These triple chocolate peppermint cookies are thin, gooey, chocolatey, rippled, and dipped in white chocolate! Any and all chocolate lovers are made for this cookie!
I've been obsessed with thin, gooey cookies lately, and once peppermint season hit, I had to make a Christmas version. I wanted something that felt like peppermint bark but had that dramatic pan-banged ripple and soft center. These triple chocolate peppermint cookies came out even better than I imagined-cool peppermint, deep chocolate, melty pockets of chopped chocolate, and the prettiest white chocolate dip.
If you love holiday baking, you'll also love my Chocolate Peppermint Crinkle Cookies, Gingerbread Caramel Streusel Cookies, and my Buttered Rum Butterscotch Pudding.
Why You'll Love These Triple Chocolate Peppermint Cookies
- Thin, gooey centers with crisp, rippled edges that make every bite super fun and textural
- Triple chocolate: dark cocoa in the dough, big melty pockets of chopped chocolate, and a sweet white chocolate dip
- Large bakery-style cookies that look impressive without any extra work
- Peppermint flavor that's refreshing and festive without being overpowering
- No mixer needed - everything comes together quickly with basic pantry ingredients
- Perfect for gifting, cookie boxes, holiday parties, or anytime you want a crowd-pleasing Christmas cookie.
Choosing the Right Ingredients
- unsalted butter: Using melted and cooled butter helps the cookies spread into thin, rippled edges while keeping the centers soft and gooey.
- Granulated sugar + light brown sugar: This combo gives sweetness, spread, and just a little chew.
- Large Egg + egg yolk: The extra yolk adds chewiness and keeps the centers soft even after the cookies cool.
- Peppermint + vanilla extract: The peppermint gives that holiday flavor, and the vanilla rounds everything out.
- Milk: Adds a touch of moisture to help the batter spread and stay thin.
- All-purpose flour: Just the right amount to hold the dough together while still letting it spread.
- Dark cocoa powder: You can also use dutch process cocoa! Whatever you have on hand!
- Baking soda + baking powder: The mix of the two helps the cookies puff, collapse, and ripple in the oven.
- Cornstarch: Keeps the texture soft and tender.
- Chopped dark chocolate bar: Melts into gooey pools better than chocolate chips.
- White chocolate: Adds sweetness and gives the cookies their signature dipped finish.
- Crushed peppermint: added to the cookie after its baked, you can use crushed candy canes!
How to Make Triple Chocolate Peppermint Cookies
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar together until combined, then keep whisking until the mixture lightens in color.
- Whisk in the egg for 30 seconds, then repeat with the egg yolk.
- Mix in the peppermint extract, vanilla extract, and milk until the mixture looks smooth and slightly thicker.
- Fold in the dry ingredients, flour, dark cocoa powder, salt, baking soda, baking powder, cornstarch, and chopped chocolate with a rubber spatula until just combined.
- Scoop the dough into large 4-tablespoon balls and place them on a parchment-lined baking sheet.
- Chill the cookie dough balls in the fridge for at least 30 minutes while you preheat the oven to 350°F.
- Bake the cookies for 10-12 minutes, or until the edges are set and the centers are puffed.
- Bang the baking sheet on the counter three times to release air and start creating ripples.
- Return the cookies to the oven for 3 minutes, then bang the tray one more time, and bake for 2 more minutes or until the centers look slightly underbaked.
- Cool the cookies completely on the baking sheet to help them finish setting without losing their gooey texture.
Does Chocolate Go Well With Peppermint?
Yes, absolutely. It's one of my favorite combos! Peppermint cuts through the richness of chocolate and brightens the flavor without overpowering it. The cool, refreshing mint complements the deep, slightly bitter notes of cocoa. When paired with both chopped chocolate and white chocolate, it becomes that classic "peppermint bark" flavor in cookie form.
How to Get the Rippled Edge
The rippled edge comes from banging the pan on ce the cookies are almost baked. After the cookies puff in the oven, removing the tray and tapping it on the counter collapses the centers and pushes the dough outward. This creates thin, wavy ripples while keeping the middle gooey. Doing this in intervals-bake, bang, bake, bang-gives you those dramatic bakery-style wrinkles.
