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I hope you’re not tired of peppermint yet, because I have one more delicious Triple Chocolate Peppermint Cookies recipe to share with you this year! Personally, I never get tired of peppermint. I order Peppermint Mochas year round, I just wish that I could buy these White Chocolate Peppermint M&M’s® year round! I might head out to the store tomorrow and buy up all of the leftover bags before they are all gone…..
These cookies are insanely good! Soft, chewy, and chocolaty with a punch of peppermint from the M&M’s…..Yum!! As you probably guessed from the name, they are packed full of chocolate…..
They would be just as delicious with any flavored M&M’s, but these are definitely my favorite. 🙂
How to make Triple Chocolate Peppermint Cookies:
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat liner and set aside. Beat butter, eggs, sugar, and vanilla together in a large bowl until light and fluffy…..
Add the cocoa powder, flour, baking soda, and salt……
Beat together until well combined. Stir in chocolate chips and M&M’s…..
Scoop dough with a #30 cookie scoop {1 ounce} and place on prepared baking sheet…..
I sprinkled some with crushed candy canes, some with candy cane shaped decorations, and some with additional M&M’s. Bake until set, but still soft and chewy, about 18 minutes…..
Allow to cool for 5 to 10 minutes on baking sheet, then move to a wire cooling rack to cool completely. Store in a sealed container.
Notes:
- If I can’t find anymore M&M’s at the store, I will still make them with white chocolate M&M’s or white chocolate chunks, and 3/4 teaspoon of peppermint extract. 😉
Some additional peppermint cookie recipes for you to try:
- Fudgy Mint Crinkle Cookies
- Dark Chocolate Peppermint Cookies
- Chocolate Mint Truffle Snowballs – they have Hershey’s Mint Truffles inside!
- Candy Cane Cookies
- Peppermint Boozy Brownies – they are not cookies, but they are crazy delicious!!
Enjoy!!
Triple Chocolate Peppermint Cookies
Ingredients
- 1 1/4 cup unsalted butter (softened)
- 2 cups granulated sugar
- 2 large eggs
- 1 Tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 1/2 cups White Chocolate Peppermint M&Ms
- 10 ounce bag Ghirardelli bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Place parchment paper/silpat on baking sheets, set aside.
- Beat butter, eggs, sugar, and vanilla extract together in a large bowl until light and fluffy.
- Add the cocoa powder, flour, baking soda, and salt. Beat just until well combined.
- Stir in M&Ms and chocolate chips.
- Using a #30 cookie scoop {one ounce} drop rounded cookies onto prepared baking sheets {9 per pan}.
- Bake in preheated oven until set, but still soft and chewy, about 18 minutes.
- Remove from oven and allow to cool on baking sheet for 5 to 10 minutes before moving to a wire cooling rack to cool completely.
- Store in a sealed container.
Caralyn @ glutenfreehappytummy says
you had me at triple chocolate 🙂
Lisa Johnson says
Thank you Caralyn, that was my favorite part as well! 😉