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Ultra Fudgy Double Chocolate Peppermint Cookies with Candy Cane Crunch

A stack of fudgy double chocolate peppermint cookies drizzled with white chocolate and topped with crushed candy canes.
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Make these ultra-fudgy, brownie-like Double Chocolate Peppermint Cookies. They feature rich dark chocolate flavor, a cool mint finish, and a crunchy candy cane topping, perfect for your holiday baking list.

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 (natural or Dutch-process)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup crushed peppermint candies or candy canes (for dough)
  • 1/2 cup white chocolate, melted (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, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Mix 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 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 should still look 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. Once cooled, drizzle the melted white chocolate over the tops of the cookies. Immediately sprinkle with the remaining 1/4 cup of crushed peppermint candies.
  11. Allow the drizzle to set before serving your rich brownie cookies.

Notes

  • For the chewiest centers, slightly underbake these cookies; they will firm up as they cool.
  • If you do not have candy canes, use peppermint baking chips for the crunch.
  • Chill the dough for 30 minutes if your kitchen is warm; this helps prevent excessive spreading for thicker cookies.

Nutrition

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