Tis the season for a very special cookie! Y’all know that I don’t post cookies on here very often. I’m more of a “tacos” kind of girl! Ha! In fact, the only other cookies I’ve shared are my Churro Toffee Cookies. Have you made those? They are my favorite “non chocolate” cookie! I’ve created a new cookie that I might like even better because chocolate and peppermint are my top holiday flavor pairing! These Triple Chocolate Peppermint Cookies are sure to be Santa’s favorite cookie!
The flavors of my Triple Chocolate Peppermint Cookies came from a recent trip to my favorite soda shop, Twisted Sugar. Their cookies are to die for! I tried their seasonal Peppermint Crinkle Cookie and immediately knew that I wanted to make a cookie on my own with those amazing flavors. These cookies are a little extra but it’s the holidays! This is the time of year that I want to spend extra time in the kitchen with my kids or make extra effort in the treats I share with family and friends.
Let’s Make These Beautiful Cookies!
Y’all know I’m terrible at taking process pictures! I did get a couple but I’ll talk you through the process which isn’t hard at all. These beautiful cookies start out with a dark chocolate soft cookie that also has bits of crushed candy canes. They aren’t your typical chocolate cookie, though, because there isn’t any cocoa powder! The chocolate comes from lots of melted, silky chocolate that you melt with butter over a double boiler.
Bittersweet chocolate, semisweet chocolate, and butter are melted over a double boiler. The silky chocolate is added to the other cookie ingredients to create a soft, dark chocolate cookie with just enough peppermint flavor. These cookies are thin but stay soft day after day. I like that they are smaller and thin because you can eat a whole one (or two) and not feel guilty!
Next, just whip up an easy batch of sweet peppermint buttercream. The red food coloring is optional but I love the contrast of the pink! Have you ever made ganache? It’s very easy! This is where the “triple” comes in for my Triple Chocolate Peppermint Cookies. The ganache is made of milk chocolate which is a great contrast to the dark chocolate cookies. Just heat heavy cream and add the chocolate. Mix it up, drizzle it over the buttercream, add some crushed candy canes and you’re done. The perfect, indulgent cookie for the holidays!
You just can’t go wrong with a cookie like this! I hope that you take the time to make these extra special Triple Chocolate Peppermint Cookies this holiday season. If you do, make sure to tell me what you think by leaving a star rating here, posting a comment, and/or tagging me on social media. I love to hear feedback from y’all! Happy Holidays!
Sponsored post for Lee’s Marketplace. Items on sale the week of December 8-14: flour, cornstarch, baking powder, salt, eggs, brown sugar, vanilla, bittersweet chocolate, semisweet chocolate chips, milk chocolate chips, candy canes, butter, confectioner’s sugar, red food coloring, heavy cream
Triple Chocolate Peppermint Cookies
For the cookies:
- 1 cup all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs
- 1 1/2 cups brown sugar, packed
- 2 teaspoons vanilla extract
- 8 oz bittersweet chocolate, chopped
- 2 cups semisweet chocolate chips, divided
- 8 tablespoons butter
- 3/4 cup crushed candy canes (about 6 regular sized)
For the buttercream:
- 3/4 cup butter, room temperature
- 5 1/2 cups confectioner's sugar
- 1/4 cup milk
- 1 teaspoon peppermint extract
- Dash red food coloring, optional
For the ganache and topping:
- 1/2 cup heavy cream
- 6 oz milk chocolate chips
- 1 cup crushed candy canes (about 8)
- Preheat oven to 350°. Line a baking sheet with parchment paper or silicone mat, set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a large metal bowl over a pot of simmering water (double boiler), melt bittersweet chocolate, 1 cup of the semisweet chocolate chips, and butter. Stir often until melted, combined well and smooth. Remove from heat and let cool for about 5 minutes.
- In a stand mixer, add eggs, brown sugar and vanilla. Mix on low until combined well. Gradually add cooled chocolate mixture. Next add flour mixture and scrape sides if needed. Fold in chocolate chips and crushed candy canes. (You can also mix all of this by hand)
- Using a 1.5 inch cookie scoop, place dough on cookie sheet leaving 2 inches between each one. (They will spread while baking but as the dough sets longer between batches, it gets firmer with less spreading.)
- Bake for 9-11 minutes or until edges are just set and centers slightly gooey. Remove and let sit on baking sheet for a few minutes before transferring to cooling rack.
Buttercream and Ganache
- To make buttercream, beat butter in a bowl with electric mixture until smooth and creamy. Gradually add sugar and milk alternately. Beat until smooth. Add extract and food coloring then beat until combined well. Spread a tablespoon (or two) onto each of the cooled cookies.
- To make ganache, add cream to a sauce pan and heat over medium until very hot but not boiling. Place chocolate in a heat safe bowl and pour hot cream over. Let sit for a couple minutes then stir well to combine. Allow to cool for 15 minutes in fridge to thicken a little. Drizzle over frosted cookies then immediately sprinkle with crushed candy canes.
- This makes 48 smaller cookies that are about 3 inches across. You can use a bigger scoop to make less cookies if desired.
- These cookies stay soft for days!
- Make sure your baking powder is not expired. That can result in a very flat cookie. These cookies are thin but still very soft and hold up well to the frosting.