Peppermint Chocolate Cookies

These delicious cookies are perfect for the holidays. The mint isn't too strong and is the perfect complement to the rich chocolate. These look fancy but are relatively easy to make - just be sure you let the dough chill!

5 from 10 votes

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 13

Chill Time: 2

Total Time: 2 28

Servings: cookies

Calories: 148kcal

Author: Michelle

Ingredients

For the cookies

1/2 cup unsalted butter
12 ounces dark chocolate chopped
1/2 cup sugar
3/4 cup brown sugar
3 eggs
2 tablespoons espresso
1 teaspoon peppermint extract
1/2 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups flour

For the top

1/4 cup cream
3 ounces dark chocolate chopped
2 candy canes crushed

Instructions

In a
small heavy pot, gently melt butter and chopped chocolate until small bits remain, then remove from the heat. Let residual heat melt the rest of the way.
1/2 cup unsalted butter, 12 ounces dark chocolate
In mixing bowl, add sugars, espresso, peppermint extract, and eggs. Beat at high speed to incorporate air.
1/2 cup sugar, 3 eggs, 2 tablespoons espresso, 1 teaspoon peppermint extract, 3/4 cup brown sugar
Pour in melted chocolate and butter, and stir to incorporate. Add salt, cocoa powder, and flour and mix on low speed until combined.
1/2 teaspoon salt, 1/4 cup cocoa powder, 1 1/2 cups flour
Refrigerate dough for two hours.
To bake, preheat your oven to 350 degrees and line cookie sheet with
silpat or
parchment paper. Use a
cookie scoop and place rounds on cookie sheet.
Gently roll each round into a ball. Bake for 12-14 minutes until the cookie tops form cracks.
Over low heat, warm cream just until it starts to steam. Remove from heat and add the chopped chocolate. Let sit for two minutes, then stir. Set it aside until cookies finish baking.
1/4 cup cream, 3 ounces dark chocolate
Crush the candy canes.
Add a dollop of ganache to each cookie and gently swirl. Sprinkle crushed candy cane over the ganache, and let harden. You won't use all the candy canes.
2 candy canes
Store in a
tightly sealed container on your counter for up to three days.

Equipment

Small Cast Iron Pot

Silpat

Wire Cooling Racks

Notes

Make sure to chill the dough. When you first finish mixing it, it looks more like brownie batter. Once you chill it, it firms up and you can scoop and bake it then. Don't skip that step!
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.