Indulging in homemade cookies during the holiday season is a cherished tradition for many. Among the countless recipes, Chocolate Peppermint Ganache Cookies stand out as a delightful combination of rich chocolate and refreshing peppermint. Their soft and chewy texture, topped with a luscious chocolate ganache and a sprinkle of crushed candy canes, makes these cookies the perfect festive treat. Whether you’re baking for a holiday gathering, a cookie swap, or simply to satisfy your sweet tooth, these cookies are sure to impress. Let’s dive deeper into why you’ll fall in love with this recipe and learn how to create these delicious treats at home.
Why We Love This Chocolate Peppermint Ganache Cookies Recipe
Chocolate Peppermint Ganache Cookies combine the comforting flavors of chocolate with the invigorating taste of peppermint. This makes them ideal for celebrating the winter holidays. The vibrant colors of the crushed candy canes also add a festive touch to any dessert platter. Plus, the process of creating each cookie is a rewarding experience. Each step allows you to engage with the ingredients, creating a sense of accomplishment. As you dip each cookie in silky ganache and sprinkle on the candy cane pieces, you’ll be filled with joy at the thought of sharing your creations with family and friends.
Beyond their delicious taste, these cookies are versatile. They serve as a wonderful gift, a delightful addition to your dessert table, or a memorable treat during cozy evenings at home. Regardless of the occasion, they’ll make a delightful impression, and you are sure to receive compliments on your baking prowess.
Ingredients about Chocolate Peppermint Ganache Cookies
To whip up a batch of Chocolate Peppermint Ganache Cookies, gather the following ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup crushed candy canes
These ingredients work harmoniously to deliver a rich, chocolatey flavor complemented by bright peppermint notes. The balance of texture and taste will make your cookies irresistible.
How to Make Chocolate Peppermint Ganache Cookies Directions
Creating Chocolate Peppermint Ganache Cookies is a delightful process that will have your kitchen filled with an enticing aroma. Follow these steps to make your own batch of cookies:
- Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly, creating a perfectly soft and chewy center.
- In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Cream the mixture together with a handheld mixer or a whisk until it becomes light and fluffy.
- Next, add the eggs one by one, mixing well after each addition to ensure they are fully incorporated. This step helps with the overall texture of the cookies. After adding the eggs, stir in the vanilla extract, enhancing the sweet aroma of your cookie dough.
- In a separate bowl, whisk together your dry ingredients: the flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the leavening agent and ensure that everything combines smoothly.
- Gradually add the dry mixture to the wet ingredients. Stir gently until just combined, being careful not to overmix, as this can lead to tougher cookies.
- Once your dough is well mixed, fold in the chocolate chips. This step adds extra richness and texture to your cookies.
- Using a tablespoon or a cookie scoop, portion the dough onto an ungreased baking sheet. Be sure to leave space between each scoop, as the cookies will spread a bit while baking.
- Place your baking sheet in the preheated oven and bake for 10-12 minutes. Keep an eye on them—the edges should be set while the centers remain soft.
- After baking, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This extra bit of cooling helps maintain the soft texture.
- Now, it’s time to make the ganache! In a small saucepan, heat the heavy cream over medium heat until it just begins to boil. Remove it from the heat and pour it over the chopped semi-sweet chocolate. Let it sit for a minute, then stir until smooth and glossy.
- Once the cookies are completely cool, dip the tops into the ganache. Allow any excess ganache to drip off, and then sprinkle the tops with crushed candy canes. This adds a festive crunch and beautiful holiday colors.
- Finally, let the ganache set before serving your delicious Chocolate Peppermint Ganache Cookies. This will result in a beautiful and tasty treat that will surely delight anyone lucky enough to enjoy them!
How to Serve Chocolate Peppermint Ganache Cookies
When it comes to serving your Chocolate Peppermint Ganache Cookies, presentation is key. These cookies are not just a treat; they’re an experience! Consider displaying them on a festive platter alongside other holiday goodies. You could also stack them neatly in jars as a charming gift for friends and family.
