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 (sift if lumpy), baking powder, and salt until well combined and free of streaks.

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

Step 4: Add eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts. Taste a small amount to check peppermint flavor—it’s strong, so use sparingly.

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

Step 6: Fold in the semi-sweet chocolate chips until evenly distributed.

Step 7: (Optional) Cover and chill the dough for 20–30 minutes for thicker, fudgier cookies. This step helps the butter firm up and prevents spreading.

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

Step 9: Bake for 10–12 minutes. For soft and fudgy centers, bake 10 minutes; for slightly cakier edges, bake 12 minutes. Remove when centers still look a bit soft—the cookies will firm as they cool.

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

Tips & Variations

Sift cocoa powder before mixing if it appears lumpy to ensure a smooth batter.

Use a hand mixer on low for incorporating sugars and butter to achieve a silkier texture.

For a stronger peppermint flavor, add a little extra extract, but be careful—peppermint extract is potent.

Substitute crushed candy canes with peppermint baking chips or chopped Andes mints for a different peppermint twist.

If you skip chilling, expect cookies to spread more and be slightly thinner but still delicious.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. Use parchment paper between layers to prevent sticking. For longer storage, flash-freeze baked cookies on a tray, then transfer to a freezer bag for up to 3 months. You can also freeze the raw dough after portioning; bake from frozen by adding 1–2 minutes to the baking time.

FAQs

Can I use peppermint oil instead of peppermint extract?

Yes, but peppermint oil is more concentrated than extract. Use much less—start with a few drops and adjust carefully to avoid overpowering the cookies.

How do I make the cookies more fudgy?

Chill the dough for 20–30 minutes before baking to firm up the butter and reduce spreading, resulting in thicker, fudgier cookies. Also, avoid overmixing the dough to keep the texture dense and chewy.