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Ultimate Chewy Double Chocolate Peppermint Fudge Cookies

Three rich double chocolate peppermint cookies stacked on a white plate, drizzled with white chocolate and topped with crushed candy canes.
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Make rich, fudgy double chocolate peppermint cookies with a chewy texture, perfect for holiday baking or cookie exchanges.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup Dutch-processed 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 (for mixing in)
  • 1/2 cup white chocolate, chopped (for melting/drizzle)
  • 1 teaspoon coconut oil (for melting/drizzle)
  • 1/4 cup crushed peppermint candies (for topping)

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, brown sugar, and granulated 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 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 the 1/2 cup of crushed peppermint candies.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread like brownie cookies.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. While cookies cool, prepare the topping: Place the chopped white chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth.
  11. Once cookies are cool, drizzle the melted white chocolate over the tops. Immediately sprinkle with the remaining 1/4 cup of crushed peppermint candies.
  12. Allow the chocolate drizzle to set before serving or storing.

Notes

  • For a fudgier texture, chill the dough for 30 minutes before scooping.
  • Use high-quality Dutch-processed cocoa powder for the deepest chocolate flavor.
  • If you do not have peppermint extract, substitute with 1/4 teaspoon of pure peppermint oil, using caution as it is stronger.
  • For cookie exchanges, these look great dipped halfway in melted dark chocolate instead of the white chocolate drizzle.

Nutrition

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