These Triple Chocolate Peppermint Cookies are thick, rich, fudgy, and perfectly festive for the holidays.Inspired by my Triple Chocolate Chunk Cookies (which you will love, too!), these cookies add a refreshing peppermint twist that pairs beautifully with the melty chocolate.With crisp edges, soft centers, and a sprinkle of crushed peppermint candies, they’re a showstopper on any cookie plate.

For more minty holiday treats, check out my collection of peppermint recipes for even more festive inspiration! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: This cookie recipe uses cold butter, and trust me, it’s important! Cold butter helps keep the cookies thick while still maintaining a soft, chewy center.I recommend unsalted butter for the best flavor control, but if you use salted butter, just reduce the salt in the recipe slightly.Sugar: Both brown sugar and granulated sugar are key to these cookies! Brown sugar keeps them moist and chewy in the center, while granulated sugar adds a touch of sweetness and helps create slightly crisp edges.

This balance is essential for a cookie that’s rich yet perfectly textured.Eggs: You’ll need 2 large eggs (one whole egg and one egg yolk).The extra yolk adds richness and chewiness.

Save the leftover egg white for another recipe, like homemade almond paste or fried ice cream.

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