Triple Chocolate Peppermint Cookies

Soft, chewy, generously chocolate cookies with chocolate, chocolate, dark chocolate chips, AND peppermint crunch chips.

Yield: 3 dozen cookies
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1 packet chocolate fudge instant pudding mix¹
  • 1 and 1/4 cup dark chocolate chips
  • 2/3 cup peppermint crunch baking chips
  1. In a medium size bowl, whisk together flour, baking soda, and salt. Set aside.
  2. In a large bowl using an electric mixer, beat together butter and sugars on medium speed until light and fluffy. Add eggs and vanilla extract; mix until combined.
  3. Scrape down the sides of the bowl, add cocoa and pudding mix; mix on low speed until combined. Add flour mixture; mix on low speed until combined.
  4. Gently fold in chocolate chips and peppermint crunch baking chips.
  5. Scoop dough into heaping tablespoon rounds, or use a #40 disher to scoop balls of dough.
  6. Place balls of dough on a tray or cookie sheet, cover with plastic wrap, and refrigerate for at least 2 hours. Do not bake cookies without chilling as they are prone to spreading.
  7. Preheat oven to 350F degrees.
  8. Place rounds of dough on a silicone mat/parchment paper lined baking sheet 2" apart.
  9. Bake 9-11 minutes or until edges have set. Mine baked perfect at 10 minutes. Do not overbake, which is easy to do with chocolate cookies.
  10. Cool cookies on baking sheet on wire rack for 8 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!

Triple Chocolate Peppermint Cookies should be stored in an airtight container and will keep 6+ days.

¹ You want a 3.7-3.9 ounce package of instant pudding mix NOT sugar-free or cook & serve.