Triple Chocolate Peppermint Cookies
These bakery style triple chocolate peppermint cookies are rich, chewy, and topped with peppermint chocolate ganache and crushed candy canes.
If you love rich chocolate desserts with a festive twist, these Bakery Style Triple Chocolate Peppermint Cookies are a must-bake for the holiday season. Soft and chewy chocolate cookies are loaded with chocolate chips, then topped with a smooth peppermint chocolate ganache and finished with crushed candy canes for the perfect balance of chocolate and mint.
These cookies are bold, indulgent, and bakery-worthy, making them ideal for holiday cookie trays, gifting, and special celebrations when you want something extra decadent.
Why You’ll Love These Triple Chocolate Peppermint Cookies
- Rich, chewy chocolate cookie base
- Three layers of chocolate flavor in one cookie
- Smooth peppermint chocolate ganache topping
- Perfect for holiday baking and cookie exchanges
The combination of espresso-enhanced chocolate dough and cool peppermint ganache gives these cookies that classic holiday flavor everyone loves.
Ingredients
Chocolate Cookie
- Espresso or Instant Coffee: Enhances the chocolate flavor without making the cookies taste like coffee.
- Butter: Creates a rich, soft cookie texture.
- Brown Sugar: Adds moisture and chewiness.
- Egg: Binds the dough and adds structure.
- Vanilla Extract: Rounds out the chocolate flavor.
- All-Purpose Flour: Provides structure while keeping the cookies tender.
- Dutch Processed Cocoa Powder: Adds deep chocolate flavor and a rich color.
- Baking Soda and Baking Powder: Work together to create lift and softness.
- Semi-Sweet Chocolate Chips: Add texture and extra chocolate in every bite.
Chocolate Peppermint Ganache
- Semi-Sweet Chocolate Chips: Melt into a smooth, rich ganache topping.
- Heavy Cream: Creates a silky texture.
- Peppermint Extract: Adds cool mint flavor that balances the chocolate.
- Crushed Candy Canes: Add festive crunch and a classic holiday finish.
How to Make Bakery Style Triple Chocolate Peppermint Cookies
1. Make the Peppermint Chocolate Ganache
Heat the heavy cream until steaming, then pour over chocolate chips. Let sit, stir until smooth, and mix in peppermint extract. Set aside to cool to room temperature.
2. Prepare the Cookie Dough
Cream butter and brown sugar until light and fluffy. Mix in the egg, vanilla, and espresso mixture. Add the flour, cocoa powder, baking soda, and baking powder, mixing just until combined. Fold in chocolate chips.
3. Bake the Cookies
Scoop large portions of dough onto a parchment-lined baking sheet and gently flatten. Bake until the edges are set and the centers remain soft. Cool completely before frosting.
4. Frost and Finish
Spread cooled ganache over the cookies and sprinkle with crushed candy canes.
Tips for Bakery Style Results
- Use room-temperature butter for the best cookie texture
- Do not overbake; cookies should be soft in the center
- Allow ganache to cool before spreading so it sets properly
- Crush candy canes finely for even topping distribution
Storage and Make-Ahead Tips
Store frosted cookies in an airtight container in the refrigerator for up to three days. Let them sit at room temperature before serving. Unfrosted cookies can be baked ahead and frozen, then topped with ganache when ready to serve.
Final Thoughts
These Bakery Style Triple Chocolate Peppermint Cookies are rich, festive, and guaranteed to impress. With layers of chocolate flavor and a refreshing peppermint finish, they’re the perfect addition to your holiday baking lineup. If you make this recipe, leave a comment below and follow along on Instagram for more bakery-style desserts and seasonal favorites.
Bakery Style Triple Chocolate Peppermint Cookies
Ingredients
Instructions
- Add chocolate chips to a small bowl and set aside.
- In a small saucepan heat heavy cream until it starts to steam but hasn't bubbled.
- Pour heavy cream over the chocolate chips and allow to sit for 2-3 minutes.
- Slowly stir until completely combined and chocolate has melted, then mix in peppermint extract. Set aside an allow to cool to room temperature.
- Preheat the oven to 350 and line a baking sheet with parchment paper.
- Cream the butter and brown sugar together until light and creamy. Add in the egg, vanilla extract, and the coffee mix until combined.
- Sift in the flour, dutch processed cocoa powder, baking powder and baking soda mix just until the dry mixture disappears. Fold in the semi-sweet chocolate chips.
- Using a large cookie scoop out 8 equally sized cookie dough balls, place them on the prepared baking sheet and gently flatten.
- Bake in the preheated oven for 10-11 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Once cookies have completely cooled, frost cookies with cooled ganache and top with crushed candy canes.
