This is the most Epic Holiday Cookie! This cookie is packed with so much chocolate, candy, and nuts, It’s crazy! The most important thing to remember when making these cookies is the mixing and baking times. This will ensure you a chewy, delicious cookie.
It’s cookie time and this triple chocolate chip cookie recipe is by far my favorite cookie to make for the holidays. This is also my kid’s favorite cookie because it’s packed with so much chocolate, peppermint candy pieces, and marshmallows. Yum!
HOLIDAY COOKIE INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Flour: I use unbleached all-purpose flour, but feel free to substitute for a 1:1 ratio of gluten-free flour.
Sugar: A combination of granulated and dark brown sugar
Eggs: I use 2 eggs and 1 egg yolk. Make sure your eggs are at room temperature.
Butter: What’s a cookie without it?! I like to use unsalted butter here.
Nuts: I use macadamia nuts, but pecans, walnuts, or just about any nuts will work here!
Chocolate: I use tons of dark chocolate, semi-sweet chocolate and white chocolate. Be sure to have extra chocolate on hand for topping!
Marshmallows: I use 1 cup of mini marshmallows, plus more for topping the cookies.
Peppermint: I gotta tell you, the peppermint pieces are what make these cookies so delicious! Just be sure to chop them up finely. Bonus: save yourself some time by buying peppermints already crushed, if possible.
HOW TO MAKE HOLIDAY COOKIES
- Sift the dry ingredients – In a medium bowl, sift the flour, baking soda, baking powder, and salt. If you don’t own a sifter, simply use your whisk!
- In another bowl, using a hand mixer, beat together the butter for 30 seconds. Then, add brown sugar, and granulated sugar for 1 minute on medium speed. Once the butter and sugar are light and fluffy. Then, add in the vanilla, eggs, and 1 egg yolk, 1 at a time, until combined. Beat the mixture on high speed until very fluffy and pale. Add the flour mixture, in thirds and mix until combined.
- Add the jolly – Fold in all of the chocolate, peppermint, nuts, and marshmallows. There will be a lot of jolly ingredients to fold in here, so use those muscles! Use a 3-tablespoon scoop to scoop the dough balls and place them on the prepared sheet pan. Cover and refrigerate the dough for 2 hours up to overnight.
- Bake – Top the cookies with additional chocolate, marshmallows, and nuts, then bake for 10 to 12 minutes.
Cool – Remove the cookies from the oven and allow them to cool on the sheet pan for 5 minutes, before moving to a wire rack.
HOLIDAY COOKIE BAKING PRO TIPS
- Sift your dry ingredients. Sift together all of the dry ingredients to remove any lumps.
- Weigh the flour. It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
- Use room-temperature dairy. I always take my eggs, butter, and other dairy out of the refrigerator ahead of time so that they are at the perfect temperature before adding them to the cookie dough.
- Don’t overmix the dough. Once you begin to add the flour, be careful not to overmix the dough! Add the flour just until combined, then stir the chocolate, nuts, marshmallows, and peppermint pieces together with a large spoon.
- Thoroughly chill the dough: Chill the cookie dough in the refrigerator for 2 hours up to overnight. This will help to prevent the cookies from spreading too much when they are baked in the oven.
Triple Chocolate Peppermint Cookies
Course: DessertCuisine: American24
cookies25
minutes12
minutes55
minutesKeep the screen of your device on
Ingredients
all-purpose flour (344 g)
(2 sticks) of softened butter at room temperature
dark brown sugar, lightly packed
granulated sugar
large eggs, plus 1 egg yolk
vanilla extract
baking soda
baking powder
kosher salt
dark chocolate chips
white chocolate chips
semi-sweet chocolate chips
mini marshmallows
macadamia nuts, coarsely chopped
peppermint pieces, crushed
Directions
- In a medium bowl, Add the flour, baking soda, baking powder, and salt. Mix together well.
- In another bowl, using a hand mixer, beat together the butter for 30 seconds. Then, add brown sugar, and granulated sugar and mix for 1 minute on medium speed. Add in the vanilla, eggs, and 1 egg yolk, 1 at a time, until combined. Then, beat on high speed until very fluffy and pale. Add the flour mixture, in thirds and mix until combined.
- Fold in all of the chocolate, peppermint, nuts, and marshmallows.
- Use a 3-tablespoon scoop to scoop the dough balls and place them on the prepared sheet pan. Cover and refrigerate the dough for 2 hours up to overnight.
- When ready to bake, preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper or place on a silicone baking mat.
- Bake for about 10 to 12 minutes, or until the edges are golden brown. (For best results rotate the pans halfway through baking.)
- Remove from the oven and let the cookies cool on the pan for 5 minutes then transfer to a wire rack to finish cooling. Store leftover cookies in an airtight container for up to 5 days.
Recipe Video
Notes
- Don’t over-mix: Once you begin to add the flour, be careful not to over-mix the dough! Add the flour just until combined, then stir the chocolate, nuts, marshmallows, and peppermint pieces together with a large spoon.
- Chilling the dough: Chill the cookie dough in the refrigerator for 2 hours up to overnight. This will help to prevent the cookies from spreading too much when they are baked in the oven.
- If you are not a fan of macadamia nuts, just substitute them with your favorite nuts.
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