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Chewy Double Chocolate Peppermint Fudge Cookies with Peppermint Bark Topping

A stack of rich, dark double chocolate peppermint cookies topped with white frosting and crushed candy canes.
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Bake rich, fudgy double chocolate cookies with a cool peppermint finish, topped with white chocolate and crushed candy canes. These cookies achieve a brownie-like center and are ready fast.

Ingredients

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  • 1/2 cup unsalted butter, room temperature
  • 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 semi-sweet chocolate chips
  • 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. Fold in the semi-sweet chocolate chips.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between them.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft for a fudgy 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 topping: 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. Dip the top half of each cooled cookie into the melted white chocolate.
  12. Immediately sprinkle the melted chocolate with the crushed peppermint candies before the chocolate sets.
  13. Allow the chocolate topping to set completely before serving or storing.

Notes

  • For the fudgiest texture, slightly underbake the cookies; they will firm up as they cool.
  • If you are planning for a cookie exchange, these pair well with a simple meal planning approach for your holiday baking schedule.
  • Use high-quality Dutch-processed cocoa powder for a deeper chocolate color and flavor.
  • Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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