Print

Double Chocolate Peppermint Crunch Cookies

A stack of three rich, dark chocolate peppermint cookies topped with crushed candy canes on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft, fudgy double chocolate peppermint cookies, topped with crushed candy canes for a festive crunch. This easy Christmas cookie recipe delivers rich chocolate flavor with a refreshing mint finish.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 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 white chocolate chips
  • 1/2 cup crushed peppermint candies or candy canes
  • 1/4 cup white chocolate, melted (for drizzling, optional)

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 and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and peppermint extract until combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the semi-sweet chocolate chips, white chocolate chips, and half of the crushed peppermint candies.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft.
  9. Remove cookies from the oven and immediately press a few extra crushed peppermint candies onto the tops of each warm cookie.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. If using, drizzle the cooled cookies with melted white chocolate.

Notes

  • For the best crunch, crush your candy canes inside a sealed plastic bag using a rolling pin.
  • If you want a stronger mint flavor, add 1/4 teaspoon more peppermint extract to the dough.
  • These cookies store well in an airtight container at room temperature for up to 5 days.

Nutrition

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