Christmas is just around the corner and it’s made itself evident all over my household. It’s tradition for my family to make apple pie during this time of the year so the house continually smells like butter, cinnamon and stewed apples. Meanwhile, our tiny stereo in the living room has been humming festive songs at a gentle rhythm and the color red is everywhere.

I always like gifting some sweet treats in cookie box form which is how this recipe came to be. My friend said she loved mint in a cookie so I knew she would love these. It’s a twist on my hot cocoa cookies but with minty dark chocolate chunks and a candy cane crunch to top everything off. Anything mint chip is quite hard to find locally (it’s not a common or even popular flavor here) so finding a good mint chocolate dessert is rare. Carlos tried convincing me once to try this combo for the first time (it was a chocolate peppermint ice cream) and I honestly thought it tasted like toothpaste. I’ve been a skeptic ever since.

Fast forward to two years and here I am making giant peppermint double chocolate fudge cookies. I can’t say at what point I welcomed it back but I definitely do not regret it. Regardless, this one is just too good for me to pass up.

First off, they look amazingly festive with that peppermint candy crunch on top. I may have also added a colossal amount of chocolate so no human being can say no to this cookie…or even maybe two. Did I also mention that they’re giant! As big as your hand (as if I know how big your hand is but really! these are ginormous!).

To wrap it all up, these cookies are giant, super fudgy like a brownie with crackly tops included and have just the right amount of peppermint love and crunch. Go make ’em, gift em, eat ’em! I like to think a cookie a day is a day well lived.

Just A Few Tips

• Use the sugar syrup and melted chocolate while they are warm to get the right consistency for the batter. I would wait a while for the mixed batter to cool a bit before adding the chocolate so it doesn’t completely melt into the batter.
• Freeze your candy canes/peppermint candies for a finer powder and less sticky lumps. I place the frozen candy in a ziploc and pound away with my rolling pin.
• Use the largest cookie scoop you have in your arsenal to make giant cookies. Scoop #16 is usually the largest I can find. Although these cookies are even larger than that (so you can make it a heaping scoop). I use my weighing scale for this but 5 tablespoons of dough per cookie should do the trick.

Print Recipe

Peppermint Double Fudge Cookies

Rich deep double chocolate cookies filled with mint chocolate and topped with a candy cane sprinkle crunch for the perfect Christmas treat. Have it together with a glass of milk or if you’re feeling dangerous, some hot chocolate.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Dessert, Snack

Cuisine: Vegan

Keyword: Dairy Free, Easy, Holiday Recipes

Servings: 6 cookies

Calories: 270kcal

Ingredients

• 130 g (1 cup) all purpose flour sifted
• 30 g (¼ cup + 2 tbsp) unsweetened cocoa powder sifted
• ½ tsp baking powder
• ¼ tsp salt
• 120 g (¾ cup) tablea/dark chocolate/semisweet chips
• 35 mL (3½ tbsp) olive oil
• 140 g (⅔ cup) white sugar
• 80 mL (⅓ cup) water
• 80 g (½ cup) mint chocolate chopped
• 12-15 g candy canes/peppermint candies i used 1 regular sized candy cane
• additional sea salt for sprinkling

Instructions

• Preheat oven to 355°F (180°C) and line two or one large baking sheet with parchment paper or silpat. Set aside.
• In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
• Place a small pot on the stove and bring the water and sugar to a simmer. Cooking until the sugar is fully dissolved. Making sure not to caramelize the sugars or let the water evaporate too much. We only want to create a clear syrup, nothing more.
• Meanwhile, using the double broiler method or a microwave on high following 30 second increments, melt the chocolate and olive oil stirring continuously. Once the chocolate has fully melted, stream in the slightly warm sugar syrup into the chocolate then pour this into your flour mixture. Stir until incorporated. You can add in your chocolate chunks now, although they will melt a bit since the batter is warm. I don’t mind this but if you do, wait a few minutes for the batter to cool down or sprinkle the chocolate over the shaped dough right before baking.
• Using a cookie scoop, transfer the cookie dough to the lined pans, weighing each scoop so that each cookie weighs 100g. Leave a 1½-inch gap between each cookie and flatten them slightly (they will not spread much). Sprinkle some crushed candy cane over each cookie then bake for 10-15 minutes or until the cookies have set (keeping in mind that the cookies will continue to bake as they cool on the pan, I usually remove at the 10 minute mark). Sprinkle with some sea salt, grab a glass of milk and enjoy!

Notes

*You can use other neutral tasting oils in place of the olive oil. I just like the richness that olive oil adds to chocolate baked goods.

*No need to chill the cookie dough. It solidifies quite quickly once it’s been mixed so I recommend scooping and baking immediately.

Recipe adapted from the Loopy Whisk

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