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Chocolate Peppermint Cookies with Ganache

5 from 2 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 1 Dozen


  • Parchment Paper


For The Cookies:

  • 1 cup Harry & David peppermint bark (chopped)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cocoa powder
  • 1 cup unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon peppermint extract

For The Ganache:

  • 16 ounces semi-sweet chocolate (chopped)
  • 1 cup heavy cream
  • peppermint bark pieces (chopped)


  • Preheat oven to 350° F and line baking sheet with parchment paper.
  • In a medium bowl, mix together flour, cocoa, salt, and baking soda then set aside.
  • With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in the vanilla and peppermint extract and mix until combined.
  • Add flour mixture to butter/sugar mixture and beat until just combined. Stir in chopped peppermint bark.
  • Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart.
  • Bake cookies for 10 minutes and set aside on cooling rack.

Make 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 to 45 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1 to 2 minutes.
  • Lay out a large sheet of parchment paper. Dip the cookies, halfway, into the warm ganache. Place the dipped cookies on paper. Sprinkle with peppermint bark pieces.
Course: Dessert
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