If you enjoy the combination of dark chocolate and perky peppermint, you’re going to LOVE these Double Chocolate Peppermint Fudge Cookies! Topped with gooey chocolate chunks, a white chocolate layer, plus crushed candy canes, these cookies are as beautiful as they are delicious! And a must bake this holiday season!
Peppermint Chocolate Fudge Cookies
Hi and happy weekend! Can you believe we’re already on Day 3 of Christmas in July?!
And today’s recipe might just be my favorite yet! Mainly because SO MUCH CHOCOLATE is involved!
These fudgy peppermint cookies feature semi-sweet chocolate chips, cocoa powder, dark chocolate, and white chocolate. So I think it’s safe to say they’re probably for chocolate lovers only! They’re basically the holiday version of my beloved soft batch double chocolate fudge cookies!
To break up the chocolate, the batter includes a powerful pop of peppermint extract. And then the cookies are topped with crushed candy canes! But you can use crushed peppermint candies, since those are much easier to find year round!
How to Make Peppermint Chocolate Cookies
Baking these cookies is quite easy! And quick, too – because no cookie dough chilling is required! That said, here are a few tips to keep in mind as you bake!
- Line 2 large baking sheets with parchment paper. The cookies will spread a good amount, so you won’t have room for all of them on one pan.
- Unlike most cookie recipes that call for preheating the oven to 350, this recipe requires an initial oven temperature of 325. You’ll then reduce the temperature to 300 once you place the cookies in the oven. This lower temperature allows the cookies to bake longer, ensuring a gooey fudge center and a crackly top.
- Another switch this recipe makes is using baking powder instead of baking soda. Be sure your baking powder is fresh!
- To melt the chocolate, you’ll need a microwave or a double boiler. You should not attempt to melt the chocolate in a pan on top of the stove, as the direct heat will likely cause it to seize.
- Once the chocolate is melted, you should whisk in the vanilla extract and peppermint extract RIGHT AWAY. And then stir in the brown sugar and granulated sugar. Then add eggs and milk. Again, right away. This cookie batter is not make ahead friendly, and if you wait too long between steps, you’ll run into issues.
- When you add the dry ingredients to the wet ingredients, be sure to mix JUST until combined. When you see about a 1/2 cup of dry ingredients left… start to really slow your stirring. I actually recommend you stop stirring when you still see a trace of the dry mixture, and then stir in the chocolate chips.
- You can definitely skip the chocolate chunks on top if you want! I loved adding them for a festive punch, but all that chocolate can definitely add up cost wise, so do what works for you! They’re absolutely delicious and decadent with just the chocolate chips!
The batter will look more like brownie batter than cookie dough, but don’t fret! Because this is normal! The best and easiest way to scoop the batter onto the prepared baking sheets is by using a large cookie scoop. You won’t roll the dough at all. Instead you’ll just scoop and release it directly onto the parchment paper lined baking sheet.
Peppermint hot chocolate in cookie form? Yes, please!!! These fudgy cookie are so darn good and I can almost guarantee they’ll get you in the holiday spirit!
Bonus: these make an amazing base for ice cream sandwiches! Just cool completely, then freeze for a few hours. We love sandwiching mint chocolate chip ice cream between two cookies for a refreshing treat! But coffee ice cream is also delicious! If you try this, let me know what flavor you use!
More Peppermint Recipes:
- Peppermint Mocha Chocolate Cupcakes
- 5-Ingredient Peppermint Chocolate Truffles
- Peppermint Mocha Cookies
- Peppermint Patties
Double Chocolate Peppermint Fudge Cookies
- 1 cup (120 grams) all-purpose flour
- 1/4 cup (21 grams) unsweetened unsweetened cocoa powder (not Dutch-process)
- 2 teaspoons espresso powder (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (340 grams) semi-sweet chocolate chips, divided
- 3 tablespoons (42 grams) unsalted butter
- 1 and 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1/4 cup (50 grams) granulated sugar
- 2/3 cup (142 grams) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tablespoons (28 grams) milk
- 2/3 cup (113 grams) white chocolate chunks
- 2/3 cup (113 grams) dark chocolate chunks
- 6 peppermint candy canes, finely crushed (about 1/3 cup)
- Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
- In a medium-sized bowl whisk together the flour, cocoa powder, espresso powder (if using), baking powder, and salt; set aside.
- In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla and peppermint extracts, then whisk in both sugars.
- Beat in eggs, one at a time, beating well after each addition. Beat in milk.
- Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
- Fold in the remaining chocolate chips, stirring until everything is just combined.
- Scoop 1/4 cupfuls of the batter onto the prepared baking sheets, leavin 1" in between each cookie for spreading.
- Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven.
- Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny. If the cookies spread too much while baking, use a spatula to gently press the edges inward immediately after removing from the oven.
- Press a few white chocolate and dark chocolate chunks on top of the warm cookies, then sprinkle with crushed candy canes.
- Allow cookies to completely cool on the baking sheet before serving.