Triple Chocolate Peppermint Cookies: Decadent Holiday Recipe

These triple chocolate peppermint cookies are thin, gooey, and deeply chocolatey with rippled edges and a white chocolate dip — a treat any chocolate lover will adore.

I’ve been baking a lot of thin, gooey cookies lately, and when peppermint season arrived I wanted a Christmas version that tasted like peppermint bark but had that dramatic pan-banged ripple and a soft center. These triple chocolate peppermint cookies delivered: cool peppermint, rich dark chocolate, melty pockets of chopped chocolate, and a pretty white chocolate dip.

If you enjoy holiday baking, try other festive recipes you love for variety and inspiration.

Why You’ll Love These Triple Chocolate Peppermint Cookies

Thin, gooey centers with crisp, rippled edges for a pleasing contrast of textures
Triple chocolate: dark cocoa in the dough, chunks of chopped chocolate that melt into pockets, and a sweet white chocolate dip
Large, bakery-style cookies that look impressive with minimal fuss
Peppermint flavor that is festive and refreshing without overpowering the chocolate
No stand mixer required — everything comes together quickly with pantry staples
Great for gifting, holiday boxes, parties, or whenever you want a crowd-pleasing Christmas cookie

Choosing the Right Ingredients

Unsalted butter: Melted and cooled butter encourages the cookies to spread thin with rippled edges while keeping centers tender and gooey.
Granulated sugar + light brown sugar: The combination balances sweetness, spread, and chew.
Large egg + egg yolk: The extra yolk adds chew and helps the centers remain soft after cooling.
Peppermint and vanilla extract: Peppermint adds seasonal brightness; vanilla rounds the flavor.
Milk: A small amount of milk keeps the batter moist so it spreads evenly.
All-purpose flour: Provides structure while still allowing the dough to spread thin.
Dark cocoa powder: Use natural or Dutch-process cocoa depending on what you have; it delivers a deep chocolate flavor.
Baking soda + baking powder: This combination helps the cookies puff and then collapse to form ripples.
Cornstarch: Keeps the texture soft and tender.
Chopped dark chocolate bar: Chunks melt into gooey pools more effectively than chips.
White chocolate: Adds the sweet dip and visual contrast; bars often melt smoother than chips.
Crushed peppermint: Sprinkle on the white chocolate while it is still wet — crushed candy canes work great.

How to Make Triple Chocolate Peppermint Cookies

In a large bowl whisk the melted and cooled butter with the granulated and brown sugars until combined, then whisk more until the mixture lightens slightly in color.
Add the egg and whisk vigorously for 30 seconds, then whisk in the egg yolk.
Whisk in the peppermint extract, vanilla extract, and milk until the mixture is smooth and slightly thicker.
Fold in the dry ingredients — flour, dark cocoa powder, salt, baking soda, baking powder, cornstarch — plus the chopped chocolate, using a rubber spatula and mixing just until there are no streaks of flour.
Scoop the dough into large 4-tablespoon balls and arrange them on a parchment-lined baking sheet with plenty of space between each cookie.
Chill the dough balls in the refrigerator for at least 30 minutes while you preheat the oven to 350°F (175°C).
Bake the cookies 10–12 minutes, until the edges are set and the centers look puffed.
Remove the sheet and firmly bang it on the counter three times to release air and start creating ripples, then return the cookies to the oven for 3 minutes.
Take the tray out again, bang it once more, then bake 2 more minutes until the edges are golden and the centers remain slightly underbaked.
Cool the cookies completely on the baking sheet so they set while staying gooey in the middle.

Does Chocolate Go Well With Peppermint?

Yes — chocolate and peppermint are a classic pairing. Peppermint brightens the richness of chocolate and adds a refreshing contrast without overwhelming the cocoa’s depth. Combining chopped dark chocolate with white chocolate creates that familiar peppermint bark profile inside a cookie.

How to Get the Rippled Edge

The rippled edge is created by tapping the pan once the cookies have puffed in the oven. Tapping collapses the centers and pushes dough outward to form thin, wavy ripples while keeping the middle soft. Repeat the bake-and-bang sequence — bake, tap, bake, tap — to achieve dramatic bakery-style wrinkles.

