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For all my chocolate lovers and fans of soft and chewy cookies, this one’s for you! These Soft-Batch Triple Chocolate Peppermint Cookies are lusciously chocolatey and have the fresh kick of peppermint that kicks up the festive holiday vibes and enhances the flavor of these cookies. As if chocolate chunk stuffed chocolate cookies aren’t enough, these are also partially dipped into a tempered white chocolate shell that hardens as it sets, so it makes stacking and shipping these cookies a breeze. I have many fun updates in this post! Click here to read more 😊
The last two months have been so intense with our home renovation (look for a post dedicated to that soon). Of course, it would be our luck that we would hit crunch time with our home smack in the middle of the holiday season – my favorite time of year to be baking and sharing recipes. Yeah, not much of that going on these days. But I constantly remind myself that the faster I push this house reno and the more time I dedicate to getting it done, the faster I will be settled in my house, finally slowing down (hopefully!) and completely engulfed in my blogging.
I was contacted by Domino Sugar to host a giveaway to feature their new Golden Sugar in one of my original recipes for the holiday season. That was a good excuse to carve out the time to bake and these cookies (among a few others) were made with Domino Golden Sugar. It’s always flattering when a wonderful brand wants to collaborate with me. For all the times I question my abilities or worthiness of baking in an already saturated space, these moments reassure me!
I had lots of fun testing and baking a bunch of holiday recipes as my husband and I watched Christmas movies. We have both been too stressed to get in the spirit this year, so it was a wonderful opportunity to force ourselves to slow down. I’ll post more about our house when I get a moment, I am happy to say it is finally going well since we took over managing the project. Most importantly, my kitchen is phenomenal, and I actually drove 50 minutes to my construction site of a home, to take these photographs on my marble island! Get ready to be inundated with marble slabs in all my photos! Haha
What is the texture of this triple chocolate cookie?
I refer to these as ganache style cookies, because they don’t start as a traditional cookie recipe. Instead of beginning with whipping butter and sugar, as usual, we start with melting down chocolate and butter together and adding the ingredients into the melted chocolate mixture, as if we are making ganache or chocolate frosting.
These cookies are THICK, chewy, and fudgy but not overpoweringly rich. To me, they are just right. And the peppermint balances out some of that richness.
The white chocolate shell hardens and creates a crunchy exterior that magnifies the chewiness of these cookies.
Can I substitute the peppermint extract?
I have never tried using peppermint flavoring (instead of extract) because I prefer the pure flavor that derives from extracts instead of flavorings. I can’t say this wouldn’t be good, and in a pinch, it may work well. If you are having a hard time finding it at your local supermarket, you can find it on Amazon here:
I’ve read that you can use1 ounce of peppermint shnapps in replacement, but I haven’t tested this.
If you don’t have peppermint extract or you don’t like peppermint in your cookies, you can omit this ingredient altogether and substitute it for vanilla extract. You can also add 1 tablespoon of espresso powder to make this a café-style cookie 😊
What ingredients will you need?
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter cut/broken into pieces for even incorporation
- 1 teaspoon peppermint extract
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 2 large eggs at room temperature
- 2tbsp whole milk
- 1cup bittersweet chocolate chunks
How to make Soft-Batch Triple Chocolate Peppermint Cookies?
Preheat oven to 325 degrees. Line a baking sheet with parchment paper or spray with non-stick spray and set aside.
In a medium-sized bowl or zip-top bag whisk together all dry ingredients: flour, cocoa powder, baking powder, and salt; set aside.
In a large, microwave-safe bowl, combine the chocolate chips and butter. Heat them in the microwave on low-power for 20 second increments, mixing each time until butter and chocolate are melted. Whisk until smooth then whisk in the peppermint extract and both sugars and continue to whisk. Beat in eggs, one at a time. Add the milk and beat until incorporated.
Add the dry ingredients into the wet ingredients, and stir to combine with a spatula so you don’t overmix. Fold in chocolate chunks mix together until just combined.
Use a large cookie scoop or 1/4 cup to measure batter, shape into uniform balls, and place onto the prepared baking sheet. *Batter will be sticky*
Bake for 7 minutes. Remove from oven and use the back of a measuring cup to slightly flatten, twisting as you press to ensure perfect circular cookie shape. Press additional chocolate chunks to the tops of each cookie. Return to oven and bake for another 5 minutes or until the cookies are set but a little gooey in the middle.
Allow cookies to cool on the tray for 10 minutes before removing. Cool cookies for 20 minutes before coating in white chocolate.
Looking for other delish dessert recipes?
Cookies & Cream Tres Leche Cake Recipe
Entenmann’s Devil’s Food Cake Donuts Copycat Recipe
Brownie Stuffed Chocolate Chip Cookies
The Best Hostess Cupcake Copycat Recipe
Four Layer Peanut Butter Brownie Bars
Tagalong Girl Scout Girl Cookies Recipe
look forward to your questions and feedback below. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Reese's Pieces Chocolate Peanut Butter Cookies
Ingredients
For the Chocolate Ganache Cookies
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter cut/broken into pieces for even incorporation
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar packed
- 2 large eggs at room temperature
- 2 tbsp whole milk
- 1 1/2 cups Reese’s Pieces
- 3/4 cup chocolate chips
Peanut Butter Stuffing
- 1/3 cup peanut butter Jif
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Garnish
- 1/4 cup Reese’s Pieces
- 1/4 cup chocolate chips
Instructions
Peanut Butter Stuffing
- In a medium bowl, add the peanut butter, vanilla, salt, and powdered sugar. Mix well with a spatula until well combined and a thick dough forms. Place 1" dallops of the dough onto a plate and freeze for at least 30 minutes.
For the Chocolate Ganache Cookies
- Preheat oven to 325. Prepare a baking sheet with parchment paper and set aside. In a medium-sized bowl or zip-top bag whisk together all dry ingredients: flour, cocoa powder, baking powder, and salt; set aside.
- In a large, microwave safe bowl, combine the chocolate chips and butter. Heat them in the microwave on low-power for 20 second increments. Mix in between each until butter and chocolate are melted and whisk until smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time. Add the milk and beat until incorporated.
- Add the dry ingredients into the wet ingredients, and stir to combine with a spatula so you don’t overmix. Fold in Reese’s Pieces and chocolate chips, mix together until just combined.
- Grease a large cookie scoop or 1/4 cup, scoop cookie dough, then insert one dollop of frozen peanut butter mixture into the center each cookie dough ball, forming the chocolate dough around the peanut butter dollop until smooth and the mound shape remains. Place onto the prepared baking sheet. *Batter will be sticky*
- Bake for 5 minutes (half-baked), remove cookie tray from the oven and use a spatula or bottom of a measuring cup to lightly press the cookie dough down to help flatten. Then, press extra Reese’s Pieces and chocolate chips onto the tops of the cookies. Finish baking for another 5 minutes or so until they are just set but a little gooey in the middle.
- Allow cookies to cool on the tray for 10 minutes before removing.
