventures with her daughter, she's out having adventures!