These Double Chocolate Peppermint Fudge Cookies are a rich and decadent treat that truly make it feel like the festive holiday season has arrived! They combine the chewiness of a brownie with a contrasting crunch from crushed candy canes, along with melty chunks of white and dark chocolate.
If you’re a brownie lover that also enjoys peppermint – add these to your holiday cookie menu!
If you are looking for more minty chocolate dessert ideas, check out my Chocolate Crinkle Cookie Sandwiches which have a white chocolate peppermint bark flavored buttercream! I made them St. Patrick’s Day themed but will be bringing them back for Christmas this year. They are by far one of the best desserts I have made.
Recipe used for the Double Chocolate Peppermint Fudge Cookies:
Double Chocolate Peppermint Fudge Cookies by Baker by Nature.
Ashley Manila is the face behind Baker by Nature and has created some of my established, go-to recipes. These include her Oreo Brownies, Oatmeal Cookie Bars, and Baileys Irish Cream Chocolate Chip Cookies, to name a few.
These chocolate peppermint cookies are absolutely delectable. Enjoy them warm while the chocolate is still in melty pools on top, or refrigerated for more of a textured crunch to contrast with the soft cookie center.
Why I love this double chocolate peppermint cookie recipe:
- The recipe uses a variety of chocolate types:
- With the combination of semi-sweet chips, and chunks of both white and dark chocolate, one chocolate flavor doesn’t overpower the other. Each also provides it’s own texture to the cookie, especially when enjoyed chilled.
- The peppermint flavor is perfectly balanced:
- I was fearful the peppermint flavor would be overwhelming, but it actually gave the perfect refreshing hint of mint!
- Note – Be careful not to mistake mint extract for peppermint extract! They each have very different flavors and the mint extract will give off more of that “toothpaste” flavor, whereas the peppermint does not.
Tips for making the double chocolate peppermint fudge cookies:
Measure and prepare your ingredients ahead of time: This recipe requires you to move quickly as you mix ingredients after you melt your initial bowl of chocolate. Having each ingredient measured and ready to go ensures you won’t run into issues with your batter texture separating or becoming a bit wonky after sitting for too long.
Tips for crushing the candy canes:
- Freeze the candy canes before crushing them:
- Chilled candy canes will be more brittle and easier to crush. They only need to be in the freezer for about 30 minutes.
- Smash the candy canes in a heavy duty freezer bag:
- A thick freezer bag that you have pushed most of the air out of will help prevent rips as you crush the candy.
- To protect your counters, you can line them with dish towels, or place the baggie on a cutting board with a dish towel underneath, to prevent the bag from moving and soften the noise.
- Use a rolling pin (my method), the flat side of a meat tenderizer, or a hammer to crush the candy.
- Crush the candy canes as close as you can to when you need them.
- As the candy cane pieces sit, they get more soft and sticky. Working with them right away will help save mess and frustration.
- Use store-bought candy cane pieces:
- These may be a bit smaller of peppermint chunks, but buying them pre-made will save time, noise, and a potential mess!
These Double Chocolate Peppermint Fudge Cookies combine a fudgy and brownie-like cookie with melty pools of chocolate and crunchy peppermint pieces. Does it get much more mouth-watering and festive than that? These are a cookie you will without a doubt receive requests for again!
If you’re looking for more holiday baking ideas, check out my Christmas dessert box where I made a variety of festive and delicious treats!
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If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.
Happy Baking!
XOXO,
