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Ultra Fudgy Double Chocolate Peppermint Cookies with Peppermint Drizzle

A stack of rich, fudgy double chocolate peppermint cookies drizzled with white icing and topped with crushed candy canes.
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Make these rich, fudgy Double Chocolate Peppermint Cookies. They feature intense chocolate flavor from cocoa and chips, balanced with a cool peppermint finish, perfect for your Christmas baking list.

Ingredients

Scale
  • 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 peppermint candies or candy canes (for dough)
  • 1 cup powdered sugar (for drizzle)
  • 2 tablespoons milk or cream (for drizzle)
  • 1/4 teaspoon peppermint extract (for drizzle)
  • 2 tablespoons 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, granulated sugar, and brown sugar until light and fluffy. This step sets up the chewy texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and 1 teaspoon of 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 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. For thicker cookies, chill the dough for 15 minutes first.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft for that fudgy result.
  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 drizzle: In a small bowl, whisk together the powdered sugar, milk/cream, and 1/4 teaspoon of peppermint extract until smooth. Add more liquid, one teaspoon at a time, if the mixture is too thick.
  11. Once cookies are cool, drizzle the peppermint glaze over the tops using a fork or small spoon. Immediately sprinkle the remaining crushed peppermint candies over the wet glaze.
  12. Allow the glaze to set before serving your rich cocoa cookies.

Notes

  • For an even richer, brownie-like cookie, use dark cocoa powder.
  • If you do not have candy canes, you can substitute with peppermint baking chips for the dough mix-in.
  • To achieve the best chewy texture, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.

Nutrition

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