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Soft-Batch Triple Chocolate Peppermint Cookies
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5 from 1 vote

Soft-Batch Triple Chocolate Peppermint Cookies

Fudgy ganache cookies loaded with dark chocolate chunks and pack a dreamy peppermint punch
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Servings: 12 Large Cookies
Author: Mallory Austin

Ingredients

Chocolate Ganache Cookies:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp unsalted butter cut/broken into pieces for even incorporation
  • 1 teaspoon peppermint extract
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 2 large eggs at room temperature
  • 2 tbsp whole milk
  • 1 cup bittersweet chocolate chunks

Garnish:

  • 1/4 cup bittersweet chocolate chunks

Peppermint White Chocolate Shell

  • 1 cup white chocolate chips (Ghiradelli)
  • 1/4 cup crushed peppermint candy

Instructions

Chocolate Ganache Cookies

  • Preheat oven to 325 degrees. Line a baking sheet with parchment paper or spray with non-stick spray and set aside.
  • In a medium-sized bowl or zip-top bag whisk together all dry ingredients: flour, cocoa powder, baking powder, and salt; set aside.
  • In a large, microwave-safe bowl, combine the chocolate chips and butter. Heat them in the microwave on low-power for 20 second increments, mixing each time until butter and chocolate are melted. Whisk until smooth then whisk in the peppermint extract and both sugars and continue to whisk. Beat in eggs, one at a time. Add the milk and beat until incorporated.
  • Add the dry ingredients into the wet ingredients, and stir to combine with a spatula so you don't overmix. Fold in chocolate chunks mix together until just combined.
  • Use a large cookie scoop or 1/4 cup to measure batter, shape into uniform balls, and place onto the prepared baking sheet. *Batter will be sticky*
  • Bake for 7 minutes. Remove from oven and use the back of a measuring cup to slightly flatten, twisting as you press to ensure perfect circular cookie shape. Press additional chocolate chunks to the tops of each cookie. Return to oven and bake for another 5 minutes or until the cookies are set but a little gooey in the middle.
  • Allow cookies to cool on the tray for 10 minutes before removing. Cool cookies for 20 minutes before coating in white chocolate.

Peppermint White Chocolate Shell

  • Place 1/2 cup of white chocolate into a microwave-safe bowl. Heat in the microwave for 1 minute, stopping every 20 seconds to mix and to prevent hot spots. Once the white chocolate is fully melted, "seed" the chocolate by adding the remaining 1/2 cup of chocolate in increments, mixing constantly until all is melted.(Avoid reheating, but if needed, heat for 5 seconds only, to ensure chocolate stays in temper.)
  • Dip or spoon the white chocolate halfway over the cookie, allowing excess to drip off., Let it set for 2 minutes before sprinkling crushed peppermint candy over the tops of each cookie to avoid it from sinking into the chocolate.
  • The white chocolate shell should harden after 10 minutes or so. Cookies can be stored at room temperature in an air-tight container.