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Ultimate Fudgy Double Chocolate Peppermint Cookies with Candy Cane Crunch

A stack of rich, fudgy double chocolate peppermint cookies, with the top cookie broken to show the gooey interior and white chocolate chips.
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Make rich, fudgy cookies with deep cocoa flavor, chocolate chips, and a refreshing peppermint crunch from crushed candy canes. This recipe delivers chewy centers perfect for holiday baking.

Ingredients

Scale
  • 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 white chocolate chips (optional)
  • 1 cup crushed peppermint candies or candy canes
  • 1/2 cup white chocolate, melted (for drizzle, 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, granulated sugar, and brown 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, white chocolate chips (if using), and half of the crushed peppermint candies.
  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 soft. This helps achieve a fudgy texture.
  9. Remove from the oven and immediately press a few extra crushed candies onto the tops of the warm cookies. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. If using the drizzle, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled cookies.

Notes

  • For the best fudgy texture, slightly underbake these cookies. They firm up as they cool.
  • If you do not have peppermint extract, you can substitute with 1/4 teaspoon of pure mint extract, but use sparingly as it is stronger.
  • To crush candy canes easily, place them in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan.

Nutrition

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