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Ultra Fudgy Double Chocolate Peppermint Cookies

Three rich, dark double chocolate peppermint cookies drizzled with white icing and topped with crushed candy canes.
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Make these ultra-fudgy, brownie-like Double Chocolate Peppermint Cookies. This recipe delivers rich chocolate flavor, cool mint, and a satisfying chewy texture, perfect for holiday baking or cookie exchanges.

Ingredients

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  • 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 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 crushed candy canes or peppermint candies (for dough)
  • 1/2 cup powdered sugar (for drizzle)
  • 2 tablespoons milk (for drizzle)
  • 1/4 cup crushed candy canes (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, 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 and the 1/2 cup of crushed candy canes.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  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 sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the drizzle: Whisk together the powdered sugar and milk until smooth. Add more milk, 1 teaspoon at a time, if the mixture is too thick.
  11. Once cookies are cool, drizzle the white glaze over the tops. Immediately sprinkle with the remaining 1/4 cup of crushed candy canes before the glaze sets.

Notes

  • For the fudgiest texture, slightly underbake the cookies; they firm up as they cool.
  • If you prefer a stronger mint flavor, increase the peppermint extract to 1 1/2 teaspoons.
  • Use high-quality cocoa powder for the deepest chocolate flavor in these rich chocolate cookies.

Nutrition

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