Description
These cookies marry fudgy brownie flavor with a cool peppermint kick — everything you want from a holiday bake, but written fresh so it feels new. Ready? Let’s go.
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 packed brown sugar
- 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
1. Get the oven ready
Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or a silicone mat. If you plan to firm the dough before baking, have a small plate or tray ready to hold scooped dough.
2. Whisk the dry mix
In a medium bowl combine the flour, cocoa powder, baking powder, and salt. Whisk until everything looks uniform and no streaks remain. If your cocoa is lumpy, sift it first for a smoother dough.
3. Combine the wet ingredients
In a large bowl, pour in the melted butter and let it cool for a minute or two so it’s warm rather than hot. Stir in the granulated and brown sugars and beat (or whisk) for about 1 minute until glossy and mostly dissolved. Add the eggs one at a time, mixing after each addition. Stir in the vanilla and the ½ teaspoon peppermint extract — remember, a little peppermint goes a long way.
4. Make the cookie dough
Add the dry mixture to the wet in two rounds, folding gently with a spatula until just combined. Fold in the semi-sweet chocolate chips. Avoid overmixing — that keeps the texture fudgy rather than cakey.
5. Chill (optional)
For thicker, denser cookies, cover the bowl and refrigerate the dough 20–30 minutes. If you’re short on time, you can skip this; the cookies will spread a bit more but will still be delicious.
6. Scoop and top
Use a 2-tablespoon scoop (or a rounded tablespoon for smaller cookies) to portion the dough onto the prepared sheet, leaving about 2 inches between mounds. Press a few extra chocolate chips into the tops and sprinkle with crushed candy cane pieces so they’ll adhere during baking.
7. Bake to your preferred texture
Bake on the center rack for 10–12 minutes:
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10 minutes yields a soft, fudgy center.
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12 minutes gives a slightly more set, firmer cookie.
Look for slightly cracked tops and edges that are set while the centers remain a touch underbaked. Remove from the oven when centers still look soft — they’ll finish setting on the hot pan.
8. Cool and finish
Let the cookies rest on the baking sheet about 5 minutes to firm up, then transfer to a wire rack to cool completely.
Notes
- Quick notes
- Use a good-quality cocoa for deeper chocolate flavor.
- Measure flour and cocoa by spooning into the cup and leveling off for accuracy.
- Peppermint extract is potent — start with the listed amount and adjust next time if you prefer milder mint.
- Storage & freezing
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place parchment between layers to stop sticking.
- Freeze baked cookies: Flash-freeze in a single layer, then move to a freezer bag for up to 3 months. Thaw at room temperature.
- Freeze dough: Scoop dough balls and freeze them on a baking sheet until solid, then bag. Bake from frozen, adding 1–2 minutes to the bake time.
- Quick troubleshooting tips
- If cookies spread too much, the dough was likely warm. Chill scooped dough or add 1–2 tablespoons more flour.
- If the butter was still hot when mixed, it can loosen the dough — let melted butter cool slightly before combining with eggs.
- For chewier results, avoid overbaking and store with a slice of bread to retain moisture.