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Ultra Fudgy Double Chocolate Peppermint Cookies

A stack of three rich, dark double chocolate peppermint cookies topped with sea salt, with one cookie broken open to show the fudgy interior.
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Make these rich, brownie-like double chocolate peppermint cookies. They feature a deep cocoa flavor, melty chocolate chips, and a refreshing peppermint crunch, perfect for holiday baking or a quick, satisfying treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1 1/2 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
  • 1/2 cup crushed candy canes or peppermint candies
  • Optional: White chocolate for drizzling

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. Stir in the vanilla extract and peppermint extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, and baking soda.
  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 crushed candy canes.
  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 before scooping.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look soft. This helps achieve a fudgy texture.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. If desired, melt white chocolate chips and drizzle over the cooled cookies. Sprinkle with a few extra crushed candy cane pieces before the chocolate sets.

Notes

  • For the fudgiest center, slightly underbake these cookies. They firm up as they cool.
  • Use high-quality cocoa powder for the deepest chocolate flavor.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • If you want a stronger peppermint flavor, add 1/4 teaspoon more peppermint extract to the dough.

Nutrition

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