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Ultra Fudgy Double Chocolate Peppermint Cookies with White Chocolate Drizzle and Crushed Candy Canes

A stack of three rich double chocolate peppermint cookies drizzled with white icing and topped with crushed candy canes.
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Bake these rich, fudgy Double Chocolate Peppermint Cookies that feature a deep cocoa base, chocolate chips, and a refreshing peppermint finish. They are perfect for holiday baking and cookie swaps.

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
  • 1/2 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 cup crushed candy canes or peppermint candies
  • 1/2 cup white chocolate, for drizzling

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 and white chocolate chips.
  7. Fold in half (1/2 cup) of the crushed candy canes. Save the rest for topping.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes. The edges should look set, but the centers should still look soft for a fudgy texture.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. While cookies cool, melt the 1/2 cup of white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  12. Drizzle the melted white chocolate over the cooled cookies. Immediately sprinkle the remaining crushed candy canes over the drizzle before it sets.

Notes

  • For the fudgiest cookies, slightly underbake them; they will firm up as they cool.
  • If you want a stronger mint flavor, increase the peppermint extract to 3/4 teaspoon.
  • Use high-quality cocoa powder for the deepest chocolate flavor in these rich cocoa treats.

Nutrition

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