Ingredients
– ¾ cup softened butter for providing creaminess and binding the dough together for a soft, chewy texture
– 1 cup sugar for adding sweetness and helping create that crinkly top when baked, enhancing the cookie’s visual appeal
– 1 large egg for acting as a binder to hold the ingredients together and adding richness to the flavor profile
– ¼ teaspoon peppermint extract for infusing a fresh, cooling minty note that makes these cookies stand out with their refreshing finish
– 1 teaspoon vanilla extract for bringing a warm, aromatic sweetness that complements the chocolate without overpowering it
– 1 ¾ cups all-purpose flour for forming the base structure of the cookies, giving them a tender bite while keeping them from spreading too much
– ½ cup unsweetened cocoa powder for delivering the deep chocolate flavor that’s central to these Triple Chocolate Peppermint Cookies
– ¼ teaspoon baking soda for helping the cookies rise slightly and achieving a light, airy texture
– ¼ teaspoon salt for balancing the sweetness and enhancing the overall taste of the dough
– 1 cup semisweet chocolate chips for adding pockets of melted chocolate for that irresistible triple chocolate experience
– 4 ounces white chocolate for creating a creamy topping that contrasts with the dark chocolate base
– ½ cup softened butter for making the frosting smooth and spreadable, ensuring it adheres well to the cooled cookies
– 1 cup powdered sugar for sweetening the frosting and giving it a silky consistency for easy application
– 1 teaspoon vanilla extract for adding depth to the frosting’s flavor, tying it back to the cookie dough
– ¼ teaspoon peppermint extract for reinforcing the minty theme in the topping for a cohesive taste
– ¼ teaspoon salt for enhancing the frosting’s flavor, making it less cloyingly sweet
– ¼ cup granulated sugar for coating the dough balls to create the signature crinkled surface during baking
– ½ cup powdered sugar for providing an extra layer of sweetness and helping with the crinkling effect on the cookie
– ¼ cup crushed peppermint candy for topping the frosted cookie for a crunchy, festive finish that boosts the mint flavor
Instructions
1-First Step: Preheat and Prepare Begin by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper for easy cleanup. This step sets the stage for even baking and prevents the cookies from sticking, making it adaptable for those watching their diet by using eco-friendly papers if needed.
2-Second Step: Cream the Butter Mixture In a large bowl, cream together ¾ cup softened butter and 1 cup sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes with a mixer. Beat in 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon peppermint extract until fully combined, creating a base that’s rich and aromatic for Triple Chocolate Peppermint Cookies.
3-Third Step: Mix the Dry Ingredients In another bowl, whisk together 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking soda, and ¼ teaspoon salt to evenly distribute the leavening agents. Gradually add this dry mixture to the butter mixture, stirring until just combined, then fold in 1 cup semisweet chocolate chips for that extra chocolate punch.
4-Fourth Step: Shape and Coat the Dough Shape the dough into 2-inch balls using your hands or a scoop for uniformity. Roll each ball first in ¼ cup granulated sugar for a slight crunch, then in ½ cup powdered sugar to achieve the crinkled effect that makes these Triple Chocolate Peppermint Cookies so visually appealing. Place about 6 balls per baking sheet, spacing them out, and flatten the tops gently with the bottom of a glass.
5-Fifth Step: Bake the Cookies Bake the cookies for 10-12 minutes until they are set but still soft in the center, allowing them to firm up as they cool. For dietary tweaks, keep an eye on baking time if using substitutes to ensure the cookies don’t overcook. Once done, cool them on the baking sheet for 10 minutes before transferring to a wire rack.
6-Sixth Step: Make the Frosting Melt 4 ounces white chocolate in the microwave in 30-second intervals, stirring between each until smooth, then let it cool to room temperature. In a separate bowl, beat ½ cup softened butter until smooth, gradually adding the cooled chocolate and mixing well before incorporating 1 cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract, and ¼ teaspoon salt.
7-Seventh Step: Frost and Top Whip the frosting on high speed for 2-3 minutes until fluffy, then spread about 2 tablespoons on each cooled cookie. Immediately sprinkle with ¼ cup crushed peppermint candy for a festive touch, adapting portions for low-calorie versions by using less frosting if desired.
8-Final Step: Finishing Touches and Serving Allow the frosting to set before serving, which makes the cookies perfect for sharing at gatherings. For those exploring more chocolate treats, you might enjoy our recipe for Double Chocolate Oatmeal Cups, which pairs well with this one. Serve with a cold drink to balance the richness, turning your baking session into a memorable experience.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡 Melt white chocolate carefully in short intervals to prevent seizing and maintain smooth texture.
🍪 Roll cookies in both granulated and powdered sugar for authentic crinkle coating and maximum crunch.
❄️ Add peppermint candy before frosting firms up to ensure it sticks properly and doesn’t fall off.
- Prep Time: 20 minutes
- Cooling Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Regular
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18
- Sodium: 95
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
- Cholesterol: 15