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 the 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 (sift first if lumpy), baking powder, and salt until evenly combined.

Step 3: In a large bowl, pour in the melted butter and let it cool for 1–2 minutes. Add the granulated and brown sugars, stirring or beating vigorously for about 60 seconds until the mixture is glossy.

Step 4: Add the eggs one at a time, mixing well after each addition until smooth. Stir in the vanilla and peppermint extracts.

Step 5: Add the dry ingredients to the wet mixture in two parts. Fold gently with a spatula until just combined—stop when no streaks remain.

Step 6: Fold in the chocolate chips evenly without overmixing to keep the dough fudgy.

Step 7 (optional): For thicker, fudgier cookies, cover and chill the dough for 20–30 minutes. If short on time, you can skip chilling.

Step 8: Use a 2-tablespoon cookie scoop to portion dough onto the baking sheet about 2 inches apart. Press a few extra chocolate chips on each cookie and sprinkle with crushed candy canes.

Step 9: Bake for 10–12 minutes. For soft and fudgy centers, bake about 10 minutes; for slightly cakier cookies, bake up to 12 minutes. Look for cracked tops and set edges 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

Sift the cocoa powder to prevent lumps and ensure a smooth dough texture.

Use a hand mixer on low speed for mixing butter and sugars for a silkier batter.

Adjust peppermint extract carefully—it’s strong, so start with less and add more if desired.

For extra festivity, top cookies with mini peppermint candies or drizzle with melted white chocolate after baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days, layering with parchment paper to prevent sticking. To freeze, flash-freeze baked cookies on a tray, then transfer to a freezer-safe bag for up to 3 months. You can also freeze scooped raw dough before baking; simply add 1–2 minutes to the bake time when ready to bake from frozen.

FAQs

Can I substitute peppermint extract with another flavor?

Yes, you can replace peppermint extract with vanilla or almond extract if you prefer a different flavor, though it will change the minty profile of the cookies.

Why should I avoid overmixing the dough?

Overmixing develops gluten, which can make the cookies cakier and less fudgy. For chewy, brownie-like texture, fold the ingredients gently until just combined.