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, baking powder, and salt until evenly combined. Sift the cocoa powder if lumpy for a smoother batter.

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

Step 4: Add eggs one at a time, mixing well after each addition until smooth. Stir in vanilla and peppermint extracts. Taste a small amount to check peppermint strength, adjusting if desired.

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

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

Step 7: (Optional) Cover and chill the dough in the fridge for 20–30 minutes to create thicker, fudgier cookies. If short on time, you can skip this step.

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

Step 9: Bake for 10–12 minutes. At 10 minutes, cookies will be soft and fudgy. At 12 minutes, they will be slightly more set and cakier. Look for cracked tops and set edges with slightly soft centers.

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

Tips & Variations

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

Sift cocoa powder to avoid lumps and improve the batter’s smoothness.

Chilling dough helps prevent spreading and creates thicker cookies with a fudgier texture.

Swap crushed candy canes for white chocolate chips or peppermint bark pieces for different toppings.

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 bag for up to 3 months. You can also freeze raw scooped dough and bake directly from frozen, adding 1–2 minutes to the baking time.

FAQs

Can I use regular vanilla instead of peppermint extract?

Yes, you can omit the peppermint extract and use only vanilla for a classic brownie cookie flavor.

Will chilling the dough affect baking time?

Chilled dough may require an extra 1–2 minutes of baking time since the dough is colder, but watch for the same visual cues like cracked tops and set edges.