Chocolate Peppermint Ganache Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
10 mins
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Servings
32 cookies
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Course
Dessert, Baked Goods
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Cuisine
Canadian, Vegetarian
Chocolate Peppermint Ganache Cookies
Description
The cookie dough combines Dutch processed cocoa with flour, baking soda, and salt, yielding a tender yet set chocolate cookie when baked at 350°F for 10 minutes. Butter and sugars are creamed before adding eggs and vanilla, producing a smooth dough studded with semi-sweet chocolate chunks that melt during baking ensuring pockets of chocolate within the cookie.
Once cooled, the cookies are topped with a ganache made by heating heavy cream until bubbling at the edges and pouring it over chopped semi-sweet chocolate, creating a glossy, smooth chocolate topping. Crushed candy cane pieces folded into the ganache add a peppermint crunch that contrasts with the soft-center cookies. This combination evokes classic holiday flavors and textures.
These cookies are suited as a festive dessert or holiday treat. Letting the ganache set before serving enhances texture and presentation.
Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Dutch processed cocoa
- 1 cup butter at room temperature, unsalted
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chunks or chips
For the Ganache:
- 16 ounces semi-sweet chocolate chopped
- 1 cup heavy cream
- 1 cup candy cane pieces crushed
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.
- With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.
- Gradually add flour mixture and beat until just combined. Stir in the chocolate chunks or chips. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart. Bake cookies for 10 minutes, or until cookies are set, but still soft in the center. Don't overbake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.
- While the cookies are cooling, make the ganache. Add the chocolate to a large bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges. Remove the cream from the heat and pour it over the chocolate. Let the mixture stand for 30-45 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes.
- Lay out a large sheet of parchment paper or wax paper. Dip the cookies, halfway, into the warm ganache. Place the dipped cookies on paper. Sprinkle with candy cane pieces. Let cookies sit until ganache hardens, about 2 hours. To speed up the process, you can place the cookies in the refrigerator to chill.
- Note-store cookies in an airtight container for up to 4 days.
User Reviews
Overall Rating
4.5
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