These peppermint bark thumbprint cookies feature a soft and chewy chocolate cookie filled with a dark chocolate ganache and a piece of peppermint bark! Rolling the cookie dough ball in coarse sanding sugar before baking gives the cookies an extra crunch and holiday sparkle
Makes 24cookies
Ingredients
Chocolate Cookie
170g(3/4 cup) unsalted butter, room temperature
165g(3/4 cup + 1 tbsp) brown sugar
50g(1/4 cup) granulated sugar
1large egg , room temperature
1tsp vanilla
180g(1 1/2 cup) all-purpose flour
50g(1/2 cup + 1 tbsp) cocoa powder
1/2tspsalt
1/2tspbaking powder
1/4tspbaking soda
Dark Chocolate Ganache
200g(1 cup) dark chocolate, roughly chopped
1/2cupheavy cream
Garnish
Coarse sanding sugar
Peppermint bark
Instructions
Chocolate Cookie
Preheat oven to 350F and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars on medium speed until smooth, about 1 minute.
Add egg and vanilla and mix until combined.
In a separate bowl, whisk together all the dry ingredients.
Add dry ingredients to the butter-sugar mixture and mix on low speed until no dry streaks remain, about 1 – 2 minutes.
Using a tablespoon, portion out dough balls. Each dough ball should have 1.5 - 2 tablespoons of dough. Roll dough ball between the palms of your hands until smooth and place on a lined baking sheet. If the dough is too sticky at this point, refrigerate dough balls for 15 minutes.
Roll each dough ball in coarse sanding sugar and place on lined baking sheet, leaving 2-inches between each ball.
Using a teaspoon, press spoon into the top of each dough ball to create an indent.
Transfer the baking sheet to freezer and let dough chill for 10 minutes.
ake cookies for 10 – 12 minutes, until the edges are set but centres are still tender. Allow cookies to cool on baking sheet for 20 minutes before transferring to as wire rack to cool completely.
Dark Chocolate Ganache
While the cookies are cooling, make the dark chocolate ganache filling.
Place chopped chocolate in a medium heatproof bowl.
Heat up cream in a small pot until it reaches a light simmer. Pour cream over the chopped chocolate. Allow the chocolate mixture to sit for 5 minutes. Add salt and whisk until the chocolate has fully melted.
Transfer ganache to a piping bag.
Assembly
Fill cookies with ganache and garnish with a piece of peppermint bark.