Tips For Making Triple Chocolate Peppermint Cookies
- Chill the dough balls fully - Chilling for at least 30 minutes helps control spread. Warm dough = puddles. Chilled dough = thin, rippled, controlled spread.
- Make the dough balls big - These cookies rely on size for gooey centers. Smaller scoops won't ripple the same or stay gooey.
- Use chopped chocolate, not chips - Chips hold their shape. Chopped chocolate melts into beautiful pools and helps the cookies spread more evenly.
- Bake on parchment, not silicone - Silicone mats prevent spread - parchment gives you the thin, lacey edges.
- Don't skip the banging the pan - This collapses the centers and forces those pretty ripples. If you don't bang the tray, you'll get normal cookies, not the ripple effect.
- Underbake slightly - Take them out when the centers look pale and soft. They'll finish setting as they cool but stay gooey inside.
- Let the cookies cool completely - If you dip while warm, the white chocolate will slide right off or melt into the cookie. Fully cooled = clean, pretty dip.
- Use high-quality white chocolate - Some white chocolate seizes easily. A bar works better than chips. If it's too thick, stir in ½ teaspoon oil to thin it.
- Add peppermint while the chocolate is wet - Crushed peppermint won't stick once the white chocolate starts setting.
- Baking in batches - Don't overfill your pan and bake one sheet pan at a time!
- Tap the tray firmly, not aggressively - You want the sheet to bounce - not launch your cookies across the kitchen.
How to Store
Store the finished cookies in an airtight container at room temperature for 3-4 days. If you've dipped them in white chocolate, place parchment between layers so they don't stick together. You can also freeze the baked cookies (before dipping) and place in the freezer for up to 2 months. Just thaw, dip in white chocolate, and let them set.
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Recipe
Triple Chocolate Peppermint 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 the mixture has combined. Then whisking as hard as you can, whisk until the mixture starts looking light in color.1 cup unsalted butter, 1 cup granulated sugar, ¾ cup light brown sugar
- Add the egg, and whisk vigorously for 30 seconds. Then repeat with the egg yolk, whisk again.1 large egg, 1 large egg yolk
- Add the peppermint extract, vanilla extract, and milk. Whisk until smooth and slightly thickened. You should notice that the volume will increase the color will be lighter.1 teaspoon peppermint extract, 1 teaspoon vanilla extract, 1 tablespoon milk
- Add the flour, dark cocoa powder, salt, baking soda, baking powder, cornstarch, chopped chocolate bar pieces over the wet ingredients. Switch to a rubber spatula to gently fold the dry ingredients in until just combined and no streaks of flour remain. Making sure the chocolate pieces are evenly distributed throughout the dough.1 ¾ cup all purpose flour, 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
- Scoop the dough into large balls, like 4 tablespoons each, and place them on a parchment-lined baking sheet, leaving plenty of space between each one. I do 4 on a cookie sheeted. Place in the fridge for at least 30 minutes. Preheat the oven to 350F
- Bake at 350°F for 10-12 minutes. When the centers look puffed and the edges are set, remove the cookie sheet from the oven and bang it on the counter three times. You don't need to bang it too hard, but make sure it's firm enough to create ripples in the cookies. You just want to remove the air. Return the cookies to the oven and bake for an additional 3 minutes, Take them out and bang them one more time. Place them back in the oven for 2 more minutes. Bake until the edges are golden brown and the centers are pale and slightly underbaked.
- When done, let the cookies cool on the baking sheet. While the cookies are cooling, melt the white chocolate
- In a microwave safe bowl, melt the white chocolate in 30 second increments, for 2 times, mixing between each increment, and then 10 seconds increments until the chocolate has fully melted.8 ounces white chocolate melted and cooled
- Once fully cooled, dip each cookie halfway into the cooled melted white chocolate. Let excess drip off, then place cookies on parchment paper until the chocolate sets. Sprinkle crushed peppermint on top.Crushed peppermint
- If you want a cleaner edge on the dip, you can spoon the white chocolate over the cookie rather than literally dipping it.
- Let the cookies set completely before storing or stacking. You can speed this up by placing the tray in the fridge for 10 minutes.
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