Double-Chocolate Peppermint Cookies
- 20m Prep Time
- 10m Cook Time
- 1h 10mReady In
Active Time 40 minutes Cocoa cookies are filled with a rich chocolate ganache and topped with crushed candy canes for a chocolatey, minty bite-size treat.
Ingredients
- 1 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 pack bittersweet chocolate chips
- 1/2 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 6 tbsp heavy cream
- 8 candy canes smashed (about ¾ cup)
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 12.8 mg
- Iron: 0.39 mg
- Magnesium: 4.65 mg
- Phosphorus: 20 mg
- Potassium: 20.6 mg
- Zinc: 0.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 pack bittersweet chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs
- 6 tbsp heavy cream
Prepare
- 1/2 cup unsalted butter, at room temperature
- 8 candy canes, smashed (about ¾ cup)
Let's Cook
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Step 1.
Heat oven to 350°F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
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Step 2.
In a small microwave-safe bowl, melt ½ cup chocolate chips in the microwave in 30-second intervals, stirring between each until melted and smooth. Using an electric mixer, beat butter and sugar in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Reduce speed to low and gradually add melted chocolate, then flour mixture, mixing until just incorporated. Fold in ¾ cup of the remaining chocolate chips.
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Step 3.
Drop rounded teaspoonfuls of dough onto the prepared sheets, spacing them 2 inches apart. Bake, rotating the positions of the baking sheets halfway through, until cookies are puffed and set, 8 to 10 minutes. Let cool on baking sheets for 2 minutes, then transfer to a cooling rack to cool completely.
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Step 4.
While cookies cool, in a medium microwave-safe bowl, microwave heavy cream until simmering, about 30 seconds. Add remaining ¾ cup chocolate chips to cream and let sit for 1 minute. Stir until chocolate is melted and mixture is smooth. Spread about ½ teaspoon chocolate mixture on top of each cookie; top with crushed candy canes. Refrigerate until set, about 20 minutes.