2 ratings

Triple Chocolate Peppermint Molten Cookies

The inside might be the best part

Courtesy of In The Raw® brand

Holiday dinner is always delicious, but when it comes to Christmas desserts, these triple chocolate peppermint molten cookies are on another level. 

Courtesy of In The Raw® brand


For the pastry cream

  • 3 egg yolks
  • 1/2 Cup Sugar In The Raw Organic White Sugar
  • 2 Tablespoons cornstarch
  • 1 Cup whole milk
  • 1 Tablespoon unsalted butter
  • 1 Teaspoon vanilla
  • 1/2 Teaspoon peppermint extract

For the cookie dough

  • 2 Cups all-purpose flour
  • 1/2 Cup finely chopped bittersweet chocolate
  • 1/4 Cup Dutch-process cocoa powder
  • 3 Tablespoons cocoa nibs
  • 1 Teaspoon baking soda
  • 1/4 Teaspoon fine sea salt
  • 1 1/2 sticks unsalted butter, melted
  • 1 1/4 Cup Sugar In The Raw Organic White Sugar
  • 2 large eggs
  • 1 Teaspoon vanilla

For the chocolate drizzle

  • 4 Ounces white chocolate, finely chopped
  • Peppermint candies, crushed


For the pastry cream

Preheat the oven to 350℉

In a small saucepan, whisk together egg yolks, sugar, and cornstarch.

Gradually whisk in milk until smooth and cook over medium heat, stirring constantly, until thickened.

Whisk in butter, vanilla, and peppermint.

Scrape into a bowl and press plastic wrap directly on surface.

Refrigerate until completely chilled.

For the cookie dough

In a large bowl, stir together flour, chopped chocolate, cocoa powder, cocoa nibs, baking soda, and salt.

In the bowl of a stand mixer, combine butter and sugar.

Beat on medium-high speed for 1 minute.

Add eggs one at a time and mix until combined.

Add vanilla and mix until incorporated.

With machine on low speed, add dry ingredients a little at a time.

Mix just until a dough forms.

Divide dough into 2 balls and flatten into round discs.

Wrap tightly in plastic wrap and refrigerate at least 1 hour and up to 24 hours.

Between 2 pieces of plastic wrap, roll out each piece of dough to ¼” thick.

Using a 2½” cookie cutter, cut out as many rounds as possible, rerolling dough up to 3 times and cutting out more rounds.

Line 2 large baking sheets with parchment paper.

Place 2 teaspoons pastry cream in the center of half the cookies (there will be pastry cream left over).

Top each with the remaining cookies, sealing edges.

Transfer to prepared baking sheets placing 6 cookies on each sheet.

Freeze for 15 minutes.

Bake 12-15 minutes or until set and dry to the touch, switching oven racks halfway through baking.

Let cool 5 minutes on sheets, then transfer to a wire rack to cool completely.

Bake remaining cookies.

For the chocolate drizzle

In a microwave-safe bowl, heat white chocolate in 30-second bursts, stirring after each, until melted.

Drizzle cookies with white chocolate and sprinkle with peppermint candies.

Cookies are best the day they’re made.