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 the 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. Sift the cocoa powder if needed to avoid lumps.

Step 3: In a large bowl, pour the melted butter and let it cool for 1–2 minutes. Add the granulated and brown sugars, stirring until the mixture is glossy and sugars mostly dissolved.

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

Step 5: Gently fold the dry ingredients into the wet mixture in two additions, stopping as soon as the flour is fully incorporated. Fold in the chocolate chips.

Step 6: Optionally chill the dough for 20–30 minutes for thicker, fudgier cookies; otherwise, proceed to baking.

Step 7: Use a 2-tablespoon scoop to portion dough onto the prepared sheet, spacing about 2 inches apart. Press extra chocolate chips on top and sprinkle crushed candy canes.

Step 8: Bake for 10–12 minutes. For soft and fudgy centers, aim for 10 minutes; for a slightly cakier texture, bake closer to 12 minutes. Cookies should have cracked tops and set edges but slightly underbaked centers.

Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.

Tips & Variations

For a silkier batter, use a hand mixer on low speed when blending butter and sugars.

Swap peppermint extract for mint extract for a milder flavor.

Add chopped nuts like walnuts or pecans for extra crunch.

If you prefer softer cookies, skip chilling the dough; chilling prevents spreading and makes them thicker.

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 and bake directly from frozen, adding 1–2 minutes to the baking time.

FAQs

Can I use regular vanilla extract instead of peppermint extract?

Yes, you can omit the peppermint extract and use only vanilla if you prefer a classic brownie cookie flavor without the minty twist.

Why should I remove the cookies while the centers are still soft?

Removing the cookies when centers look slightly underbaked ensures they remain fudgy and gooey once cooled, rather than turning dry and cakey.