Ingredients
Equipment
Method
- In a small heavy-bottomed saucepan over low heat, combine the 6 tablespoons (85g) unsalted butter and ¾ cup (128g) semi-sweet chocolate chips and stir constantly until fully melted and smooth — approximately 3 to 4 minutes — then pour into a large mixing bowl and cool for 10 to 12 minutes until warm but not hot.
- Add the ½ cup (100g) granulated sugar and ¼ cup (55g) packed brown sugar to the cooled chocolate mixture and stir with a silicone spatula for approximately 20 strokes until fully incorporated, then add the 2 large room-temperature eggs one at a time, stirring for 20 to 25 strokes after each addition until fully absorbed, then add the 1 teaspoon (4g) pure vanilla extract and ¼ teaspoon (1g) pure peppermint extract and stir to combine.
- Add the 1 cup (120g) all-purpose flour, ¼ cup (25g) Dutch-process cocoa powder, ½ teaspoon (3g) baking soda, and ½ teaspoon (3g) fine sea salt on top of the wet ingredients and fold with the silicone spatula in slow, wide strokes from the bottom of the bowl upward — no more than 20 to 25 strokes — until no dry flour streaks remain.
- Press plastic wrap directly onto the surface of the dough and refrigerate for a minimum of 45 minutes until firm and cold throughout.
- Preheat the oven to 350°F (175°C) and line a light-colored aluminum baking sheet with parchment paper.
- Scoop the chilled dough into 45g (2-tablespoon) portions, roll briefly into balls, and place 2 inches (5cm) apart on the prepared baking sheet — this batch yields exactly 14 cookies.
- Bake on the middle rack at 350°F (175°C) for 10 to 12 minutes until the edges are set and matte and the centers still look slightly soft and puffy — do not wait for the centers to look set — then leave the cookies on the hot pan for exactly 5 minutes before moving.
- Preheat the broiler, then immediately press 4 to 5 Jet-Puffed mini marshmallows firmly onto the top of each warm cookie and slide the pan under the broiler 4 to 5 inches from the heating element for 30 to 60 seconds until the marshmallows are puffed and golden — watch constantly and do not step away.
- Transfer the cookies to a wire cooling rack and rest for 5 minutes, then melt the ½ cup (85g) semi-sweet chocolate chips with 1 teaspoon (4g) neutral oil in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and fluid.
- Drizzle the melted chocolate over each cookie in overlapping lines, then immediately scatter the crushed candy cane fragments over the wet drizzle before it sets — allow the drizzle to set for 10 minutes at room temperature before serving.
Notes
Dutch-process cocoa only — natural cocoa changes leavening chemistry, color, and flavor. Not interchangeable without adjusting baking soda.
Chilling is mandatory — unchilled dough spreads flat; 45 minutes minimum, up to 48 hours maximum.
Pure peppermint extract only — not peppermint oil, which is far more concentrated and will overpower the chocolate.
Jet-Puffed mini marshmallows only — regular-sized marshmallows are too large for even distribution across the cookie surface.
Press marshmallows on while cookies are still warm — a cooled cookie surface will not anchor them.
Broiler watch required — marshmallows toast in 30 to 60 seconds; do not step away.
Apply candy cane immediately after drizzling — the wet chocolate is the adhesive; candy cane applied after the drizzle sets will not adhere.
Storage: lidded hard-sided container, parchment between layers, room temperature up to 3 days.
Freeze unbaked dough balls up to 6 weeks; bake from frozen at 350°F (175°C) for 13 to 15 minutes.
Doubling: use ¾ teaspoon baking soda for a doubled batch — leavening does not scale linearly.
Allergens: contains gluten, dairy, and eggs. Semi-sweet chocolate chips may contain soy lecithin — check the label if soy is a concern.
High altitude bakers: see the FAQ section for full adjustment guidelines including flour increase and temperature reduction.