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Ultimate Chewy Double Chocolate Peppermint Cookies with Peppermint Bark Drizzle

A stack of three rich, dark double chocolate peppermint cookies, drizzled with white icing and topped with crushed candy canes.
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Make these decadent, chewy double chocolate peppermint cookies. They feature a rich, fudgy center and a refreshing peppermint finish, perfect for your holiday baking tray. We finish them with a simple peppermint bark drizzle.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 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
  • 1/2 cup crushed peppermint candies (for mixing in)
  • For the Drizzle: 7 oz high-quality white chocolate, chopped
  • 1 teaspoon coconut oil
  • 1/2 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 and light brown sugar until light and fluffy. You want this mixture smooth.
  3. Beat in the egg, vanilla extract, and peppermint extract until just combined.
  4. In a separate medium 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. Fold in the 3/4 cup of white chocolate chips and the 1/2 cup of crushed peppermint candies.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You will get about 18 to 20 cookies.
  8. Bake for 10 to 12 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 sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the drizzle: In a microwave-safe bowl, combine the chopped white chocolate and coconut oil. Microwave in 30-second intervals, stirring well after each, until smooth.
  11. Once the cookies are cool, drizzle the melted white chocolate mixture over the tops of the cookies.
  12. Immediately sprinkle the remaining 1/2 cup of crushed peppermint candies over the wet drizzle.
  13. Allow the drizzle to set completely before serving or storing your festive chocolate peppermint treats.

Notes

  • For the fudgiest cookies, chill the dough for at least 30 minutes before scooping and baking. This helps prevent spreading.
  • Use Dutch-processed cocoa powder for a deeper, darker chocolate color and flavor, similar to a brownie.
  • If you do not have peppermint extract, you can substitute it with 1/4 teaspoon of extra vanilla extract, but you will lose some of the signature mint flavor.

Nutrition

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

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