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Triple Chocolate Candy Cane Cookies
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Santa has enough chocolate chip cookies…it’s time to really impress him with these Triple Chocolate Candy Cane Cookies! Soft, chewy, extra pepperminty, and laden with lots of chocolate, they are the perfect Christmas cookie and a totally decadent dessert for the holidays. Want more holiday cookie exchange ideas? Browse my Christmas Cookie archive!
Why You’ll Love This Recipe!
Soft, chewy triple chocolate peppermint cookies! What’s not to love about this cookie recipe? I love how fancy they look, but how simple they are to make. It’s a great recipe to use for cookie exchanges during the holiday season. These baked cookies are sturdy enough to handle being packed and boxed for gifting too. They are the perfect holiday cookies.
Triple Chocolate Candy Cane Cookies Ingredients
- Butter
- Sugar: Both Granulated and Brown Sugar
- Egg
- Extracts: Vanilla and Peppermint
- Milk
- All-Purpose Flour
- Unsweetened Cocoa
- Baking Soda
- Salt
- Nestle Tollhouse Dark Chocolate Mint Delightfuls (seasonal find)
How to Make Triple Chocolate Candy Cane Cookies
For full recipe details, including ingredients and measurements needed, see the printable recipe card down below. Here is step by step what you can expect when making these festive cookies:
Preheat Oven + Prep Baking Sheets
Preheat oven to 350° F. Line baking sheets with parchment paper or silicone baking mat and set aside.
Cream Butter, Sugars Together + Add Wet Ingredients
In a large bowl, using an electric hand mixer or stand mixer, cream butter, brown sugar and granulated sugars together until light and fluffy. Stir in egg, vanilla extract, peppermint extract and milk. Scrape the sides of the bowl and mix again.
Next, stir in all dry ingredients (all-purpose flour, unsweetened cocoa powder, baking soda and salt) until just combined. Scrape sides and bottom of bowl to ensure batter was evenly mixed.
Stir in Nestle Tollhouse Dark Chocolate & Mint Delightfuls by hand using a rubber scraper.
Pro Tip: You should be able to find the Nestle Tollhouse Dark Chocolate & Mint Delightfuls at most well stocked grocery stores between late October and through December. If you can’t find them, you can use mint chocolate chips and semi sweet chocolate chips instead and you’ll have peppermint chocolate chip cookies!
Bake + Cool
Scoop dough into cookie dough balls and place onto prepared baking sheets in a single layer and bake 8-9 minutes. Remove from oven and cool 5 minutes before transferring to wire rack.
Melt Chocolate Chips + Crush Candy Canes
In a small microwave-safe bowl, add the semi sweet chocolate chips. Microwave in 20 second intervals, stirring the chocolate mixture after each interval, until chocolate chips are melted and smooth.
Unwrap 3 regular sized peppermint candy canes and put in a ziploc bag, pushing all the air out before sealing. Use a rolling pin to crush into small pieces.
Drizzle the tops with melted chocolate chips. Sprinkle with crushed candy canes. Enjoy!!
Pro Tip: You can crush candy canes or peppermint candies in a zip bag with a rolling pin or…OR just buy these Crushed Peppermint Candy Bits and save yourself a ton of time and effort.
Storage + Make Ahead Directions
Allow these chewy chocolate cookies to cool to room temperature before placing in an airtight container or resealable bag. Store on the counter for 4-5 days.
Pro Tip: A trick I love for keeping my cookies soft is to stick a piece of white bread in the container or bag with the cookies. Fresh bread contains moisture that it so kindly gives to the cookies, keeping them fresh!
Make Ahead– If you want to make this ahead of when you need them, you’re in luck! Make this a day or two before and store in an airtight container or bag.
Freezing– allow to cool to room temperature before placing in a freezer safe container or resealable bag. Place wax paper between layers of cookies to keep them from freezing together. Store in the freezer for up to 3 months. Allow to thaw overnight.
Frequently Asked Questions
What is the best tasting candy cane to use?
Most peppermint candy canes taste similar as they are made the same way. The most popular brand of candy cane’s is Brach’s. Use whatever kind you feel has the best peppermint flavor or whatever you can find.
Can I crush the candy canes in my blender?
Unfortunately the blender will mostly turn the candy canes into dust. While that may be great for some recipes, it would be better to use a rolling pin to crush them for this cookie recipe. Or just buy these Crushed Peppermint Candy Bits and save yourself a ton of time and effort. 3 crushed candy canes equals about 1/4 cup of crushed bits.
Can I freeze the dough?
Yes! If you’d like to bake these later, freeze the dough! Make sure you store the dough in an airtight container or bag, removing as much air as possible. Thaw in the fridge overnight before baking as the recipe card directs.
More Peppermint + Chocolate Treat Recipes To Try!
- Peppermint Bark
- Peppermint Fudge
- Mini Chocolate Peppermint Cheesecakes
- Peppermint Oreo Fudge
- Layered Chocolate Peppermint Bars
I hope you enjoy these Triple Chocolate Candy Cane Cookies with a big mug of hot chocolate! These are some of my favorite and are truly the taste of the holiday season baked into a cookie. The printable recipe card is below. Have a great day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Triple Chocolate Candy Cane Cookies
These Triple Chocolate Candy Cane Cookies are the perfect Christmas Cookie! Soft, chewy, extra pepperminty, and laden with lots of chocolate!
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 2 tablespoons milk
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder + 2 tablespoons
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Nestle Tollhouse Dark Chocolate Mint Delightfuls
topping:
- 1/2 cup semi sweet chocolate chips melted
- 3 regular sized candy canes crushed
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment paper or silicone baking mat and set aside.
- In large bowl, cream butter and sugars together until light and fluffy. Stir in egg, vanilla, peppermint extract and milk. Scrape the bowl and mix again.
- Stir in all dry ingredients until just combined. Scrape sides and bottom of bowl to ensure batter was evenly mixed.
- Stir in chocolate delightfuls by hand using a rubber scraper.
- Scoop onto prepared baking sheets and bake 8-9 minutes. Remove from oven and cool 5 minutes before transferring to cooling rack.
- Drizzle the tops with melted chocolate chips. Sprinkle with crushed candy canes. Enjoy!!
Video
Nutrition
Calories: 241kcalCarbohydrates: 29gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 28mgSodium: 202mgPotassium: 175mgFiber: 3gSugar: 18gVitamin A: 198IUCalcium: 27mgIron: 2mg
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Can I add the topping ingredients (1/2 cup of chocolate chips and the candy canes) to the dough to save a step?
When is the milk added?
In step 2 in the recipe card, with the egg and vanilla.
Can these cookies be frozen?
Yes, both before and after baking.
Now 5 years later!!! I bet Brooke is quite the baker these days!!! Thanks for keeping your blog going as your family grows!!! Love this recipe!
[…] Triple Chocolate Candy Cane Cookies–chocolate and peppermint RULE ALL around the holidays. […]