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“These cookies have a fresh, minty flavor and a chewy texture. From”
2 dozen

Ingredients Nutrition

  • 2 12 cups semi-sweet chocolate chips, halved (1 1/4 cup batches)
  • 6 tablespoons flour
  • 12 teaspoon baking powder
  • 34 cup sugar
  • 2 eggs
  • 2 tablespoons dark corn syrup
  • 12 teaspoon peppermint extract
  • 12 cup peppermint candies, chopped or 12 cup candy cane, crushed


  1. Heat oven to 350°F
  2. Line two large baking sheets with parchment paper.
  3. Melt half of the chocolate chips; set aside.
  4. Mix flour and baking powder together.
  5. In medium bowl, with electric mixer on medium, beat sugar, eggs, corn syrup, and extract until thick, about 3 minutes.
  6. Gradually beat in melted chocolate, then dry ingredients.
  7. Mix in remaining morsels; freeze dough for 10 minutes.
  8. Drop heaping tablespoonfuls of batter, 3" apart, on ungreased baking sheets (cookies will spread).
  9. Refrigerate remaining dough.
  10. Bake cookies 12 minutes.
  11. Quickly sprinkle tops with chopped candies; bake 3 to 5 minutes more, until cookies are softly set.
  12. Cool cookies on baking sheets 5 minutes.
  13. Transfer to wire racks and cool.

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