Fudgy Double Chocolate Peppermint Cookies
If you’ve made my brownie crinkle cookies before, these will feel instantly familiar. I took that reader-favorite base - super fudgy centers, crisp edges, and completely gluten free and dairy free - and turned it into a holiday version with peppermint! These double chocolate peppermint cookies keep the same rich, brownie-like texture, then get finished with crushed candy canes for a festive crunch. They’re fudgy, chewy, and unapologetically chocolatey, just with a seasonal twist.
A Holiday Spin on a Favorite
These peppermint cookies are basically my brownie crinkle cookies in holiday mode. That recipe has been a reader favorite for years, so I didn’t want to mess with what already works. The fudgy centers, crisp edges, and gluten free, dairy free base all stay the same. I just added peppermint and a candy cane topping to make them feel festive.
If you already love the original, this version will feel instantly familiar - just a little more dressed up for December! And if you’re new here, this is a great place to start before baking your way through the rest of the crinkle cookie variations. Cozy, chocolatey, and very much a holiday situation🎄.
Double Chocolate Peppermint Cookie Ingredients
This cookie dough starts with room-temperature eggs and coconut sugar (light brown sugar also works). Those two are whisked together really well which is the key to the crackle exterior. Then we whisk vanilla and a small splash of peppermint extract followed by melted dark chocolate chips and coconut oil (or butter) for that rich, fudgy base. Almond flour keeps everything gluten free while cocoa powder deepens the chocolate flavor. Baking powder gives just enough lift, sea salt balances the sweetness, and mini chocolate chips add extra pockets of chocolate throughout. Finally, crushed candy canes get pressed on top for that crisp, festive finish and unmistakable holiday vibe.
How to Make Chocolate Peppermint Crinkle Cookies
Check out these recipes for more holiday cookies
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Chewy Chocolate Peppermint Cookies
Ingredients
- 1 ⅓ cup dark chocolate chips
- 3 tablespoon coconut oil
- 2 eggs - room temperature
- 1 cup coconut sugar
- 1 teaspoon vanilla
- ¼ teaspoon peppermint extract
- ½ cup almond flour
- 2 tablespoon cacao powder
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup mini chocolate chips
- ⅓ cup crushed candy canes - approx. 4 large candy canes
Instructions
- Preheat oven to 350 F. In a skillet, add the dark chocolate chips along with the coconut oil. Place the skillet on top of a simmering pot of water heated over low-heat and allow the indirect heat to melt the chocolate. Stir until melted then let cool to lukewarm1 ⅓ cup dark chocolate chips, 3 tablespoon coconut oil
- Beat the eggs, coconut sugar, vanilla, and peppermint extract together with a stand-mixer or hand-mixer on medium speed until the mixture doubles in size (~5 mins). Add the melted chocolate and mix on low speed until the chocolate is incorporated.2 eggs - room temperature, 1 cup coconut sugar, 1 teaspoon vanilla, ¼ teaspoon peppermint extract
- Slowly add the almond flour, cocoa powder, baking powder, and sea salt and mix until no flour clumps remain; do not overmix.2 tablespoon cacao powder, 2 teaspoon baking powder, ¼ teaspoon sea salt, ½ cup almond flour
- Fold in the mini chocolate chips and crushed candy canes. Use a cookie scoop to spoon the dough onto a baking sheet lined with parchment paper and bake for 10 - 12 minutes until the edges begin to get crispy. Let cool and enjoy! If storing, place cookies in an airtight container on the counter for up to a week!½ cup mini chocolate chips, ⅓ cup crushed candy canes - approx. 4 large candy canes
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