Description
Make rich, fudgy chocolate cookies packed with chocolate chips and topped with a cool peppermint glaze. These are perfect for holiday baking.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 3/4 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 chopped dark chocolate chunks
- 1/2 cup powdered sugar (for drizzle)
- 1 tablespoon milk or cream (for drizzle)
- 1/4 teaspoon peppermint extract (for drizzle)
- 1 tablespoon crushed peppermint candies (for topping)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time. Mix in the vanilla extract and peppermint extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips and dark chocolate chunks.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft for a fudgy texture.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While cookies cool, prepare the drizzle: Whisk together the powdered sugar, milk, and peppermint extract until smooth. Add more milk if the mixture is too thick.
- Drizzle the glaze over the cooled cookies using a fork or small spoon.
- Immediately sprinkle the crushed peppermint candies over the wet glaze before it sets.
Notes
- For the fudgiest texture, use high-quality, dark cocoa powder.
- Chill the dough for 30 minutes before baking if your kitchen is warm, which helps prevent spreading.
- You can substitute the drizzle with melted white chocolate mixed with peppermint extract for a different look.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 22
- Sodium: 110
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 35