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Ultra Fudgy Double Chocolate Peppermint Cookies

Close-up of a fudgy double chocolate peppermint cookie broken in half showing the soft interior and peppermint pieces.
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Make these rich, fudgy Double Chocolate Peppermint Cookies that feature a cool mint flavor and crunchy candy cane pieces. This recipe delivers soft, chewy centers perfect for your holiday cookie tray or any time you crave a decadent chocolate mint dessert.

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 1/2 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 cup crushed candy canes or peppermint candies
  • For Drizzle (Optional): 1/2 cup white chocolate chips, 1 teaspoon coconut oil, 1/4 teaspoon peppermint extract

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 takes about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. 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, white chocolate chips, and crushed candy canes using a spatula.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls down slightly.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft for a chewy texture.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. If drizzling, melt the white chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in the peppermint extract. Drizzle over the cooled cookies and sprinkle with extra crushed candy canes immediately.

Notes

  • For an ultra-fudgy texture, chill the dough for at least 30 minutes before scooping and baking.
  • You can substitute Andes mint pieces for some of the chocolate chips for an extra layer of mint flavor.
  • Measure your flour by spooning it into the measuring cup and leveling it off to prevent dry cookies.

Nutrition

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