PrintUltimate Chewy Double Chocolate Peppermint Cookies with Peppermint Bark Drizzle
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.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and light brown sugar until light and fluffy. You want this mixture smooth.
- Beat in the egg, vanilla extract, and peppermint extract until just combined.
- In a separate medium bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the 3/4 cup of white chocolate chips and the 1/2 cup of crushed peppermint candies.
- 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.
- Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft for a chewy texture.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 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.
- Once the cookies are cool, drizzle the melted white chocolate mixture over the tops of the cookies.
- Immediately sprinkle the remaining 1/2 cup of crushed peppermint candies over the wet drizzle.
- 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
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18
- Sodium: 110
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0.1
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 25