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Ultimate Fudgy Double Chocolate Peppermint Cookies with Candy Cane Crunch

A stack of rich, dark double chocolate peppermint cookies topped with crushed candy canes.
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Make rich, fudgy double chocolate peppermint cookies with crisp edges and a cool peppermint finish, perfect for holiday baking.

Ingredients

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  • 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 cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips or chunks
  • 1/2 cup crushed candy canes or peppermint candies
  • 1/2 cup white chocolate chips (optional, for drizzle)

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, 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 half of the crushed candy canes.
  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 look slightly underbaked for a fudgy texture.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. If using, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted white chocolate over the cooled cookies. Sprinkle the remaining crushed candy canes over the drizzle before it sets.

Notes

  • For extra fudgy centers, slightly underbake the cookies; they will firm up as they cool.
  • Use high-quality cocoa powder for the deepest chocolate flavor.
  • If you prefer a stronger peppermint flavor, add 1/4 teaspoon of peppermint extract to the white chocolate drizzle.

Nutrition

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