Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Combine your butter and sugars in a large mixing bowl. Use a stand mixer or electric hand mixer to cream the ingredients together for about 2 minutes, or until the sugar is completely dissolved.
- Add in the egg and peppermint extract until fully incorporated.
- Reduce the speed of your mixer. Gently add in the flour, cocoa powder, baking powder, and baking soda. Make sure no dry pockets of flour remain in your cookie dough.
- Use a medium 2 Tbsp. #40 size cookie scoop to drop balls of cookie dough onto a baking sheet. Your cookie balls should be 2 to 2 1/2 inches round. Space your cookies about 1 ½ inches apart to account for spreading and bake for 11 minutes.
- Assemble your ganache while the cookies are baking. Combine the chocolate chips and heavy cream in a small microwave-safe bowl. Microwave for 30 seconds at a time until the chocolate is completely melted, stirring after each interval. Once the cream and chocolate are homogeneous, stir in the peppermint extract.
- As soon as your cookies come out of the oven, use a small dish or the back of a spoon to create a shallow indent in the center of each cookie. Add a spoonful of ganache to each indent and sprinkle with your crushed peppermints.
- Allow the cookies to cool for 30 minutes before serving.Enjoy!
Nutrition
Notes
See the post for more information, photos and tips.