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Easy Fudgy Double Chocolate Peppermint Cookies

A stack of fudgy chocolate peppermint cookies, one broken open to show a gooey center and topped with crushed candy canes.
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Make these soft, chewy double chocolate peppermint cookies. This simple holiday recipe uses accessible ingredients for rich cocoa flavor and a refreshing peppermint crunch, perfect for Christmas baking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla 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 peppermint baking chips (or chopped Andes mints)
  • 1/2 cup crushed candy canes, 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.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate 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. Stir in the chocolate chips and peppermint baking chips by hand.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft for a fudgy texture.
  9. Immediately after removing the cookies from the oven, gently press a few extra crushed candy canes onto the top of each warm cookie.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra fudgy cookies, slightly underbake them; they will firm up as they cool.
  • Use high-quality cocoa powder to deepen the chocolate flavor.
  • If you do not have peppermint baking chips, substitute with an extra 1/2 cup of chocolate chips and 1/2 teaspoon of peppermint extract added to the wet ingredients.
  • Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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