Print

Ultimate Chewy Double Chocolate Peppermint Cookies with White Chocolate Drizzle

Four fudgy double chocolate peppermint cookies drizzled with white chocolate and topped with crushed candy canes.
Print Recipe

Make rich, fudgy double chocolate cookies with a strong peppermint flavor, finished with a white chocolate and candy cane topping.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3/4 cup packed light brown 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 dark chocolate chips
  • 1/2 cup white chocolate chips or peppermint baking chips
  • 1 cup white chocolate melting wafers or chopped white chocolate
  • 1/4 cup crushed peppermint candies or candy canes

Instructions

  1. Preheat your oven to 350 degrees F. 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.
  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, 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 semi-sweet chocolate chips, dark chocolate chips, and white chocolate chips/peppermint chips.
  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 center 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. While cookies cool, melt the white chocolate wafers according to package directions.
  11. Drizzle the melted white chocolate over the cooled cookies. Immediately sprinkle the crushed peppermint candies over the wet chocolate.
  12. Allow the white chocolate to set before serving.

Notes

  • For an extra fudgy center, slightly underbake the cookies.
  • If you prefer a stronger peppermint flavor, add 1/4 teaspoon of additional peppermint extract to the dough.
  • Substitute crushed candy canes with peppermint baking chips for easier crushing.

Nutrition

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