Thanks to our friends at Harry & David for this Chocolate Peppermint Cookies Dipped in Homemade Ganache recipe.
Looking for a new Christmas cookie to bake this season? A delicious recipe for chocolate peppermint cookies highlights one of the top holiday flavors, made with Harry & David Peppermint Bark.
We’re all for a classic gingerbread man or traditional sugar cookies, but what about peppermint? As one of the most iconic holiday flavors, this recipe deserves a spot on your holiday cookie menu.
These cookies start with a chocolate cookie base reminiscent of a brownie. But, it’s not until you fold in some chopped peppermint bark that the Christmas party really starts. After a dip into chocolate ganache and a sprinkle of peppermint bark, the cookies are ready to serve. Cozy up by the fire with a mug of peppermint hot cocoa and your favorite Christmas movie for the perfect winter treat.
For the Cookies:
1 cup chopped Harry and David Peppermint Bark
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powder
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
For The Ganache:
16 ounces semisweet chocolate, chopped
1 cup heavy cream
Chopped peppermint bark pieces
- Preheat oven to 350 degrees and line the baking sheets with parchment paper.
- In a medium bowl mix together flour, cocoa, salt and baking soda, then set aside.
- With a mixer cream butter and sugar together until smooth. Add in eggs one at a time. Next add vanilla and peppermint extract and mix until combined.
- Add flour mixture to butter/sugar mixture and beat until just combined. Stir in chopped peppermint bark.
- Scoop the dough into rounded tablespoons and place on a prepared baking sheet, about 2 inches apart.
- Bake cookies for 10 minutes and set aside on cooking rack.
- Make 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 heat and pour it over the chocolate. Let the mixture stand for 30 to 45 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1 to 2 minutes.
- Lay out on a large sheet of parchment paper. Dip the cookies, halfway into the warm ganache. Place the dipped cookies on paper. Sprinkle with peppermint bark pieces.
You may also be tempted by these sweet Christmas baskets: