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 all-purpose flour, unsweetened cocoa powder, baking powder, and salt until fully combined. Sift the cocoa powder first if it’s lumpy.

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

Step 4: Add the eggs one at a time, mixing well after each addition for a smooth batter. Stir in vanilla extract and peppermint extract; taste a tiny bit to adjust the peppermint flavor if desired.

Step 5: Add the dry ingredients to the wet mixture in two parts, folding gently with a spatula until just combined. Fold in the semi-sweet chocolate chips evenly.

Step 6: For thicker, fudgier cookies, cover and chill the dough for 20–30 minutes. This step is optional but helps prevent spreading.

Step 7: Use a 2-tablespoon scoop or a rounded tablespoon to portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Gently press a few extra chocolate chips and sprinkle crushed candy canes on top of each dough mound to help them stick while baking.

Step 9: Bake for 10–12 minutes. For soft, fudgy centers, bake 10 minutes; for a slightly cakier texture, bake closer to 12 minutes. The tops should be cracked and edges set while centers remain slightly underbaked.

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

Tips & Variations

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

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

Chill dough for thicker, fudgier cookies or skip chilling if short on time; cookies will spread slightly more.

Swap crushed candy canes for peppermint baking chips or white chocolate chips for a different flavor twist.

For extra peppermint punch, add a few drops more peppermint extract, but taste carefully as it is strong.

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

FAQs

Can I substitute peppermint extract with another flavor?

Yes, you can replace peppermint extract with vanilla or almond extract for a different but delicious flavor. Just keep in mind the change will alter the festive peppermint taste of the cookies.

What if I prefer cakier cookies instead of fudgy ones?

Bake the cookies closer to 12 minutes to achieve a slightly firmer, cakier texture. Avoid overmixing the dough to keep the tender crumb, and skip chilling if you want them to spread more.