Ultimate Fudgy Double Chocolate Peppermint Cookies: A Holiday Baking Essential
Prepare to delight your taste buds and impress your holiday guests with these incredibly soft, rich, and utterly fudgy Double Chocolate Peppermint Cookies. Each bite is a symphony of flavors, packed with melted dark chocolate, premium cocoa, and a refreshing burst of festive peppermint candies. What makes them truly stand out is their remarkable ease and speed: they’re ready in just 30 minutes with absolutely no chill time required, making them the perfect stress-free addition to your holiday baking list, or a quick treat whenever a chocolate-peppermint craving strikes!
The magic of the holiday season often brings with it iconic flavor pairings, and none are more beloved than the harmonious blend of rich chocolate and cool, invigorating peppermint. These Double Chocolate Peppermint Cookies capture that enchanting combination perfectly. This recipe is a culmination of my favorite festive treats, taking the best qualities from my popular peppermint chip cookies and the deep, fudgy richness of my chocolate peppermint brownies, and transforming them into one spectacular, easy-to-make cookie.
Whether you’re meticulously planning your Christmas cookie boxes, aiming to impress at a festive holiday party, or simply seeking a comforting treat for a cozy winter evening, these cookies are an essential addition to your holiday baking repertoire. Their profound chocolate flavor, coupled with the invigorating minty kick, ensures they will be a memorable delight for everyone who tries them. Plus, with a total prep and bake time of under 30 minutes, you can enjoy freshly baked, warm cookies with minimal effort, making your holiday season a little sweeter and a lot less stressful.
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Key Ingredients for Perfect Peppermint Cookies
Creating these sensational double chocolate peppermint cookies hinges on selecting the right ingredients. Each component plays a pivotal role in achieving that sought-after rich, fudgy texture and perfectly balanced peppermint flavor. Let’s dive into the essential elements that make this recipe a holiday favorite:
Pure peppermint extract: The quality of your peppermint extract directly impacts the overall flavor profile of these cookies. For the freshest, most authentic minty taste, always opt for a high-quality, pure peppermint extract. It’s crucial to distinguish between peppermint extract and peppermint oil; oil is far more concentrated and can easily overpower your cookies, leading to an overly strong, medicinal menthol flavor. Pure extract, on the other hand, provides a balanced and delightful coolness that perfectly complements the rich chocolate.
Candy canes: Crushed candy canes are more than just a decorative element; they’re a festive signature for these cookies. Their vibrant red and white hues instantly evoke holiday cheer, while their crunchy texture provides a wonderful contrast to the soft, fudgy cookie. They deliver a delightful burst of refreshing peppermint with every bite. While they are exceptional for sprinkling on top of the dough before baking, if you prefer to infuse the peppermint flavor directly into the cookie dough (and minimize the risk of candy cane pieces melting excessively), I highly recommend using peppermint baking chips. These chips are designed to hold their shape during baking and distribute the minty essence evenly throughout the cookie.
60-70% chocolate bar: The secret to truly fudgy cookies lies in the quality and type of chocolate used. Much like my renowned brownie cookies, this recipe performs best with a high-quality semi-sweet chocolate bar, ideally with 60-70% cocoa content. This specific range offers the perfect balance of bitterness and sweetness, which is essential for developing a deep, complex chocolate flavor that isn’t overly saccharine. This type of chocolate also melts smoothly and contributes significantly to the rich, fudgy texture and desirable spread of the cookies. It is imperative to avoid using standard chocolate chips for melting into the dough, as their common waxy coatings and stabilizers prevent them from fully melting and integrating properly, which can result in a less fudgy cookie and an inconsistent spread. Always chop a good quality chocolate bar for superior results.
Unsweetened Dutch cocoa powder: To achieve that intense, dark chocolate flavor and beautiful deep color, unsweetened Dutch-processed cocoa powder is key. Dutch-processed cocoa has been treated with an alkali to neutralize its natural acidity, resulting in a smoother, less bitter chocolate taste compared to natural cocoa. This characteristic allows it to blend seamlessly with the other ingredients, enhancing the overall chocolate experience without making the cookies too dry or cakey.
