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Ultra Fudgy Double Chocolate Peppermint Cookies

A stack of two fudgy double chocolate peppermint cookies, drizzled with white chocolate and topped with crushed candy canes.
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You want rich, fudgy cookies with a cool mint finish. This recipe delivers brownie-like texture, intense chocolate flavor, and a refreshing peppermint kick, perfect for holiday baking or satisfying a year-round chocolate craving.

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 (Dutch-processed recommended)
  • 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
  • 1/2 cup white chocolate melting wafers (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, 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. 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 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 still look slightly soft 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. While cookies cool, melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  11. Drizzle the melted white chocolate over the cooled cookies. Sprinkle a few extra crushed candy cane pieces on top immediately before the drizzle sets.

Notes

  • For the fudgiest centers, slightly underbake these cookies; they firm up as they cool.
  • Use high-quality Dutch-processed cocoa powder for the deepest chocolate color and flavor.
  • If you do not have peppermint extract, substitute with 1/4 teaspoon of pure mint extract, but use sparingly as it is stronger.
  • Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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