If you want to elevate the enjoyment, pair your cookies with a cup of hot cocoa or a chilled glass of milk. The creamy textures and rich flavors of both beverages will complement the cookies beautifully.
For a simple yet elegant touch, consider dusting the cookies with a sprinkle of powdered sugar before serving. This not only enhances their visual appeal but also offers a slight contrast to the rich flavors, creating a delightful experience for your taste buds.
Expert Tips: Chocolate Peppermint Ganache Cookies
- Quality Ingredients: Using high-quality chocolate and cocoa powder can make a noticeable difference in flavor. Opt for semi-sweet chocolate chips and pure cocoa powder for the best results.
- Chill the Dough: If you’re facing warm temperatures in your kitchen, chilling the dough for about 30 minutes before baking can help prevent the cookies from spreading too much.
- Don’t Overbake: Keep a close eye on the cookies as they bake. They’re done when the edges are set but the centers may still appear slightly underbaked, as they will continue to firm up while cooling.
- Customize the Candy Cane Flavor: If you’d like a more peppermint flavor, consider adding a few drops of peppermint extract to the cookie dough before baking.
- Let Ganache Cool: Allow the ganache to cool slightly before dipping the cookies. It should be pourable yet thick enough to adhere nicely to the cookies.
How to Store Chocolate Peppermint Ganache Cookies
To ensure the longevity of your Chocolate Peppermint Ganache Cookies, store them in an airtight container. They can be kept at room temperature for up to a week. If you’re looking to prolong freshness, consider refrigerating them; however, be aware that the ganache may become firmer in the cold.
If you want to save some treats for later, these cookies freeze well too. Place them in a single layer in a freezer-safe container or zip-lock bag with parchment paper between layers. They can stay fresh in the freezer for up to three months. When you’re ready to enjoy, simply thaw them at room temperature.
Variation of Chocolate Peppermint Ganache Cookies
While the classic Chocolate Peppermint Ganache Cookies are delightful, you can easily experiment with different flavors and textures. Here are a few creative ideas:
- Orange Zest: Add a teaspoon of orange zest to the cookie dough to introduce a citrusy twist to the chocolate and peppermint combination.
- Nutty Crunch: Mix in chopped nuts, such as walnuts or pecans, along with the chocolate chips for an added crunch.
- Mint Chocolate Chips: For an extra peppermint punch, swap regular chocolate chips for mint chocolate chips to enhance the flavor profile.
- White Chocolate Drizzle: Instead of dipping the cookies in ganache, consider drizzling melted white chocolate over the tops, followed by the crushed candy canes.
- Gluten-Free Option: To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend available in stores.
FAQs about Chocolate Peppermint Ganache Cookies
Can I use different types of chocolate for the ganache?
Absolutely! You can use dark chocolate, milk chocolate, or even white chocolate for the ganache. Just keep in mind that the flavor and sweetness will vary.
How long do these cookies last?
When stored in an airtight container at room temperature, your cookies can last for up to a week. If you freeze them, they can stay fresh for up to three months.
Can I make the dough ahead of time?
Yes! You can prepare the dough and store it in the refrigerator for up to three days or freeze it for up to a month. Just thaw in the fridge before baking.
What can I do if the ganache is too thick?
If your ganache is too thick, gently reheat it on low heat while stirring until it reaches your desired consistency.
Chocolate Peppermint Ganache Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
For the Ganache Topping
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup crushed candy canes For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Cream together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the chocolate chips.
- Using a tablespoon or cookie scoop, portion the dough onto an ungreased baking sheet, leaving space between each scoop.
Baking
- Bake for 10-12 minutes, until the edges are set and the centers remain soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Making Ganache
- In a small saucepan, heat the heavy cream over medium heat until just boiling. Remove from heat and pour over chopped chocolate. Let sit for a minute, then stir until smooth.
- Once cookies have cooled, dip the tops in the ganache, allowing excess to drip off. Sprinkle with crushed candy canes.
Serving
- Let the ganache set before serving.
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