Introduction

These Double Chocolate Peppermint Cookies combine rich, intense chocolate with a refreshing peppermint kick for a festive treat. Soft and fudgy with a crunchy candy cane topping, they are perfect for the holiday season or any time you crave a minty chocolate indulgence.

Several round, dark brown chocolate cookies with a cracked surface are placed on a cooling rack. Each cookie is topped with small and medium-sized pieces of white and red striped crushed candy canes, some embedded into the cookies' surface. Two whole candy canes with white and red stripes lie diagonally on the rack near the cookies. The cooling rack is set over a white marbled texture with some scattered candy cane crumbs around. photo taken with an iphone --ar 4:5 --v 7

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 teaspoon vanilla extract
1/2 teaspoon pure peppermint extract
1/2 cup crushed candy canes

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper. Set them aside for later.
Step 2: In a microwave-safe bowl, melt the chopped chocolate in 20-second increments, stirring between each until fully melted. Let it cool for about 5 minutes while you prepare the other ingredients.
Step 3: Whisk together the flour, Dutch cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Set this dry mixture aside.
Step 4: In a separate heat-proof bowl, combine the butter with both sugars. Microwave for 1 to 2 minutes until the butter melts, then whisk until smooth and combined.
Step 5: Add the eggs, egg yolk, vanilla extract, and peppermint extract to the butter-sugar mixture and whisk until fully incorporated.
Step 6: Stir the cooled melted chocolate into the wet ingredients, then gently fold in the dry ingredients until just combined. Avoid overmixing.
Step 7: Using a large cookie scoop (about 3 tablespoons), place 6 to 7 scoops of dough on each prepared baking sheet, spacing them about 2 inches apart. Sprinkle the tops generously with crushed candy canes, placing pieces near the edges on top to prevent them from melting onto the pan.
Step 8: Bake one tray at a time for 8 to 10 minutes. Allow the tray to cool on a wire rack while you bake the second tray.

Tips & Variations

For best texture, measure your flour by spooning it into the cup and leveling it off rather than scooping directly from the bag.
Replace the espresso powder with instant coffee for a similar depth of flavor.
Swap peppermint extract for spearmint extract if you prefer a milder mint flavor.
Use white chocolate chips instead of candy canes for a less intense mint taste and a softer topping.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. To enjoy after freezing, let them thaw at room temperature or warm briefly in a low oven.

How to Serve

A close-up of two dark brown chocolate cookies stacked on a metal cooling rack, topped with small scattered pieces of red and white crushed candy canes; the top cookie has a bite taken from its edge, showing a chewy interior, with a few whole candy canes lying around the cookies on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of a chocolate bar?

Yes, you can substitute semi-sweet chocolate chips for the chopped chocolate bar. Just melt them the same way, but watch closely to prevent burning.

Why is espresso powder included in the recipe?

Espresso powder enhances and deepens the chocolate flavor without adding a noticeable coffee taste, making the cookies richer and more complex.