Ingredients
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1 tablespoon unsalted butter
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1 tablespoon canola or coconut oil
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2 cups semisweet chocolate chunks (divided)
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2 large eggs
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1/2 teaspoon peppermint extract
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3/4 cup light or dark brown sugar
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1/2 cup all-purpose flour
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1/4 teaspoon baking powder
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1/4 teaspoon kosher salt
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1 cup candy canes, peppermint hard candies, and/or M&M’s, chopped
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
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Melt chocolate phase:
Combine butter, oil, and 1 cup chocolate in a microwave-safe bowl (heat in 1-minute intervals, stirring between) or use a double boiler. Melt until smooth. Cool slightly to avoid scrambling the eggs. -
Sugar–egg incorporation:
Whisk eggs, peppermint extract, and brown sugar until fully combined. Fold into the melted chocolate mixture. -
Dry integration:
Whisk flour, baking powder, and salt separately. Incorporate into the chocolate mixture until just combined (avoid overmixing to preserve fudgy texture). -
Add-ins:
Fold in remaining 1 cup chocolate chunks and chopped candies. -
Chill:
Refrigerate dough 10–15 minutes to slightly firm. This improves scoopability and controls spread. -
Portion:
Use a 2-tablespoon scoop to place dough mounds on the prepared sheet, spacing evenly. -
Bake:
Bake 12 minutes, until tops appear dry and crackled. Centers should remain soft. -
Cool:
Rest on sheet for 2 minutes, then transfer to a rack to cool completely. Texture will set while retaining chewiness.
Notes
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Crackled tops: Achieved by proper sugar dissolution and rapid oven spring.
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Peppermint intensity: Start with 1/2 tsp; peppermint extract is potent and can dominate.
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Texture control: Slight underbaking preserves brownie-like interior.
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Flavor variation: Substitute peppermint extract with vanilla and swap candies as desired.
These are structurally stable for gifting and maintain moisture for several days when stored in an airtight container.
