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Molten Peppermint Hot Cocoa Cookies

Peppermint ganache, unsweetened cocoa, and black cocoa powder enhance the deep flavor of these delightful molten peppermint hot cocoa cookies.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, chocolate cookies, cookies, double chocolate, ganache, peppermint, peppermint cookies
Servings: 9

Ingredients

For the Peppermint Ganache:

  • ½ Cup Heavy Cream
  • 1 Cup Chocolate Chips of Choice (I used Semisweet)
  • 1 Teaspoon Pure Peppermint Extract or Paste

For the Cookies:

  • ½ Cup Salted Butter, softened to room temperature
  • ½ Cup Dark Brown Sugar, packed (light or golden would work too)
  • ⅓ Cup Granulated Sugar
  • 1 Large Egg + 1 Large Egg Yolk
  • 1 Teaspoon Pure Vanilla Extract or paste
  • ½ Teaspoon Salt
  • ½ Teaspoon Baking Soda
  • 1 ¼ Cups All Purpose Flour
  • ⅓ Cup Hot Cocoa of Choice (I used Trader Joes Organic Hot Cocoa Packets)
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 2 Tablespoons Black Cocoa Powder
  • 1 Cup Peppermint Baking Chips (( got mine at Trader Joes)
  • 1 Cup Milk or Semisweet Chocolate Chips

Instructions

  • For the Ganache:
    Heat ½ cup of heavy cream until it simmers, then pour it over 1 cup of chocolate chips in a heatproof bowl.
    Stir until the chocolate is melted and smooth.
    Add 1 teaspoon of pure peppermint extract and mix well.
    Refrigerate until the ganache solidifies.
  • For the Cookies:
    Cream together ½ cup of softened salted butter, ½ cup of dark brown sugar, and ⅓ cup of granulated sugar.
    Incorporate one large egg and an extra yolk, along with 1 teaspoon of pure vanilla extract.
    In a separate bowl, whisk together 1 ¼ cups of all-purpose flour, ⅓ cup of hot cocoa mix, 2 tablespoons of cocoa powder, and 2 tablespoons of black cocoa powder.
    Gradually add the dry mixture to the wet ingredients, folding in ½ teaspoon each of salt and baking soda.
    Fold in 1 cup of peppermint baking chips and 1 cup of milk chocolate chips.
    Using a 3-tablespoon cookie scoop, roll 9 balls of dough out.
  • Assembly:
    Take the solidified peppermint ganache and roll it into small balls, around 1 teaspoon each.
    Flatten a portion of the cookie dough in your hand, place a ganache ball in the center, and carefully wrap the dough around it.
    Ensure the ganache is completely enclosed within the cookie dough. Place these stuffed cookies on the prepared baking sheets, leaving enough space between each. Pop them into the refrigerator to set up while you preheat the oven.
    Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
    Bake for 10-12 minutes at 350°F (175°C) or until the edges are set. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

See blog for dietary substitutions on dairy and gluten.