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Double Chocolate Peppermint Crunch Cookies

Close-up of a chocolate peppermint cookie broken in half showing a gooey center and white frosting topped with crushed candy canes.
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Make soft, chewy double chocolate cookies flavored with peppermint and topped with crushed candy canes. This easy recipe is perfect for holiday baking and cookie exchanges.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown 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
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips (optional, for dipping)
  • 1 cup crushed candy canes or peppermint crunch

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 and peppermint extracts.
  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 until just combined. Do not overmix.
  6. Stir in the semi-sweet chocolate 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 for a chewy center. Do not overbake.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. If desired, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  11. Dip the cooled cookies halfway into the melted white chocolate, then immediately sprinkle the wet chocolate with crushed candy canes.
  12. Let the chocolate set completely before serving or storing.

Notes

  • For extra rich flavor, use Dutch-process cocoa powder in the dough.
  • If you prefer a stronger mint flavor in the cookie itself, increase the peppermint extract to 1 1/2 teaspoons.
  • You can substitute the white chocolate dipping with a simple peppermint glaze made from powdered sugar and a few drops of milk and peppermint extract.
  • Crush your candy canes in a sealed plastic bag using a rolling pin for even pieces.

Nutrition

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