Peppermint Fudge Cookies

We are full-throttle into holiday baking season and these Peppermint Fudge Cookies are at the top of the nice list this year! Are you looking for the perfect cookie to put on your cookie platter this year? Take these to any cookie swap, Christmas party, or just bake them up for yourself and you will be the star on top of the tree.

These cookies are the perfect combination of fudgy chocolate and sweet peppermint. Take one bite of these and you will be sledding through fields of gumdrops and candy cane trees! Maybe not quite that extreme, but you get what I’m saying. They are packed full of holiday flavor.

Not only will these cookies be the perfect recipe to add to your holiday baking this year, but they are also painless to make! Drizzle some melted white chocolate on them after they come out of the oven, dust the tops with crushed candy canes and then try to not eat them all before someone else gets one. Set these cookies out for Santa this year and he may just stay the night.

Preheat your oven, turn on some Christmas music and get these Peppermint Fudge Cookies baking away in your oven!

 

Peppermint Fudge Cookies

makes 23 cookies

Ingredients:

  • 1 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (16 tablespoons) butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 10 oz dark chocolate chips
  • 1 cup white chocolate chips, melted for garnish
  • Crushed candy canes for garnish

Directions:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, beat the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. With the speed on low, add in one egg at a time, mixing thoroughly after each egg addition and wiping down the sides of the bowl with a rubber spatula. Mix in the vanilla and peppermint extracts.
  2. In a small bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add the flour mixture into the butter mixture until combined. Fold in the dark chocolate chips with a rubber spatula. The batter may be thick and slightly sticky and that is ok.
  3. Scoop rounded tablespoons of cookie dough onto a non-greased cookie sheet. Bake the cookies for 12-15 minutes, being careful to not overcook. Remove from the oven and transfer to a wire rack to cool. Repeat until all of the cookies are baked.
  4. Drizzle the cookies with the melted white chocolate and top with crushed candy canes.