Peppermint Ganache-Dipped Chocolate Cookies

If there is one cookie you HAVE to make this holiday season, it's these Peppermint Ganache-Dipped Chocolate Cookies. They are seriously incredible and once you take a bite you will want to eat the entire batch. The cookie itself is fudgy and rich, but the ganache and candy cane coating take them over the edge! Can you tell how much I loved these cookies??

They are really fun to make and I promise they'll be gone in no time at all. These would make great cookies for neighbor gifts or to take to a family party. I promise everyone will love them!

Peppermint Ganache-Dipped Chocolate Cookies

Adapted from Two Peas and Their Pod

Makes 3 Dozen

2 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 teaspoon salt

3/4 cup Dutch processed cocoa

1 cup unsalted butter at room temperature

1 cup granulated sugar

1 cup light brown sugar

2 large eggs at room temperature

1 tsp. vanilla extract

1 cup semi-sweet chocolate chunks or chips

For the Ganache:

1 1/3 cup semi-sweet chocolate chunks or chips

1/2 cup half-and-half

1 tsp. vanilla extract

1 cup crushed candy cane pieces

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat. Set aside.

2. In a medium bowl, whisk together flour, baking soda, sea salt and cocoa. Set aside.

3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.

4. Gradually add flour mixture and beat until just combined. Stir in the chocolate chunks or chips.

5. Using a cookie scoop, scoop into round balls and place on prepared baking sheet, about 2 inches apart.

6. Bake cookies for 10 minutes, or until cookies are set, but still soft in the center. Don't overbake. Remove from oven and let sit on baking sheet for 5 minutes. Move to a cooling rack and let cool completely.

7. While the cookies are cooling, make the ganache. Place chocolate in a large microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.

8. In a medium microwave-safe bowl or measuring cup, heat the half-and-half on high power just until it begins to bubble and show signs of boiling, about 30 seconds to a minute. 

9. Pour hot half-and-half over chocolate and let stand 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Add vanilla and whisk to combine. Set bowl aside for about 5 minutes, allowing ganache to cool and thicken a bit.

10. Lay out a large sheet of parchment paper or wax paper. Dip the cookies, halfway, into the warm ganache using a spoon to spread if needed. Place the dipped cookies on the paper. Sprinkle with crushed candy cane pieces. Let cookies sit until ganache hardens, about 2 hours. To speed up the process, you can place the cookies in the refrigerator to chill.