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 mat.

Step 2: In a medium bowl, whisk together the flour, cocoa powder (sift if lumpy), baking powder, and salt until evenly combined with no streaks.

Step 3: In a large bowl, let the melted butter cool for 1–2 minutes, then stir in the granulated and brown sugars. Beat for about 60 seconds until glossy and sugars start dissolving.

Step 4: Add eggs one at a time, mixing well after each. Stir in the vanilla and peppermint extracts. Taste a bit of batter to check peppermint strength, as it’s potent.

Step 5: Gradually fold the dry ingredients into the wet mixture in two additions, stopping as soon as no flour streaks remain. Fold in the chocolate chips evenly.

Step 6: For thicker, fudgier cookies, cover and chill the dough for 20–30 minutes. If short on time, chill can be skipped.

Step 7: Scoop dough using a 2-tablespoon cookie scoop or rounded tablespoon onto the baking sheet, spacing about 2 inches apart. Press extra chocolate chips and sprinkle crushed candy canes on top.

Step 8: Bake for 10–12 minutes: 10 minutes for soft, fudgy centers; 12 minutes for a bit cakier texture. Look for cracked tops and set edges, with slightly soft centers.

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

Tips & Variations

Sifting cocoa powder before mixing prevents lumps and ensures a smooth batter.

Using a hand mixer on the sugar and butter step will create a silkier texture.

Chill the dough if you want cookies that spread less and have a fudgier bite.

Try white chocolate chips or peppermint bark pieces instead of semi-sweet chocolate chips for a twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days, layering with parchment paper to prevent sticking. For longer storage, freeze baked cookies by flash-freezing on a tray, then transferring to a freezer bag for up to 3 months. You can also freeze the scooped raw dough and bake from frozen—just add 1–2 minutes to the baking time.

FAQs

Can I use a different type of extract instead of peppermint?

Yes, vanilla or almond extracts can be used, but peppermint gives these cookies their signature flavor. Adjust the amount as other extracts vary in strength.

What if I don’t have crushed candy canes for topping?

You can skip the crushed candy canes or substitute with finely chopped peppermint candies or leave the cookies plain— the peppermint extract inside still delivers the minty flavor.