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Ultra Fudgy Double Chocolate Peppermint Cookies

A stack of fudgy double chocolate peppermint cookies drizzled with white icing and topped with crushed candy canes.
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Make rich, fudgy Double Chocolate Peppermint Cookies that feature a deep cocoa flavor and a refreshing mint finish. This recipe delivers chewy centers perfect for your holiday cookie tray or any time you crave a chocolate mint dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup crushed candy canes or peppermint candies
  • For Drizzle (Optional): 1/2 cup white chocolate chips, 1 teaspoon coconut oil, 1/4 teaspoon peppermint extract

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, granulated sugar, and brown sugar until light and fluffy. This takes about 3 minutes.
  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, 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, white chocolate chips, and crushed candy canes.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For extra fudgy cookies, press a few extra chocolate chips onto the top of each dough ball.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft. This helps achieve chewy centers.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. If making the drizzle, melt the white chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in the peppermint extract.
  11. Drizzle the melted white chocolate mixture over the cooled cookies. Immediately sprinkle with a few extra crushed candy cane pieces before the drizzle sets.

Notes

  • For the deepest chocolate flavor, use high-quality Dutch-processed cocoa powder.
  • Chill the dough for 30 minutes before scooping if your kitchen is warm; this prevents spreading and promotes thicker cookies.
  • If you prefer a stronger mint flavor in the cookie itself, substitute 1/4 teaspoon of the vanilla extract with more peppermint extract.
  • Store these rich chocolate cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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