Print

Ultra Fudgy Double Chocolate Peppermint Cookies with White Chocolate Drizzle

A stack of fudgy double chocolate peppermint cookies drizzled with white icing and topped with crushed candy canes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, chewy double chocolate peppermint cookies with a fudgy center, finished with a white chocolate drizzle and crushed candy canes. This recipe is quick and perfect for holiday baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1/2 cup Dutch-processed cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips (for melting/drizzle)
  • 7 ounces high-quality white chocolate, chopped (for dipping)
  • 1 teaspoon coconut oil
  • 1/2 cup crushed peppermint candies or candy canes

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 brown sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and peppermint extract until just combined.
  4. In a separate bowl, whisk together the cocoa powder, flour, 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. Stir in the semi-sweet chocolate chips by hand.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers should still look soft and fudgy.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the toppings: Place the chopped white chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth.
  11. Dip the top of each cooled cookie halfway into the melted white chocolate, or drizzle it over the cookies.
  12. Immediately sprinkle the wet chocolate with crushed peppermint candies before the chocolate sets.
  13. Allow the chocolate coating to set completely before serving or storing.

Notes

  • For an extra fudgy texture, chill the dough for 30 minutes before scooping and baking.
  • Use high-quality Dutch-processed cocoa powder for the deepest chocolate flavor.
  • If you do not have peppermint extract, you can substitute it with 1/4 teaspoon of pure mint extract, but use sparingly as it is stronger.
  • Make these cookies ahead of time; store cooled, undecorated cookies in an airtight container for up to three days.

Nutrition

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