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Ultimate Chewy Double Chocolate Peppermint Cookies

A stack of rich, fudgy double chocolate peppermint cookies topped with white chocolate drizzle and crushed candy canes.
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Make rich, chewy double chocolate peppermint cookies perfect for holiday baking. These soft, brownie-like cookies feature cocoa, peppermint extract, and are finished with a white chocolate drizzle and crushed candy canes.

Ingredients

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  • 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 semi-sweet or dark chocolate chips
  • 7 ounces high-quality white chocolate, chopped (for dipping)
  • 1 teaspoon coconut oil
  • 1/2 cup crushed peppermint candies (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 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 incorporated. Do not overmix.
  6. Stir in the chocolate chips by hand.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them. You can press them down slightly if you prefer flatter cookies.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look soft. These cookies firm up as they cool, giving you 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 prepare the topping, melt the white chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  11. Dip the top half of each cooled cookie into the melted white chocolate.
  12. Immediately sprinkle the wet chocolate with crushed peppermint candies.
  13. Allow the chocolate to set completely before serving or storing.

Notes

  • For a fudgier texture, chill the dough for 30 minutes before baking.
  • Use high-quality Dutch-processed cocoa powder for a deeper chocolate flavor.
  • If you do not have peppermint extract, you can substitute with 1/4 teaspoon of pure mint extract, but use sparingly as it is stronger.
  • For an extra festive look, dip the cookies in melted dark chocolate instead of white chocolate.

Nutrition

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