Triple Chocolate Peppermint Cookies
Soft and chewy chocolate cookies with chocolate, chocolate, dark chocolate chips, and peppermint crunch chips.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened cocoa powder
- 1 (3.9-ounce) box chocolate fudge instant pudding mix¹ ¹
- 1 and ¼ cup dark chocolate chips
- ⅔ cup peppermint crunch baking chips
Instructions
- In a medium size bowl, whisk together flour, baking soda, and salt. Set aside.
- 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.
- Scrape down the sides of the bowl, add cocoa powder and pudding mix; mix on low speed until combined. Add flour mixture; mix on low speed until combined.
- Gently fold in chocolate chips and peppermint crunch baking chips.
- Scoop dough into heaping tablespoon rounds, or use a #40 disher to scoop balls of dough.
- Place balls of dough on a tray or baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours. Do not bake cookies without chilling as they are prone to spreading.
- Preheat oven to 350F degrees.
- Place rounds of dough on a silicone baking mat/parchment paper-lined baking sheet 2" apart.
- 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.
- Cool cookies on baking sheet on a wire rack for 8 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Triple Chocolate Peppermint Cookies should be stored in an airtight container and will keep 6+ days.
¹ You want an instant pudding mix NOT sugar-free or cook & serve.
