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Ultra Fudgy Double Chocolate Peppermint Cookies with Peppermint Drizzle

Three rich, dark double chocolate peppermint cookies stacked on a white plate, topped with crushed candy canes.
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Make these rich, brownie-like cookies that feature deep cocoa, chocolate chips, and a cool peppermint crunch. This recipe delivers chewy centers and crisp edges, perfect for holiday baking or satisfying a serious chocolate craving quickly.

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
  • 1/2 cup crushed peppermint candies or candy canes
  • 1/2 cup white chocolate, for drizzling

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 2 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, and baking soda. Add the salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix to keep the texture fudgy.
  6. Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, chill the dough for 15 minutes first.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft—this is the secret to a chewy center.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. While cookies cool, melt the white chocolate 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 peppermint pieces on top immediately before the drizzle sets.

Notes

  • For an extra rich, brownie-like cookie, use dark cocoa powder.
  • To crush candy canes easily, place them in a sturdy zip-top bag and crush them with a rolling pin or the bottom of a heavy pan.
  • If you skip the drizzle, you can still press a few extra candy cane pieces into the tops of the dough balls before baking for a mint crunch finish.

Nutrition

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