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Ultimate Chewy Double Chocolate Peppermint Cookies

Two 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 cookies flavored with peppermint extract and topped with a white chocolate drizzle and crushed candy canes.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon 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 white chocolate chips (optional, for dough)
  • 1 cup white chocolate melting wafers or chips (for drizzle)
  • 1/2 cup crushed peppermint candies or candy canes

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, then 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. Stir in the semi-sweet chocolate chips and white chocolate chips (if using).
  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 will still look slightly soft for a chewy texture.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the drizzle, melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  11. Drizzle the melted white chocolate over the cooled cookies. Immediately sprinkle the crushed peppermint candies over the wet chocolate.
  12. Allow the drizzle to set before serving.

Notes

  • For an extra fudgy texture, chill the dough for 30 minutes before scooping.
  • Use high-quality cocoa powder for the deepest chocolate flavor.
  • If you do not have peppermint extract, you can substitute with 1/4 teaspoon of pure mint extract, but adjust to taste.

Nutrition

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