Peppermint Chocolate Ganache Thumbprint Cookies
Peppermint and chocolate combined to make the perfect holiday cookie. Be sure to make these easy holiday cookies this season.
Print
Pin
Servings: 36
Calories: 82kcal
Equipment
- Stove
- Mixer
Ingredients
- 1 cup butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 tsp salt
- 3 cups all-purpose flour
- 1/2 tsp baking powder
Ganache
- 3/4 cup chocolate chips semisweet
- 3 tbsp heavy cream
Topping
- 1/2 cup peppermint candies crushed
Instructions
- Preheat the oven to 375°F
- Using a mixer, mix the butter, brown sugar and granulated sugar together
- Add the eggs, vanilla, and salt
- Stir in the flour and baking powder gradually until a dough forms
- Grab 1 tablespoon of dough and roll into a ball then flatten
- Using your thumb, make a large indent in the cookies
- Bake for about 12 minutes then let sit on the pan for another 5
- Transfer to a wire cooling rack until completely cool
Ganache
- Combine chocolate chips and heavy cream in a microwave-safe bowl and melt, 30 seconds at a time, until they are fully melted
- Let the ganache rest for about 5 minutes, then drop a spoonful on each cookie
- Top with crushed peppermint candies
- Enjoy!
Notes
You can substitute the peppermint candies for candy canes. I know most of us have candy canes laying around the house this time of year!
Nutrition
Calories: 82kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 50mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin A: 43IU | Calcium: 16mg | Iron: 1mg
Did you make this recipe?We want to see! Tag us on Instagram @foodwinesunshine or use the hashtag #foodwinesunshine