Ingredients

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter (melted)

1 cup granulated sugar

½ cup brown sugar (packed)

2 large eggs

1 teaspoon vanilla extract

½ teaspoon peppermint extract

¾ cup semi-sweet chocolate chips

¼ cup crushed candy canes or peppermint candies

Instructions

Step 1: Preheat your oven to 350°F (175°C) and position a rack in the center. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined with no visible streaks. For smoother batter, sift the cocoa powder before mixing.

Step 3: In a large bowl, pour in the melted butter and let it cool for 1–2 minutes. Add granulated sugar and brown sugar, then stir or beat for about 60 seconds until glossy and sugar is mostly dissolved.

Step 4: Add eggs one at a time, mixing well after each addition until smooth. Stir in vanilla and peppermint extracts. Taste a small bit of the batter to adjust peppermint flavor if desired.

Step 5: Add the dry ingredients to the wet in two additions, folding gently with a spatula until just combined to avoid overmixing. Fold in chocolate chips evenly.

Step 6: For thicker, fudgier cookies, cover and chill the dough for 20–30 minutes. This step is optional and can be skipped for quicker baking.

Step 7: Use a 2-tablespoon cookie scoop (or a rounded tablespoon for smaller cookies) to portion dough onto the prepared baking sheet about 2 inches apart. Press extra chocolate chips and sprinkle crushed candy canes on top.

Step 8: Bake for 10–12 minutes. Ten minutes yields soft, fudgy centers; 12 minutes results in slightly cakier cookies. Look for cracked tops and set edges while centers remain a bit underbaked.

Step 9: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Tips & Variations

Chilling the dough firms up the butter and prevents cookies from spreading too much, resulting in a thicker, chewier texture.

Sift cocoa powder to avoid lumps and ensure smooth batter.

Adjust peppermint extract carefully—it’s potent, so start with less and add more to taste.

Try swapping crushed peppermint candies for mini peppermint baking chips for a more uniform mint flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking. To freeze, flash-freeze baked cookies on a tray, then transfer to a freezer bag for up to 3 months. You can also freeze scooped raw dough (flash-freeze, then bag) and bake from frozen—add 1–2 minutes to the bake time.

FAQs

Can I use regular vanilla extract instead of peppermint extract?

Yes, you can substitute vanilla for peppermint extract, but the cookies will lose their minty flavor. Alternatively, reduce peppermint extract and add a splash of vanilla for a milder taste.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough for 20–30 minutes before baking helps prevent excessive spreading by firming the butter. Also, ensure the dough is properly portioned and the oven is fully preheated.