Espresso powder: Don’t let the name fool you – espresso powder is a secret ingredient in many chocolate desserts, not to make them taste like coffee, but to dramatically intensify the chocolate flavor. Just a small amount works wonders, deepening the richness and complexity of the chocolate notes, making them taste even more decadent without any detectable coffee taste. It truly amplifies the “double chocolate” aspect.
Flour, sugars, butter, and eggs: As with all baking, precise measurement of dry ingredients like all-purpose flour is crucial (I recommend the “spoon and level” method or, for absolute accuracy, a kitchen scale). The combination of granulated sugar and light brown sugar not only provides sweetness but also contributes significantly to the cookies’ soft, chewy, and moist texture. Unsalted butter gives you full control over the salt content, while room-temperature large eggs and an extra egg yolk add richness, act as essential binders, and are vital for the characteristic fudgy crumb of these cookies.
Step-by-Step Guide: How to Make Double Chocolate Peppermint Cookies
Baking these festive and flavorful cookies is a surprisingly quick and simple process, perfect for busy holiday schedules. Follow these detailed steps to ensure you achieve perfectly fudgy, deeply chocolatey, and delightfully minty treats every single time. Paying attention to these small details will guarantee a batch of cookies that are bakery-worthy!
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Melt the butter and sugars together. In a spacious microwave-safe bowl, combine the unsalted butter, granulated sugar, and light brown sugar. Heat this mixture in the microwave in short bursts, just long enough for the butter to fully melt – typically around 1 to 2 minutes. Stir well until the sugars are completely dissolved into the butter. This crucial step creates a wonderfully chewy and fudgy foundation for your cookies, preventing any grainy texture.
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Whisk in the eggs, egg yolk, and melted chocolate. Once your butter and sugar mixture is smooth and slightly cooled (it shouldn’t be piping hot), vigorously whisk in the room-temperature large eggs, the extra egg yolk, and the pure peppermint extract. Using room-temperature eggs is vital for achieving a smooth emulsion and a homogeneous batter. Next, gently fold in your pre-melted and slightly cooled 60-70% chocolate. Use a spatula or whisk to combine everything until the mixture is beautifully uniform and glossy. Avoid overmixing at this stage to maintain the cookie’s tender texture.
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Fold in the flour mixture. Gradually incorporate your thoroughly whisked dry ingredients (all-purpose flour, Dutch cocoa powder, espresso powder, baking powder, and fine sea salt) into the wet chocolate mixture. Use a flexible rubber spatula to gently fold the dry ingredients until they are just combined. The moment you no longer see streaks of dry flour, stop mixing. Overmixing can lead to gluten development, resulting in tough, dry cookies instead of the soft, fudgy texture we’re aiming for.
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Scoop the dough right away. This is a critical step for achieving those beautiful, shiny crinkle tops! Do not let the dough sit in the bowl or cool down. Using a spring-loaded cookie scoop (a 3 tbsp scoop is recommended for making large, satisfying cookies), portion uniform balls of dough onto your parchment-lined baking sheets, ensuring they are spaced approximately 2 inches apart. The warmth of the freshly mixed dough is essential for the crinkle effect; if it cools too much, the crinkles won’t form as effectively.
5
Top with candy cane pieces. Immediately after scooping the dough onto the baking sheets, generously sprinkle each cookie dough ball with your crushed candy canes. For best results, gently press any larger pieces into the surface of the dough and try to keep them away from the very edges of the cookie. This simple trick helps prevent the candy canes from melting excessively onto the parchment paper and sticking to the pan, ensuring easier cleanup and a more aesthetically pleasing final product.
