Double Chocolate Peppermint Fudge Cookies
User Reviews
4.8
27 reviews
Excellent
Double Chocolate Peppermint Fudge Cookies
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If you enjoy the combination of dark chocolate and perky peppermint, you're going to LOVE these Double Chocolate Peppermint Fudge Cookies! Topped with gooey chocolate chunks, a white chocolate layer, plus crushed candy canes, these cookies are as beautiful as they are delicious! And a must bake this holiday season!
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Ingredients
- 1 cup (120 grams) all-purpose flour
- 1/4 cup (21 grams) unsweetened unsweetened cocoa powder (not Dutch-process)
- 2 teaspoons espresso powder (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (340 grams) semi-sweet chocolate chips, divided
- 3 tablespoons (42 grams) unsalted butter
- 1 and 1/2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1/4 cup (50 grams) granulated sugar
- 2/3 cup (142 grams) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tablespoons (28 grams) milk
- 2/3 cup (113 grams) white chocolate chunks
- 2/3 cup (113 grams) dark chocolate chunks
- 6 peppermint candy canes, finely crushed (about 1/3 cup)
Instructions
- Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
- In a medium-sized bowl whisk together the flour, cocoa powder, espresso powder (if using), baking powder, and salt; set aside.
- In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla and peppermint extracts, then whisk in both sugars.
- Beat in eggs, one at a time, beating well after each addition. Beat in milk.
- Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
- Fold in the remaining chocolate chips, stirring until everything is just combined.
- Scoop 1/4 cupfuls of the batter onto the prepared baking sheets, leavin 1" in between each cookie for spreading.
- Bake one tray at a time, reducing the oven temperature to 300 degrees after you've put them in the oven.
- Bake for 16 to 19 minutes, or until the edges are set and the tops are dark and shiny. If the cookies spread too much while baking, use a spatula to gently press the edges inward immediately after removing from the oven.
- Press a few white chocolate and dark chocolate chunks on top of the warm cookies, then sprinkle with crushed candy canes.
- Allow cookies to completely cool on the baking sheet before serving.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
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