Name: Recipe "Chocolate Peppermint Ganache Cookies"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2.5 cup all-purpose flour; 1 tsp baking soda; 0.5 tsp salt; 0.75 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; 16 oz semi-sweet chocolate (chopped); 1 cup heavy cream; 1 cup crushed candy cane pieces

Also worth a look: Deep Dish Chocolate Truffle Cookies, Oatmeal Cookies with White Chocolate and Dried Cranberries, and Crispy Chocolate Chip Oatmeal Cookies.

Why These Chocolate Peppermint Cookies Are My Go-To Holiday Treat

A good chocolate cookie is hard to beat, but dip it in chocolate ganache and top it with crunchy peppermint candy? That’s on another level. These cookies start with a fudgy base made from Dutch process cocoa, giving them a deep, dark flavor that’s not too sweet. After they cool, each one takes a quick dip in a silky homemade ganache that sets into a glossy shell. A sprinkle of crushed candy canes adds a festive crunch and a cool mint finish. My son Caleb loves helping crush the candy canes, and sneaking a few pieces, too. These are the cookies I bring to every holiday party and cookie exchange, and they always disappear first.

Why You’ll Love These Fudgy Chocolate Cookies

Fudgy chocolate cookie base made with Dutch process cocoa for a rich, dark flavor
Silky ganache that hardens into a smooth, glossy shell
Crunchy candy cane topping adds festive crunch and peppermint freshness

Dutch process cocoa gives the cookies a deeper, darker color and a more mellow chocolate flavor compared to natural cocoa. It also reacts differently with leavening, so stick with it for best results.
Semi-sweet chocolate for the ganache: use a good-quality bar or chips. Avoid chocolate chips with stabilizers if possible, they may not melt as smoothly.
Candy canes provide both crunch and peppermint flavor. Crush them finely enough that they stick to the ganache but not into dust.

Kitchen Tools You’ll Need for These Christmas Cookies

Electric mixer (stand or hand)
Baking sheets
Parchment paper or silicone baking mat
Cooling rack
Small saucepan for cream
Mixing bowls
Zip-top bag and rolling pin for crushing candy canes

Tips for Making the Best Chocolate Peppermint Ganache Cookies

Don’t overbake the cookies, they should look set around the edges but still soft in the center. They’ll continue baking from residual heat on the pan. Let them cool completely before dipping, or the ganache will slide right off. To crush candy canes easily, place them in a zip-top bag and smash with a rolling pin; this prevents mess and keeps pieces uniform. When making ganache, heat the cream just until bubbles form around the edges, if it boils, the ganache can seize. Let it sit on the chocolate for 30 seconds before stirring to ensure a smooth emulsion.

Fun Variations on Chocolate Peppermint Ganache Cookies

Swap the semi-sweet chocolate in the ganache for white chocolate for a sweeter, creamier contrast. If you’re a dark chocolate lover, use 60-70% cacao in both the dough and ganache. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend, the texture stays fudgy. You can also skip the candy canes and top with flaky sea salt for a salted chocolate version.

Ways to Serve These Holiday Cookies

These cookies are great on their own, but they’re even better with a glass of cold milk or a mug of hot cocoa. For a holiday dessert board, arrange them alongside peppermint bark, sugar cookies, and fresh berries. I also like to serve them after a rich meal, the mint cuts through the heaviness.

How to Store Your Chocolate Peppermint Ganache Cookies

Store these cookies in an airtight container at room temperature for up to 4 days. If your kitchen runs warm, refrigerate them to keep the ganache firm, just let them sit at room temperature for 10 minutes before serving.

Can You Freeze These Cookies? Yes, Here’s How

You can freeze the unbaked dough balls for up to 3 months. Scoop and arrange on a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding 1-2 minutes to the bake time. To freeze baked cookies, skip the ganache, freeze plain cookies in a single layer, then thaw and dip when ready.

Reheating Tips for Chocolate Peppermint Ganache Cookies

If you like a slightly warm, gooey cookie, microwave a dipped cookie for 5-10 seconds. The ganache will soften but won’t melt completely. Not recommended for large batches, serve at room temperature for best texture.

Frequently Asked Questions About Chocolate Peppermint Ganache Cookies

Can I use natural cocoa powder instead of Dutch processed?

You can, but the cookies won’t have the same deep color or mellow flavor. Dutch process cocoa is alkalized, which makes it less acidic and gives a darker, fudgier result. If you use natural cocoa, the dough may spread a bit more.

How do I crush candy canes without making a mess?

Place unwrapped candy canes in a sturdy zip-top bag and hit them with a rolling pin or heavy skillet. Go for small pieces, not dust, you want them to stick to the ganache without disintegrating.

Can I make these cookies ahead of time?

Yes. You can freeze the unbaked dough balls for up to 3 months, or bake the cookies (without ganache) and freeze them for up to 2 months. Thaw and dip in fresh ganache before serving.

Do I have to use heavy cream for the ganache?

Heavy cream gives the best texture: a smooth, firm ganache that sets nicely. Half-and-half will work but will yield a softer ganache that may not harden as firmly. Avoid milk, it’s too thin.

Can I use milk chocolate instead of semi-sweet?

Yes, but the cookies will be noticeably sweeter. Milk chocolate ganache also sets a bit softer. If you prefer a less sweet cookie, stick with semi-sweet or dark chocolate.

How long does the ganache take to set?

About 2 hours at room temperature, or 30 minutes in the refrigerator. Once set, the ganache is firm but still gives slightly when bitten.

Recipe

Chocolate Peppermint Ganache Cookies

Chocolate cookies dipped in chocolate ganache and sprinkled with candy cane pieces. Everyone's favorite holiday cookie!

mediumVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Dessert

Course

American

Cuisine

370 kcal

Calories

Ingredients

Servings

2.5 cup all-purpose flour
1 tsp baking soda
0.5 tsp salt
0.75 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
16 oz semi-sweet chocolate, chopped
1 cup heavy cream
1 cup crushed candy cane pieces

Instructions

1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. 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. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart. 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 3 minutes. Move to a cooling rack and cool completely.

5
While the cookies are cooling, make the ganache. Add the chocolate to a large bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges. Remove the cream from the heat and pour it over the chocolate. Let the mixture stand for 30-45 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes.
6
Lay out a large sheet of parchment paper or wax paper. Dip the cookies, halfway, into the warm ganache. Place the dipped cookies on paper. Sprinkle with 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.
7
Note-store cookies in an airtight container for up to 4 days.

Nutrition (per serving)

370kcal

Calorie breakdown

Protein5%20 kcal

Fat43%165 kcal

Carbohydrates52%200 kcal

How this was calculated — 12 of 13 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2196 kcal

baking sodaLeavening agents, baking soda0 kcal

saltSalt, table0 kcal

dutch processed cocoaCocoa, dry powder, unsweetened410 kcal

unsalted butterButter, salted1721 kcal

granulated sugarSugars, granulated924 kcal

light brown sugarSugars, brown912 kcal

vanilla extractVanilla extract14 kcal

semi-sweet chocolate chunks or chipsChocolate, dark, 60-69% cacao solids1390 kcal

semi-sweet chocolateChocolate, dark, 60-69% cacao solids2626 kcal

heavy creamCream, fluid, heavy whipping816 kcal

crushed candy cane piecesCandies, TWIZZLERS Strawberry Twists Candy835 kcal

Serving size ≈ 84 g · 32 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Chocolate, cookies, dessert, holiday, Oven Baked, peppermint, vegetarian

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