Print

Fudgy Double Chocolate Peppermint Cookies

Close-up of a double chocolate peppermint cookie cut in half, showing rich dark interior, white frosting, and crushed candy canes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, fudgy double chocolate peppermint cookies that are soft, chewy, and perfect for holiday baking. These easy Christmas cookies feature a deep cocoa flavor balanced with cool peppermint and are topped with white chocolate and crushed candy canes.

Ingredients

Scale
  • 1/2 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1/3 cup Dutch processed cocoa powder
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white chocolate chips (for cookie dough)
  • 7 ounces high quality white chocolate, chopped (for dipping)
  • 1 teaspoon coconut oil
  • 1/2 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 and brown sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and peppermint extract until just combined.
  4. In a separate medium 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 white chocolate chips.
  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 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 white chocolate dip: Place the chopped white chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until smooth.
  11. Dip the top half of each cooled cookie into the melted white chocolate.
  12. Immediately sprinkle the wet chocolate coating with crushed peppermint candies.
  13. Let the chocolate set completely before serving or storing.

Notes

  • For the fudgiest texture, slightly underbake the cookies; they will firm up as they cool.
  • Use high-quality Dutch processed cocoa powder for a deeper chocolate flavor.
  • If you do not have peppermint extract, you can substitute with 1/2 teaspoon of pure mint extract, but start with less as it can be stronger.
  • To crush candy canes easily, place them in a zip-top bag and hit them with a rolling pin or the bottom of a heavy pan.

Nutrition

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