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 evenly combined. Sifting the cocoa powder beforehand helps prevent lumps and results in a smoother batter.

Step 3: In a large bowl, let the melted butter cool for a minute or two. Add the granulated and brown sugars, then stir or beat for about 60 seconds until the mixture is glossy and most sugar has dissolved.

Step 4: Add the eggs one at a time, mixing well after each addition until smooth. Stir in the vanilla and peppermint extracts. Taste the batter carefully to check the peppermint strength, as it can be strong.

Step 5: Add the dry ingredient mixture to the wet ingredients in two batches, folding gently with a spatula until just combined. Avoid overmixing to keep the cookies fudgy rather than cakey.

Step 6: Fold in the 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: Using a 2-tablespoon cookie scoop or a rounded tablespoon, drop dough onto the prepared baking sheet about 2 inches apart. Lightly press extra chocolate chips and sprinkle crushed candy canes on top so they stick during baking.

Step 9: Bake for 10–12 minutes. At 10 minutes, the cookies will be soft and fudgy in the center; at 12 minutes, they will be slightly more set with a bit of cakey texture. Look for cracked tops and set edges while the centers remain slightly underbaked.

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

Tips & Variations

Use a hand mixer on low speed to cream the sugars and butter for a silkier texture, or whisk vigorously by hand for a rustic feel.

Try substituting the semi-sweet chocolate chips with dark or white chocolate for a different flavor twist.

Chilling the dough helps control spreading and enhances the fudgy texture, but you can skip this step if short on time.

For extra peppermint flavor, add a few drops of peppermint extract to the melted butter before mixing in the sugars.

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 after flash-freezing and bake from frozen—just add 1–2 minutes to the baking time.

FAQs

Can I use peppermint oil instead of peppermint extract?

Peppermint oil is much more concentrated than extract, so if using it, start with a very small amount—just a drop or two—and adjust to taste to avoid overpowering the cookies.

Why should I avoid overmixing the dough?

Overmixing develops gluten in the flour, which can make the cookies cakier instead of fudgy. Folding until just combined keeps the texture chewy and brownie-like, which is key for this recipe.