Looking for a new Christmas cookie to bake this season? This 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, these cookies are ready to serve. Get ready to cozy up by the fire with a mug of peppermint hot cocoa and your favorite Christmas movie for the perfect winter treat.
Chocolate Peppermint Cookies with Ganche
Ingredients
For The Cookies:
- 1 cup chopped Harry & David Peppermint Bark
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cocoa powder
- 1 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
For The Ganache:
- 16 ounces semi-sweet chocolate (chopped)
- 1 cup heavy cream
- Chopped peppermint bark pieces
Instructions
- Preheat oven to 350 degrees and line baking sheet with parchment paper
- In a medium bowl, mix together flour, cocoa, salt, and baking soda then set aside
- With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla /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 prepared baking sheet, about 2 inches apart
- Bake cookies for 10 minutes and set aside on cooling 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 the heat and pour it over the chocolate. Let the mixture stand for 30-45 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes
- Lay out 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
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