Print

The Ultimate Chewy Double Chocolate Peppermint Cookies with Peppermint Ganache Drizzle

Two stacked, chewy double chocolate peppermint cookies drizzled with white icing and topped with crushed candy canes.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake rich, fudgy double chocolate cookies with crisp edges, finished with a peppermint white chocolate drizzle and crushed candy canes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon 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
  • 4 ounces dark chocolate, chopped
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips (for drizzle)
  • 1 tablespoon heavy cream (for drizzle)
  • 1/4 cup crushed peppermint candies (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, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract and peppermint extract.
  4. In a separate 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. Stir in the chopped dark chocolate and semi-sweet chocolate chips by hand.
  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 centers will still look slightly soft for 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 make the drizzle, melt the white chocolate chips and heavy cream together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in 1/4 teaspoon of extra peppermint extract if desired for stronger flavor.
  11. Once cookies are cool, drizzle the white chocolate mixture over the tops. Immediately sprinkle with crushed peppermint candies before the drizzle sets.

Notes

  • For extra fudgy cookies, chill the dough for 30 minutes before scooping.
  • Use high-quality cocoa powder for the deepest chocolate flavor.
  • You can substitute the drizzle with melted white chocolate mixed with 1 teaspoon of coconut oil for a thinner consistency.

Nutrition

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