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. If chilling the dough, set aside a small plate or tray for shaping the dough balls.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. If your cocoa powder is lumpy, sift it first, then whisk continuously to prevent lumps and ensure a smooth batter.

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 the mixture is glossy and most of the sugar has dissolved.

Step 4: Add the eggs one at a time, mixing well after each addition to create a smooth batter. Stir in vanilla extract and peppermint extract. You can taste a tiny bit of the batter to check the peppermint level—it’s quite strong, so a little goes a long way.

Step 5: Add the dry ingredients to the wet ingredients in two additions. Fold gently with a spatula until just combined, avoiding overmixing to keep the cookies fudgy rather than cakey.

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

Step 7: (Optional) Cover and chill the dough for 20–30 minutes for thicker, fudgier cookies. If short on time, you can skip chilling; cookies will spread more but remain delicious.

Step 8: Using a 2-tablespoon cookie scoop or a rounded tablespoon, portion dough onto the prepared baking sheet about 2 inches apart. Press a few extra chocolate chips on top of each mound and sprinkle with crushed candy canes so they stick while baking.

Step 9: Bake on the center rack for 10–12 minutes. Bake for 10 minutes for soft, fudgy centers or up to 12 minutes for a slightly cakier texture. Look for cracked tops and set edges with centers still a bit underbaked.

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

Tips & Variations

Sift cocoa powder before mixing to avoid lumps and achieve a smoother dough.

Use a hand mixer at low speed for the butter and sugar step to create a silkier texture.

Chill the dough for 20–30 minutes to get thicker, fudgier cookies that spread less.

Substitute crushed peppermint candies with crushed toffee or nuts for a different crunch.

Add a pinch of espresso powder to enhance the chocolate flavor.

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 scooped, raw dough the same way 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, you can substitute vanilla extract if you prefer a classic chocolate brownie cookie without the peppermint flavor. The cookies will still be delicious but without the minty twist.

How do I prevent the cookies from spreading too much?

Chilling the dough for 20–30 minutes before baking helps firm the butter and prevents the cookies from spreading excessively. Also, using a parchment-lined baking sheet and not overmixing the dough helps maintain the ideal cookie shape.