Print

Ultimate Fudgy Double Chocolate Peppermint Cookies with Candy Cane Crunch

A plate of fudgy double chocolate peppermint cookies topped with chocolate chips and crushed candy canes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these rich, fudgy cookies that combine deep chocolate flavor with a cool peppermint finish. They are perfect for holiday baking or any time you need a satisfying, chewy chocolate treat.

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
  • 1/2 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 dark chocolate chunks
  • 1/2 cup crushed peppermint candies or candy canes (plus extra for topping)
  • 1/4 cup white chocolate chips (optional, for mixing)

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. This step helps create a chewy center.
  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, dark chocolate chunks, crushed peppermint candies, and optional white chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra crushed candies onto the tops of the dough balls for decoration.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft for a fudgy texture.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra fudgy texture, consider melting 2 ounces of dark chocolate and mixing it into the creamed butter and sugar mixture before adding the eggs.
  • If you use candy canes, crush them inside a sealed plastic bag using a rolling pin for easy cleanup.
  • If you want a drizzle, melt white chocolate chips with a teaspoon of coconut oil and drizzle over the cooled cookies, then sprinkle with more crushed peppermint.

Nutrition

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