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 for easy cleanup.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Sift the cocoa powder if it’s lumpy to ensure a smooth batter.

Step 3: In a large bowl, pour the melted butter and let it cool slightly for 1–2 minutes. Add both sugars and 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 and peppermint extracts, tasting a small amount to check the peppermint level.

Step 5: Add the dry ingredients to the wet mixture in two additions. Fold gently with a spatula until just combined, then fold in the chocolate chips evenly. Avoid overmixing to keep the cookies fudgy.

Step 6 (optional): For thicker, fudgier cookies, cover and chill the dough for 20–30 minutes. This firms the butter and reduces spreading during baking.

Step 7: Use a 2-tablespoon cookie scoop or rounded tablespoon to portion the dough. Place scoops 2 inches apart on the prepared baking sheet. Press extra chocolate chips on top and sprinkle with crushed candy canes.

Step 8: Bake on the center rack for 10–12 minutes. For a soft, fudgy center, bake 10 minutes; for a slightly cakier texture, bake 12 minutes. Remove when edges are set but centers look a bit underbaked.

Step 9: Let the 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

Use a hand mixer on low speed during the sugar and butter step for an extra silky batter texture.

Swap peppermint extract for peppermint schnapps or omit for a classic chocolate brownie cookie.

Mix in white chocolate chips for an additional sweet contrast.

Chill dough overnight for even deeper flavors and minimal spreading.

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 from frozen by adding 1–2 minutes to the bake time.

FAQs

Can I use regular vanilla instead of peppermint extract?

Yes, you can omit peppermint extract for a classic brownie cookie flavor or substitute with a small amount of vanilla extract for a subtle twist.

How do I make the cookies less cakey and more fudgy?

Be careful not to overmix the dough once the dry ingredients are added. Overmixing develops gluten, which creates a cakier texture. Also, chilling the dough helps prevent spreading and maintains a dense, fudgy bite.