Tips For Making Triple Chocolate Peppermint Cookies

Chill the dough balls for at least 30 minutes — this controls spread and prevents puddling.
Make large dough balls — the size helps the cookies develop gooey centers and rippled edges.
Use chopped chocolate instead of chips — bars melt into pools and help the cookies spread evenly.
Bake on parchment, not silicone mats — parchment encourages thin, lacy edges.
Don’t skip the pan-banging step — it collapses the centers and creates the signature ripple.
Underbake slightly so centers stay soft; they’ll set as they cool.
Cool cookies completely before dipping in white chocolate so the coating adheres cleanly.
Use good-quality white chocolate and, if needed, thin it with a small amount of neutral oil (½ teaspoon) for easier dipping.
Sprinkle crushed peppermint onto the white chocolate while it’s still wet so it sticks.
Bake one sheet at a time and avoid overcrowding the pan for consistent results.
Tap the tray firmly but not aggressively — enough to bounce the sheet without sending cookies flying.

How to Store

Store finished cookies in an airtight container at room temperature for 3–4 days. If they’re dipped in white chocolate, place parchment between layers to prevent sticking. You can freeze baked cookies (before dipping) for up to 2 months; thaw and dip in white chocolate when ready.

FOR MORE RECIPES LIKE THIS, CHECK THESE OUT!

NYC Double Chocolate Cookies Thin And Gooey Recipe
Crumbl Triple Berry Cookie Copycat Recipe
Easy Chewy Double Chocolate Peppermint Cookies
Best Christmas Peppermint Bark Brownies Recipe
Easy Dark Chocolate Peppermint Bundt Cake Recipe

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Recipe

Triple Chocolate Peppermint Cookies

Molly Murphy

Thin and gooey triple chocolate peppermint cookies with rippled edges, refreshing peppermint flavor, and a white chocolate dip.

5 from 3 votes

Print Recipe
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Course Dessert

Cuisine American

Servings 10 cookies

Ingredients

1 cup unsalted butter melted and cooled
1 cup granulated sugar
¾ cup light brown sugar
1 large egg room temperature
1 large egg yolk room temperature
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 tablespoon milk
1 ¾ cup all purpose flour spoon and leveled
⅓ cup dark cocoa powder
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
2 teaspoon corn starch
8 ounces chopped chocolate bar
8 ounces white chocolate melted and cooled
Crushed peppermint

Instructions

In a large bowl, whisk together the melted and cooled butter, granulated sugar, and brown sugar until combined, then continue whisking until the mixture lightens in color.
Add the egg and whisk vigorously for 30 seconds, then whisk in the egg yolk.
Whisk in the peppermint extract, vanilla extract, and milk until smooth and slightly thickened.
Add the flour, dark cocoa powder, salt, baking soda, baking powder, cornstarch, and chopped chocolate. Fold gently with a rubber spatula until just combined and the chocolate is evenly distributed.
Scoop dough into large 4-tablespoon balls and place on a parchment-lined baking sheet, leaving space between each cookie. Chill for at least 30 minutes while preheating the oven to 350°F (175°C).
Bake 10–12 minutes. When centers look puffed and edges are set, remove the sheet and bang it on the counter three times to create ripples. Return to the oven for 3 minutes, bang once more, then bake 2 more minutes until edges are golden and centers are slightly underbaked.
Let the cookies cool on the baking sheet. While cooling, melt the white chocolate.
Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each; then use 10-second bursts until fully melted. Allow it to cool slightly before dipping.
When cookies are completely cooled, dip each cookie halfway into the cooled white chocolate, let excess drip off, place on parchment, and sprinkle with crushed peppermint. Let set completely.
For a neater edge, spoon the white chocolate over the cookie instead of dipping.
Let cookies set fully before storing or stacking. To speed setting, refrigerate for about 10 minutes.

Keyword cookies, peppermint, white chocolate, christmas

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