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Ultimate Chewy Double Chocolate Peppermint Cookies with White Chocolate Drizzle

A stack of four rich, dark double chocolate peppermint cookies topped with white chocolate drizzle and crushed candy canes.
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Create rich, fudgy double chocolate peppermint cookies that are chewy in the center and perfect for holiday baking. This recipe includes a simple white chocolate drizzle and crushed candy cane topping for a festive look.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 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 white chocolate chips (for the dough)
  • 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 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 combined. Do not overmix.
  6. Stir in the 3/4 cup of white chocolate chips.
  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 chewy texture.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. While cookies cool, prepare the drizzle: Place the chopped white chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until smooth.
  11. Once cookies are cool, dip the top half of each cookie into the melted white chocolate, or drizzle it over the tops.
  12. Immediately sprinkle the crushed peppermint candies over the wet chocolate topping.
  13. Allow the chocolate to set completely before serving or storing.

Notes

  • For the fudgiest texture, slightly underbake the cookies; they will firm up as they cool.
  • You can substitute Andes peppermint crunch baking pieces for some of the crushed candy canes for a different mint flavor.
  • If you want a stronger chocolate flavor, use dark cocoa powder or add 1/4 cup of melted dark chocolate to the dough mixture.
  • Keep the peppermint extract measurement precise; too much can make the cookies taste soapy.

Nutrition

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