6
Bake the cookies. These double chocolate peppermint cookies bake remarkably quickly, so it’s essential to keep a close watch on them! For that signature soft and irresistibly chewy center, aim to slightly underbake them. The edges should appear set and firm, but the centers might still look a little soft and slightly gooey. This is exactly what you want! The cookies will continue to cook and set on the warm baking sheet after they’ve been removed from the oven. Allow them to cool on the baking sheet for approximately 5-10 minutes before carefully transferring them to a wire rack to cool completely. This crucial cooling period helps them firm up without losing their delightful fudginess or becoming dry.
Expert Tips for Baking with Candy Cane Pieces
Incorporating crushed candy canes into your cookies adds a beautiful festive touch and a refreshing minty crunch. To ensure they look and taste their best in your double chocolate peppermint cookies, here are some expert tips:
Achieve an even crush. The key to a visually appealing and texturally satisfying candy cane topping is an even crush. Place your candy canes in a sturdy, sealed plastic bag, and then use a rolling pin or a meat mallet to break them into small, varied pieces. Aim for a mix of fine powder and small, crunchy bits. This variety adds visual interest and a delightful textural contrast. Try to avoid crushing them into an overly fine powder, as it can dissolve too quickly and completely during baking, losing some of that desired crunch.
Timing is everything for topping. To ensure your crushed candy canes adhere beautifully and stay vibrant, it is absolutely essential to sprinkle them on top of the cookie dough immediately after scooping it onto the baking sheet. If you delay, the surface of the dough can begin to set and dry out, preventing the candy cane pieces from sticking properly. This could lead to them falling off after baking or melting excessively onto the pan. A gentle press might be needed to secure them.
Prevent melting onto the pan. Since candy canes are essentially pure sugar, they are prone to melting when exposed to the high heat of the oven. While a slight melt can create a lovely glaze, larger pieces positioned directly on the edge of the cookie dough can spread and stick firmly to the parchment paper, making them difficult to remove and potentially messy. To mitigate this, after sprinkling, gently use your finger or a small utensil to nudge any larger candy cane pieces towards the center of the cookie. If some do melt and stick, don’t fret; you can often gently scrape them off the parchment once the cookies have cooled completely.
Consider peppermint baking chips for uniform flavor. As an alternative or in addition to candy canes, if you desire the peppermint flavor to be thoroughly integrated *within* the cookie dough, or wish to entirely avoid potential melting issues, consider using peppermint baking chips. These chips are specifically formulated to maintain their shape and flavor when baked directly into the dough, providing a consistent minty taste throughout every single bite. They are a great way to ensure a robust peppermint presence without the visual aspect of candy canes.
Storage, Freezing, and Make-Ahead Tips
Navigating the busy holiday season often calls for smart planning, and these double chocolate peppermint cookies offer several options for storage and preparation. Here’s how you can keep them fresh and delicious for longer, or get a head start on your baking:
Storing baked cookies: Once your delectable cookies have completely cooled to room temperature, transfer them to an airtight container. They will maintain their delightful soft and fudgy texture for 2-3 days when stored at room temperature. To help keep them extra soft and prevent them from drying out, a classic trick is to place a slice of plain white bread in the container alongside the cookies. The bread will absorb excess moisture, helping the cookies retain their freshness.
Freezing baked cookies: While the dough for this specific recipe is best baked immediately to achieve its signature crinkly tops, the baked double chocolate peppermint cookies freeze exceptionally well! After they have cooled entirely, arrange them in a single layer on a baking sheet and place them in the freezer until they are solid (this usually takes about 1-2 hours). Once frozen, transfer the solid cookies to a freezer-safe airtight container or a heavy-duty freezer bag. They can be safely stored in the freezer for up to 1 month. This is an excellent method for preparing a large batch in advance and having delicious treats ready to go. When you’re ready to enjoy them, simply remove them from the freezer and allow them to thaw at room temperature for a few hours.
