Double Chocolate Peppermint Christmas Cookies
These fudgy, chocolate-packed cookies feature rich cocoa, melty chocolate chips, and refreshing peppermint extract, all topped with crushed candy canes for a festive holiday treat that’s both visually stunning and deliciously memorable.
Ingredients
- 2¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder Dutch-processed for deeper color
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs room temperature
- 1½ teaspoons pure peppermint extract not mint extract
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- ½ cup crushed candy canes or peppermint candies about 6-8 regular-sized candy canes
- Optional: white chocolate chips for drizzling on top
Instructions
- Prepare your workspace and ingredients. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Crush candy canes by placing them in a ziplock bag and gently hammering with a rolling pin until you have small pieces.
- Mix the dry ingredients thoroughly. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined with no cocoa lumps. Set aside.
- Cream butter and sugars until fluffy. In a large bowl using a hand mixer or stand mixer, beat the softened butter with both granulated and brown sugars until light and fluffy, about 2-3 minutes. The mixture should be noticeably lighter in color.
- Add eggs and extracts. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the peppermint and vanilla extracts and mix until combined.
- Incorporate the dry ingredients carefully. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, which can make your cookies tough.
- Fold in chocolate chips by hand. Using a rubber spatula, gently fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop and shape the cookies. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Add the festive topping. Sprinkle the crushed candy canes over each cookie dough ball, gently pressing them into the surface so they stick.
- Bake until perfectly set. Bake for 9-11 minutes, until the edges are set but the centers still look slightly soft. The cookies will continue cooking on the hot baking sheet.
- Cool properly for the best texture. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Add white chocolate drizzle. If desired, melt white chocolate chips and drizzle over cooled cookies for an extra festive touch.
Notes
- For the best peppermint flavor, crush the candy canes just before using them. Pre-crushed peppermint can lose some of its potency.
- The cookie dough can be made ahead and refrigerated for up to 3 days. Let it sit at room temperature for 15 minutes before scooping.
- For an extra chocolate boost, use a mix of semi-sweet and dark chocolate chips.
- If you prefer a softer candy cane bite, sprinkle the crushed pieces on the cookies immediately after baking while they’re still hot.
- These cookies freeze beautifully! Freeze in an airtight container for up to 3 months.