Chewy chocolate cookies filled with creamy ganache and a sprinkle of crushed candy canes!
Prep Time15 minutesmins
Cook Time12 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs27 minutesmins
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, holiday, peppermint
Servings: 30cookies
Author: Sam
Ingredients
Cookies:
1and 1/2 cups all-purpose flour
1/2cupcocoa powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1/2cupunsalted butterroom temperature
1/2cuppacked brown sugar
2/3cupgranulated sugardivided
1large eggroom temperature
1teaspoonvanilla extract
1/2teaspoonpeppermint extract
2teaspoonsmilk
Ganache:
14 ounce semi-sweet chocolate bar, finely chopped
1/2cupheavy cream
1/8teaspoonpeppermint extract
1/4cupcrushed candy caneabout 2 large candy canes
Instructions
Cookies:
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.
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.
Notes
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.