Dark chocolate cookies with a puddle of peppermint flavored white chocolate ganache in the center. Perfect for the holidays, or any time of year.
Course Dessert
Cuisine American
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Chill Time 45 minutesmins
Total Time 1 hourhr20 minutesmins
Servings 24cookies
Calories 175
Author Annalise
Ingredients
For the chocolate cookies:
4ouncesdark chocolate, chopped (110 grams)
1 ½cupall-purpose flour(190 grams)
½cupcocoa powder(40 grams)
¾teaspoonsalt
1cupunsalted butter, at room temperature (226 grams)
⅓cupgranulated sugar(65 grams)
2tablespoonspacked light or dark brown sugar
2large egg yolks
1teaspoonvanilla extract
½teaspoonpeppermint extract
Coarse sugar, for rolling
For the filling:
3ounceswhite chocolate, chopped (85 grams)
3tablespoonsheavy cream
½teaspoonpeppermint extract
Instructions
To make the cookies:
In a double boiler or heat proof bowl set over a pan of simmering water, melt the chocolate. Stir until smooth, then remove from heat to cool slightly.
In a bowl, sift together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar and brown sugar together on medium high speed until light and fluffy. Add the egg yolks one at a time, mixing after each, followed by the vanilla and peppermint extracts.
Add the melted chocolate and mix until combined. Add the flour mixture all at once and mix until just combined. Form the dough into a disk and wrap in plastic wrap. Chill in the fridge for at least 30 minutes.
Preheat oven to 350°F. Line a sheet pan with parchment paper.
Roll the dough into rounded tablespoons and roll in the course sugar. Place on the prepared sheet pan and use your thumb or a dowel to create a well in the center of each cookie.
Bake for 10 minutes, then remove from the oven and reinforce indents with your thumb or dowel. Return to oven and bake for an additional 4-5 minutes, just until cracks begin to form in the cookies. Remove from oven and reinforce the indents again. Let cool completely on a cooling rack.
To make the filling:
In the microwave, heat the cream for about 30 seconds until boiling. Pour over the chocolate, let sit for 2 minutes, then stir until smooth. Stir in the peppermint extract.
Pour the filling into the cooled cookies. Let cookies firm up in the fridge for 15 minutes. Store cookies at room temperature in an airtight container for up to several days.
Notes
Note: For best results, use a good quality white chocolate that has cocoa butter listed in the ingredients.Adapted from Baked Explorations.