Go Back Email Link
+ servings

Chocolate Peppermint Cookies with Ganche

No ratings yet
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 1 Dozen


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


  • 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