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 combined and free of streaks. Sifting the cocoa powder first can help avoid lumps.

Step 3: In a large bowl, let the melted butter cool slightly for 1–2 minutes. Add granulated sugar and brown sugar, then stir or beat for about a minute until glossy and partially dissolved.

Step 4: Add eggs one at a time, mixing well after each addition to create a smooth batter. Stir in the vanilla and peppermint extracts, tasting a bit to ensure the peppermint isn’t overpowering.

Step 5: Add the dry ingredients to the wet in two parts, folding with a spatula until just blended. Avoid overmixing to keep cookies fudgy rather than cakey.

Step 6: Fold in the semi-sweet chocolate chips evenly throughout the dough.

Step 7: For thicker, fudgier cookies, cover and chill the dough for 20–30 minutes. This step is optional but helps prevent spreading.

Step 8: Use a 2-tablespoon cookie scoop to portion the dough onto the prepared sheet, spacing scoops about 2 inches apart. Press extra chocolate chips on top and sprinkle with crushed candy canes so they stick during baking.

Step 9: Bake for 10–12 minutes on the center rack. At 10 minutes, cookies will be soft and fudgy; by 12 minutes, they set a bit more with a cakier texture. Remove when edges are set with centers slightly underbaked.

Step 10: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For silkier texture, use a hand mixer on low when beating butter and sugars.

If you prefer a stronger peppermint flavor, add a few more drops of peppermint extract, but do so carefully—it’s potent.

Try substituting crushed peppermint candies with white chocolate chips for a sweeter contrast.

To create mini cookies, use a smaller scoop and reduce baking time by 1–2 minutes.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. Separate layers with parchment paper to prevent sticking. For longer storage, 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 and bake from frozen—just add 1–2 minutes to the baking time.

FAQs

Can I use regular vanilla extract instead of peppermint extract?

Yes, but the cookies won’t have the signature peppermint flavor. You can also omit peppermint extract if you prefer classic brownie cookies.

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

You can substitute with crushed peppermint candies, crushed peppermint sticks, or skip the topping altogether. Alternatively, sprinkle coarse sugar or mini chocolate chips for decoration.