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Ultra Fudgy Double Chocolate Peppermint Cookies with Peppermint Drizzle

A stack of three fudgy double chocolate peppermint cookies drizzled with white icing and topped with crushed candy canes.
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Make these ultra-fudgy, brownie-like Double Chocolate Peppermint Cookies. They feature intense dark chocolate flavor, a cool mint finish, and a simple white chocolate peppermint drizzle, perfect for holiday baking or a rich 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 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 crushed candy canes or peppermint candies (for dough)
  • 1 cup white chocolate chips (for drizzle)
  • 1 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.
  3. Beat in the eggs one at a time, then 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 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 centers should look slightly soft; the edges will be set. These cookies firm up as they cool, giving you that 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. Prepare the drizzle: Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth. Stir in the 1 teaspoon of peppermint extract.
  11. Drizzle the melted white chocolate mixture over the cooled cookies using a fork or a small spoon.
  12. Immediately sprinkle the remaining 1/4 cup of crushed candy canes over the wet drizzle. Allow the chocolate to set before serving.

Notes

  • For the fudgiest results, slightly underbake the cookies by one minute. They will continue to cook on the hot pan.
  • If you do not have peppermint extract, you can substitute it with 1/2 teaspoon of pure mint extract, but use sparingly as it is stronger.
  • Use high-quality cocoa powder for the best rich dark chocolate flavor.
  • Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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