It’s time for all of the Christmas cookies! Last year we moved the week before Christmas so there was no time for cookies (sadness!) So this year I am making up for it! As I’m typing this I’ve finished 4 different kinds of cookies and have sugar cookie dough chilling in the fridge. This year I’m making a couple of new recipes and a couple of favorites!
These cookies are the first new recipe I tried this year and it’s not surprising that they are one of my favorite holiday flavor combos!
These chewy chocolate cookies are filled with a puddle of velvety smooth chocolate ganache.
These cookies get a triple shot of peppermint. You’ll use peppermint extract in the cookie dough and ganache, and they are finished off with a sprinkle of crushed candy canes!
Do you love chocolate and peppermint too? Then you need to try my Chocolate Peppermint Bark Cookies too!
Chewy chocolate cookies filled with creamy ganache and a sprinkle of crushed candy canes!
- 1 and 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup packed brown sugar
- 2/3 cup granulated sugar divided
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 teaspoons milk
- 1 4 ounce semi-sweet chocolate bar, finely chopped
- 1/2 cup heavy cream
- 1/8 teaspoon peppermint extract
- 1/4 cup crushed candy cane about 2 large candy canes
In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt together.
In a large bowl with a hand mixer or the bowl of a stand mixer, cream butter, brown sugar, and 1/3 granulated sugar on medium speed until light and fluffy. Add eggs, one at a time, vanilla, and peppermint extract, and mix until combined. Scraping the bowl as needed.
Add the flour mixture and milk, and mix on low until combined. The cookie dough will be thick.
Roll small balls of cookie dough, about 1 tablespoon each, and roll each ball in the remaining 1/3 cup granulated sugar. Place all cookies onto a cookie sheet. Using your thumb or the end of a spatula, make an indent in each cookie.
Chill the shaped cookies for 2-3 hours.
Preheat oven to 350 and line a large cookie sheet with parchment paper or a silicone baking mat.
Bake cookies for 12-13 minutes or until the edges are set. If the centers puff up while baking, press them down lightly again. Let cool on the baking sheet for 3 minutes before transferring to a cooling rack to cool completely before adding the Ganache.
Place chopped chocolate into a heat proof bowl and set aside. In a small saucepan, warm the cream until a gentle simmer. Pour over the chocolate and let sit for 2-3 minutes to soften the chocolate. Slowly stir until melted and smooth. Stir in the peppermint extract. Taste and add a drop or 2 more peppermint if needed. Cool ganache for about 10 minutes before spooning into the cookies.
Spoon about 3/4 teaspoon of ganache into each cookie and top with a sprinkle of crushed candy canes.
The ganache will harden, but still be creamy when you bite into the cookies.
Ganache tip: Skip the chocolate chips and use a good quality baking chocolate for the ganache. I like the Baker's Semi-Sweet Chocolate Bars that can be found in the baking aisle.
Adapted from this recipe.
Did you try this recipe? Leave me a comment below. I’d love to hear from you!
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