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Ultra Fudgy Double Chocolate Peppermint Cookies

A stack of three fudgy double chocolate peppermint cookies, drizzled with white icing and topped with crushed candy canes.
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Make rich, brownie-like cookies packed with double chocolate flavor and cool peppermint. This recipe delivers fudgy centers and crisp edges, perfect for holiday baking or a satisfying winter treat.

Ingredients

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  • 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 1/4 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 dough)
  • 1/2 cup powdered sugar (for drizzle)
  • 2 tablespoons milk or cream (for drizzle)
  • 1/4 teaspoon peppermint extract (for drizzle)
  • 1/4 cup crushed 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. This takes about 2 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, white chocolate chips, and the 1/2 cup of crushed candy canes reserved for the dough.
  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. This ensures 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, make the drizzle: Whisk together the powdered sugar, milk, and 1/4 teaspoon peppermint extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  11. Once cookies are cool, drizzle the white glaze over the tops. Immediately sprinkle with the remaining 1/4 cup of crushed candy canes before the glaze sets.

Notes

  • For the fudgiest cookie, use high-quality cocoa powder. This recipe relies on cocoa for the deep chocolate base.
  • If you want a stronger mint flavor in the cookie itself, add 1/4 teaspoon of peppermint extract to the dough mixture along with the vanilla.
  • Chill the dough for 30 minutes before scooping if your kitchen is warm; this helps prevent excessive spreading.

Nutrition

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