Print

Ultra Fudgy Double Chocolate Peppermint Cookies (Ready in 30 Minutes)

Close-up of fudgy chocolate peppermint cookies, one broken open to show the soft interior, drizzled with chocolate and topped with crushed candy canes.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, fudgy double chocolate cookies with a cool peppermint finish. This recipe is quick and perfect for holiday baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup crushed peppermint candies or candy canes (for mixing in)
  • 1/2 cup white chocolate or dark chocolate, melted (for drizzling)
  • 2 tablespoons extra 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 and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time. Mix 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 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.
  8. Bake for 9 to 11 minutes. The edges should look set, but the centers will still look 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. Once cool, drizzle the melted chocolate over the cookies. Immediately sprinkle with the remaining 2 tablespoons of crushed peppermint candies.

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 3/4 teaspoon.
  • Use high-quality cocoa powder for the best chocolate depth.
  • Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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