Peppermint Fudge Topped Cookies

This cookie combines three holiday favorites, sugar cookies, fudge, and candy canes. What could be better?

Makes: 48Hands-on: 45 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Makes: 48


  • 1 cup butter
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 2⁄3 cup milk
  • 2 cups semisweet chocolate chips
  • 3 Tbsp. light corn syrup
  • 1 can (14 oz.) sweetened condensed milk
  • 1⁄4 cup whipping cream
  • 1 tsp. peppermint extract
  • 2 cups confectioners’ sugar, sifted
  • 12 peppermint candy canes, crushed


  • Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
  • Combine butter, vanilla, salt, and baking powder in the bowl of a heavy-duty mixer and beat until the butter is smooth. Add the granulated sugar and then the eggs, mixing well after each addition. Add the flour in three additions alternating with the milk, scraping down the bowl between additions.
  • Scoop the dough by tablespoonfuls 2 inches apart on the prepared baking sheet. Use the flat bottom of a glass to flatten the dough, dipping the bottom of the glass in water between cookies to prevent sticking. Bake the cookies for 11 minutes or until the bottoms of the cookies are light golden but the tops and edges have not yet browned. Allow cookies to cool on the cookie sheets for several minutes before moving to a rack to cool completely. Repeat with remaining batter.
  • Make the fudge topping while the cookies are baking and cooling. In a large microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, corn syrup and whipping cream. Microwave on high until the cream boils and starts to froth, about three minutes. Remove from the microwave and stir until completely smooth. Cool for about five minutes then transfer the chocolate to the bowl of a large heavy-duty mixer. Add the peppermint extract and confectioners’ sugar. Beat on low until the sugar is just combined. Then increase the speed to medium and continue to beat until any remaining lumps are gone.
  • Spread a generous spoonful of fudge topping all the way to the edge of each cookie. Working one at a time while the topping is still fresh on the cookies, dip the cookies into the candy cane bits, pressing the chocolate side down into the peppermint candy pieces. Allow the cookies to cool completely before covering. Keeps, tightly covered, for at least a week at room temperature or frozen for several months.