Double Chocolate-Peppermint Crunch Cookies

Decadent double chocolate cookies featuring rich bittersweet chocolate and cocoa powder, enhanced with hints of peppermint and espresso, then topped with a chocolate drizzle and crushed candy canes for a festive crunch.

24 servings

1 hr 4 min

Published October 4, 2025

Ingredients

•2½ cups bittersweet chocolate chips
•1½ cups all purpose flour
•¼ cup natural unsweetened cocoa powder
•1 teaspoon baking powder
•1 teaspoon instant espresso powder
•½ teaspoon salt
•½ cup unsalted butter
•1 cup sugar
•1 teaspoon vanilla extract
•1 teaspoon peppermint extract
•2 whole large eggs
•4 whole candy canes
•coarsely crushed

Cooking Instructions

1.
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
10 min
2.
Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
15 min
3.
Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
14 min
4.
Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.
25 min

Ingredients

•2½ cups bittersweet chocolate chips

•1½ cups all purpose flour

•¼ cup natural unsweetened cocoa powder

•1 teaspoon baking powder

•1 teaspoon instant espresso powder

•½ teaspoon salt

•½ cup unsalted butter

•1 cup sugar

•1 teaspoon vanilla extract

•1 teaspoon peppermint extract

•2 whole large eggs

•4 whole candy canes

•coarsely crushed

Cooking Instructions

Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.

10 min

Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.

15 min

Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.

14 min

Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

25 min