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Ultimate Fudgy Double Chocolate Peppermint Cookies with Peppermint Glaze

A stack of rich, dark double chocolate peppermint cookies drizzled with white glaze and topped with crushed candy canes.
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Make rich, fudgy double chocolate cookies with a refreshing peppermint flavor, topped with a simple peppermint glaze.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup crushed peppermint candies (for dough)
  • For Glaze: 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon peppermint extract
  • 1 drop red food coloring (optional)
  • Extra 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, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla and peppermint extracts.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the chocolate chips and the 1/2 cup of crushed peppermint candies.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the glaze, whisk together the powdered sugar, milk, peppermint extract, and food coloring (if using) until smooth.
  11. Drizzle the glaze over the cooled cookies. Immediately sprinkle with extra crushed peppermint candies before the glaze sets.

Notes

  • For an extra fudgy texture, chill the dough for 30 minutes before scooping.
  • Use high-quality cocoa powder for the best chocolate flavor.
  • If you do not have peppermint extract, you can substitute with 1/4 teaspoon of pure mint extract, but use sparingly.

Nutrition

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