Make-ahead considerations: Due to the importance of baking this cookie dough right away for those coveted shiny crinkle tops, it’s not ideal for preparing the dough in advance and chilling it. However, the good news is that the entire preparation time is incredibly fast – typically under 15 minutes for mixing the dough! This means you can still enjoy fresh, warm cookies on demand, without needing hours of chilling. Just plan to mix and bake them on the same day you wish to serve them.
Frequently Asked Questions (FAQs) about Peppermint Cookies
For this specific recipe, it’s highly recommended to bake the cookie dough immediately after mixing. This quick-bake method is essential for achieving the distinct shiny, crinkly tops that make these cookies so appealing. If the dough sits and cools, the crinkle effect will be less prominent. The good news is the preparation is incredibly fast, often under 15 minutes, so you won’t lose much time!
Candy canes are made predominantly of sugar, which melts when exposed to the high heat of the oven. If larger pieces of crushed candy cane are too close to the edges of the cookie dough, they can spread and stick to the parchment paper or baking sheet. To prevent this, ensure you sprinkle the candy canes towards the center of the dough balls and gently press them in. You can also carefully move any stray pieces away from the edges before baking.
For the best results in terms of fudginess and flavor, it is strongly recommended to use a chopped high-quality semi-sweet chocolate bar (60-70% cocoa) as specified. Standard chocolate chips typically contain stabilizers and waxy coatings that prevent them from melting fully and smoothly, which can lead to a less rich, less fudgy texture and a different cookie spread. Chopping a quality chocolate bar ensures a superior melt and a deeply satisfying chocolate flavor.
The signature crinkle top is a hallmark of these fudgy cookies! The key factors are the melted butter and sugar base, and crucially, baking the dough immediately after it’s mixed. The warmth of the dough helps create that crackled surface. Ensure you don’t let the dough sit and cool. Additionally, slightly underbaking the cookies contributes to that soft, fudgy center and delicate crinkled appearance.
Espresso powder is used in this recipe not for a coffee flavor, but to significantly deepen and enhance the rich chocolate taste, making it more pronounced. If you don’t have espresso powder, you can certainly omit it without it affecting the cookie’s texture. However, the chocolate flavor might not be as intense. For a subtle substitute, you could try a tiny pinch of very fine instant coffee granules, but be mindful not to add too much.
This often happens due to two common reasons: overmeasuring flour or overbaking. Ensure you’re measuring your flour correctly (using a kitchen scale for accuracy is best, or the spoon-and-level method). Also, remember to slightly underbake these cookies for a fudgy center; they will continue to set on the hot baking sheet after removal from the oven. Overmixing the dough can also develop too much gluten, leading to a tougher, more cake-like texture.
More Irresistible Chocolate Cookies for Your Christmas List
If these deeply flavorful double chocolate peppermint cookies have captured your heart and sparked a craving for more festive chocolate-themed treats, you’re in luck! Here are some other equally delicious and popular recipes to diversify your holiday baking collection:
- Double Chocolate S’mores Cookies: Imagine the nostalgic delight of a campfire s’more, reimagined in cookie form! These rich chocolate cookies are generously filled with gooey, toasted marshmallows and decadent chunks of melted chocolate, offering a truly comforting and indulgent experience.
- Ganache Thumbprint Cookies: Elegance meets indulgence in these refined thumbprint cookies. Featuring a tender, buttery shortbread base, each cookie is perfectly indented and filled with a luxurious, glossy chocolate ganache. They are visually stunning and intensely chocolatey, ideal for sophisticated holiday platters.
- Chocolate Snickerdoodles: A delightful and innovative twist on a beloved classic. These cookies combine a deep, satisfying chocolate flavor with the signature tangy, subtly spiced cinnamon-sugar coating that makes traditional snickerdoodles so irresistible. They offer a unique flavor profile that is both familiar and exciting.
We sincerely hope that you find immense joy in baking and sharing these decadent Double Chocolate Peppermint Cookies. They are truly guaranteed to bring a smile to every face and a burst of delightful holiday cheer with every single fudgy, minty bite. May your kitchen be filled with the wonderful aromas of the season. Happy baking!
