Peppermint Bark Dark Chocolate Ganache Cookies

It's officially December and that means sweaters, hot drinks, and sparkling decorations. The holiday flavors of the season will start to make an appearance in everything we eat and there will be cookies galore on our social media feeds. It's the most wonderful time of the year, so why not celebrate with the most wonderful treat of the entire season: The Original Williams-Sonoma Peppermint Bark. It's my pleasure to participate in this year's Williams-Sonoma #BarkYeah campaign in collaboration with feedfeed! As feedfeed's chocolate editor, it was exciting to brainstorm new ways to use this timeless holiday confection. The result are these Peppermint Bark Dark Chocolate Ganache Cookies.   

 

 

Williams-Sonoma's peppermint bark is a nostalgic tradition each year. It's handcrafted using the finest ingredients including a custom blend of Guittard chocolate and triple-distilled oil of peppermint. Their master confection-makers pour out a layer of melted dark chocolate and a top layer of silky white chocolate. A topping of handmade peppermint candy pieces are sprinkled on for the final finish. It's the perfect texture and flavor in every bite.

 

 

Chocolate and peppermint are a happy holiday couple. In these cookies, you'll find a rich chocolate brownie-like texture with the slight crunch of peppermint bark in the center and a velvety dark chocolate ganache on top. A traditional thumbprint cookie taken to the next level. They're lovely for cookie swapping, gifting to neighbors and friends, or to make as a holiday dessert. Snacking on the peppermint bark while baking is a must, so put on some festive music and start eating (I mean baking).

 

 

Be sure to check out all the other participating food blogger recipes in this Williams-Sonoma #BarkYeah campaign found on feedfeed's site. Follow @williamssonoma #BarkYeah and @thefeedfeed #feedfeed (@the_feedfeed on Twitter) on social media to keep up to date on the newest peppermint bark inspired creations. #ad

 

 

 

Recipe

 

Peppermint Bark Dark Chocolate Ganache Cookies

 

Makes 26 cookies

 

 

7 oz (200g) all-purpose flour

1 oz (28g) dutch processed cocoa powder

1/4 tsp  baking soda

1/2 tsp  baking powder

1/4 tsp  fine sea salt

6 oz (170g)  unsalted butter, room temperature soft

3 1/2 oz (99g)  sugar #1

1/2 tsp  vanilla extract

2 oz (57g)  sugar #2, for rolling

1 1/2 oz (43g) Williams-Sonoma The Original Peppermint Bark, finely chopped

Peppermint Dark Chocolate Ganache, for filling (recipe below)

Preheat oven to 350F (176C). Line a large baking sheet with parchment paper or a Silpat.

 

In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside until ready to use.

 

In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugar #1 until light and fluffy, about 2 minutes. Add vanilla extract and mix until combined. On low, add dry ingredients and mix just until combined and a mass of dough forms.

 

Fill a small bowl with sugar #2. Scoop out 1 Tbsp of dough and roll into a round ball with the palms of your hands. Roll dough ball around in sugar to coat. Place onto prepared baking sheet and gently press a small indention into the center of the cookie about 3/4-inch wide. I used the tip of the cap from my vanilla extract bottle, but you can also just use your thumb. Repeat this process, spacing cookies about 1-inch apart, until all the cookies have been rolled. Bake for 8-10 minutes or until cookies are puffy. Remove cookies from the oven and set on a cooling rack. Immediately, indent the cookies again in the center to create a well for the peppermint bark and ganache. Let cool completely.

 

To fill the cookies, scoop 1/2 tsp of the finely chopped peppermint bark into the center of each cookie. Using a spoon, or a disposable piping bag filled with ganache, carefully fill the center of each cookie with dark chocolate ganache. If desired, garnish the cookies with any remaining peppermint bark pieces. Let Peppermint Bark Dark Chocolate Ganache Cookies set at room temperature.

 

Store cookies in an airtight container, at room temperature, for up to 1 week.

 

 

 

Peppermint Dark Chocolate Ganache

 

6 oz (170g)  60%-65% dark chocolate, roughly chopped

6 oz (180ml)  heavy cream

Pinch  fine sea salt

1/4 tsp  peppermint oil

1 Tbsp  unsalted butter, room temperature soft

 

In a heat-proof bowl, gently melt the dark chocolate over a double boiler (a pot of simmering water with the chocolate bowl snuggly fitted on top). Or, place the bowl of chocolate in the microwave and melt in 30 second intervals, stirring between each heating, just until melted. Take care not to burn the chocolate with this microwave method. Set aside until ready to use.

 

In a small pot, combine heavy cream and salt. Bring to a simmer, over medium-high heat, and then pour over the melted chocolate. Using a spoon or spatula, gently stir the mixture starting in the center of the bowl. As the ganache begins to form stir in wider circular motions until all the chocolate and cream have combined (emulsified). Stir in the peppermint oil. Using an immersion blender, or with a spoon, blend in the soft butter until no butter streaks remain.

 

 

*Disclaimer: This post was sponsored by Williams-Sonoma and feedfeed. All opinions and thoughts are my own. A big THANK YOU to Williams-Sonoma for their generous provision of The Original Peppermint Bark tin to create this recipe and post!