Fudge Dipped Double Chocolate Peppermint Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
For the Cookies
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon peppermint extract
  • 2 cups all-purpose flour
  • 1-1/2 cups unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 2 cups mini milk chocolate chips
For the Fudge Ganache
  • 8 oz dark chocolate morsels
  • 1 cup heavy cream
  • 6 large candy canes, crushed
Instructions
For the Cookies
  1. In a large bowl or the bowl of stand mixer fitted with a paddle attachment, cream butter until creamy
  2. Add the granulated sugar and brown sugar and beat until creamy and fluffy
  3. Add in eggs, vanilla and peppermint extracts and beat on high until combine
  4. In a second mixing bowl, whisk together flour, cocoa powder, baking soda and salt
  5. With the mixer on slow, gradually add dry ingredients into the wet ingredients
  6. Add the chocolate chips on high speed, resulting in a thick, slightly sticky dough
  7. Cover dough tightly with aluminum foil or plastic wrap and chill for 3 - 4 hours, or overnight
  8. When ready to bake, preheat oven to 350°
  9. Remove dough from the refrigerator and allow to warm slightly to room temperature, 20 - 30 minutes
  10. Use a cookie scoop to scoop and roll balls of dough, about 1.5" in size
  11. Place on a baking sheet about 2" apart
  12. Bake for 8 - 9 minutes (cookies will be slightly puffy when they're done)
  13. Allow cookies to cool five minutes before dipping in the fudge
For the Fudge Ganache
  1. Place dark chocolate morsels in a heat safe mixing bowl.
  2. Pour heavy cream into a small saucepan and heat over medium heat until hot and just barely boiling.
  3. Carefully remove heavy cream from the stove and pour over chocolate. Let sit for 3 - 4 minutes without stirring.
  4. Whisk together heavy cream and chocolate until silky and smooth.
  5. Add brandy or liqueur (if using) and whisk again until combined well.
  6. Use right away or refrigerate. Ganache will thicken as it cools to room temperature.
To Assemble
  1. Dip cooled cookies in fudge ganache
  2. Sprinkle crushed candy canes over the ganache
  3. Refrigerate for 5 - 10 minutes to help ganache set
Recipe by The Sweetest Occasion at https://thesweetestoccasion.com/2018/12/double-chocolate-peppermint-cookies/