Print

The Ultimate Fudgy Double Chocolate Peppermint Cookies with Peppermint Drizzle

A stack of four fudgy double chocolate peppermint cookies drizzled with white chocolate and topped with crushed candy canes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, fudgy double chocolate peppermint cookies that have chewy centers and crisp edges. This recipe uses dark cocoa and crushed candy canes for an indulgent, festive holiday treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips or chunks
  • 1/2 cup crushed peppermint candies or candy canes (for dough)
  • 1 cup white chocolate chips (for drizzle)
  • 1/4 teaspoon peppermint extract (for drizzle)
  • 1 tablespoon vegetable oil or shortening (for drizzle)
  • 1/4 cup crushed peppermint candies or candy canes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.
  4. In a separate medium bowl, whisk together the flour, dark cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the semi-sweet chocolate chips and the 1/2 cup of crushed peppermint candies.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft for a fudgy texture.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. While cookies cool, prepare the drizzle: Place the white chocolate chips, 1/4 teaspoon peppermint extract, and oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth.
  11. Drizzle the melted white chocolate mixture over the cooled cookies. Immediately sprinkle the remaining 1/4 cup of crushed peppermint candies over the wet drizzle.
  12. Allow the drizzle to set before serving your rich dark chocolate cookies.

Notes

  • For extra fudgy chocolate cookies, chill the dough for 30 minutes before scooping.
  • Use high-quality dark cocoa powder to achieve a deep, rich chocolate flavor similar to a brownie.
  • If you do not have candy canes, you can substitute with peppermint baking chips for the crunch inside the dough.

Nutrition

Find it online: https://fooddexterity.com/double-chocolate-peppermint-cookies/