If you tried this recipe or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Double Chocolate Peppermint Cookies
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Ingredients
- 8 ounces semi-sweet 60% cocoa bar, chopped
- 3/4 cup all-purpose flour, *see notes below for measuring*
- 3 tablespoons unsweetened Dutch cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/2 teaspoon pure peppermint extract
- 1/2 cup crushed candy canes
Instructions
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1. Preheat the oven to 350°F (180°C). Prepare two large baking sheets by lining them with parchment paper. Set aside.
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2. In a microwave-safe bowl, melt the chopped 60-70% chocolate bar. Heat in 20-second increments, stirring thoroughly after each interval, until the chocolate is completely smooth and melted. Set it aside to cool for approximately 5 minutes while you get the other ingredients ready.8 ounces semi-sweet 60% cocoa bar
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3. In a separate medium bowl, combine the all-purpose flour, unsweetened Dutch cocoa powder, espresso powder, baking powder, and fine sea salt. Whisk these dry ingredients together thoroughly until well combined. Set this mixture aside.3/4 cup (95 g) all-purpose flour, 3 tablespoons (18 g) unsweetened Dutch cocoa powder, 2 teaspoons espresso powder, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
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4. In another heat-proof bowl, combine the unsalted butter, granulated sugar, and light brown sugar. Microwave for 1-2 minutes, or until the butter is just melted. Whisk the mixture thoroughly until the sugars are well incorporated and the consistency is smooth and uniform.1/2 cup (113 g) unsalted butter, 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) light brown sugar
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5. To the melted butter and sugar mixture, whisk in the room-temperature large eggs, the additional large egg yolk, and the pure peppermint extract. Continue whisking until all ingredients are fully combined and the mixture is smooth and emulsified.2 (100 g) large eggs, 1 (18 g) large egg yolk, 1/2 teaspoon pure peppermint extract
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6. Incorporate the slightly cooled melted chocolate into the wet ingredients, whisking until the mixture is uniformly glossy and well combined. Afterward, gently fold in the dry ingredients using a rubber spatula. Mix only until just combined, ensuring no dry streaks of flour remain. Be careful not to overmix the dough to keep your cookies tender and fudgy.
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7. Using a large (3 tbsp) cookie scoop, immediately drop 6-7 cookies onto each prepared baking sheet, ensuring they are spaced about 2 inches apart. Generously sprinkle each dough ball with the crushed candy canes. Gently press any larger candy cane pieces into the dough and position them towards the center of the cookie to minimize melting onto the pan.1/2 cup crushed candy canes
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8. Bake one tray at a time in your preheated oven for 8-10 minutes. The cookies are done when their edges appear set but their centers still look soft and slightly underdone. This ensures a wonderfully fudgy interior. Allow the baked cookies to cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This cooling period on the hot tray is crucial for them to firm up without becoming dry.
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Notes
Smaller cookies: If you prefer making smaller cookies, opt for a two-tablespoon cookie scoop. With this size, you should be able to place 9-10 cookies on each baking tray. Adjust your baking time slightly, aiming for approximately 8-9 minutes, as smaller cookies will bake faster. Always observe your cookies and adjust baking time based on your oven’s nuances and your desired level of doneness.
Crinkle Top Secret: For those desirable shiny crinkle tops, it is paramount to scoop the entire bowl of batter onto your baking sheets right away after mixing. If the dough is allowed to sit and cool in the bowl, the surface will set, and the cookies will not achieve that characteristic crinkled appearance during baking. The warmth of the freshly mixed dough is crucial for this effect!
Storage: To maintain their exquisite freshness and fudginess, store any leftover cookies in an airtight container at room temperature for 2-3 days. For longer storage solutions, please refer to the freezing instructions provided in the “Storage, Freezing, and Make-Ahead Tips” section above.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.