Buttery chocolate cookies, sandwiched with a smooth chocolate peppermint ganache, and dipped in more chocolate and crushed candy canes, these chocolate peppermint sable cookies are a Christmas cookie dream!
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These chocolate peppermint sable cookies are as delicious as they are cute! Sandwiched together with a smooth chocolate peppermint ganache and dipped in chocolate and crushed candy canes, these festive cookies taste just like Christmas. If you're in need of some Christmas cookie gift box ideas, I have an entire post dedicated to one here!
Ingredients
- All-Purpose Flour: You'll one cup of all-purpose flour.
- Cocoa Powder: I prefer using dutch-process cocoa powder, but you can use whatever you have on hand!
- Baking Soda: You'll need ¼ teaspoon of baking soda.
- Unsalted Butter: You'll need 75g of room temperature unsalted butter for the cookie dough.
- Granulated Sugar: You'll need 66g of granulated sugar for the cookie dough.
- Egg Yolk: You'll need one egg yolk for this recipe. Depending on the size of your egg yolk, you'll need to add about 2-3 tablespoon of milk to add enough moisture to the cookie dough.
- Chocolate: Use semisweet, dark, or milk chocolate for the ganache and for dipping.
- Heavy Cream: You'll need less than ¼ cup of heavy cream for the ganache.
- Neutral Oil: Add a neutral oil to the chocolate so it sets smooth rather than chalky.
- Candy Canes: Top each sandwich cookie with crushed up candy cane pieces after dipping in chocolate!
FAQ
This chocolate peppermint ganache is made with just heavy cream, chocolate, and a touch of peppermint extract. Typically, ganache is made by bringing the heavy cream to a simmer and then pouring over the chocolate. But since this is such a small amount, I find that it's easier to just heat the heavy cream in the microwave for about 30 seconds, then adding the chocolate and stirring until smooth. Be wary of over-heating the cream or chocolate or the ganache might split. When ganache splits, the fat solids separate and it appears grainy. If this happens, sometimes it can be fixed by adding a splash of cold heavy cream or small amount of butter.
- Electric mixer: A stand mixer or a hand-held electric mixer is needed to properly cream the butter and sugar together.
- Parchment paper: To avoid the cookies sticking, line each baking sheet with parchment paper.
- Kitchen scale: You'll need a kitchen scale to weigh all of your ingredients (read why below)!
Other holiday recipes you'll love
How to accurately measure ingredients for baking
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Print📖 Recipe
Chocolate Peppermint Sable Cookies
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 sandwich cookies 1x
- Category: cookies
- Method: baking
- Cuisine: American
Description
These chocolate peppermint sable cookies are as delicious as they are cute! Sandwiched together with a smooth chocolate peppermint ganache and dipped in chocolate and crushed candy canes, these festive cookies taste just like Christmas.
Ingredients
For the Chocolate Sable Cookies:
- 120g (1 cup) all-purpose flour
- 21g (¼ cup) cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
- 75g (⅓ cup; 5 ½ tbsp) unsalted butter (room temp)
- 66g (⅓ cup) granulated sugar
- 1 egg yolk
- 2 tbsp milk
- ½ tsp vanilla paste or extract
For the Chocolate Peppermint Ganache:
- 42g (3oz; about 3 tbsp) heavy cream
- 70g (2 ½ oz) chocolate
- ¼ tsp peppermint extract
For the Chocolate Candy Cane Topping:
- 70g (2 ½ oz) chocolate
- 1 tsp neutral oil
- crushed candy canes
Instructions
For the Chocolate Sable Cookies:
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed for 2-3 minutes until light and fluffy.
- Add in the egg yolk, milk, and vanilla, and mix until fully combined.
- Add in the dry ingredients and mix until jut combined.
- Shape the dough into a disk, wrap tightly with plastic wrap, and chill in the fridge for 1 hour or overnight.
- On a lightly floured surface, roll out cookie dough to ¼" thick. Rolling the dough out between two pieces of floured parchment paper also helps to prevent the dough from sticking.
- Cut out 2-inch circles and freeze the cutout dough for about 10 minutes. Repeat until all of the dough is used.
- While the cutout dough is chilling in the freezer, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
- Place the cut out cookie dough on prepared baking sheets about an inch apart and bake the cookies for about 10 minutes. Allow cookies to cool completely on the baking sheet.
For the Chocolate Peppermint Ganache:
- In a small bowl, weigh out the chocolate. Set aside.
- In a small saucepan, bring the heavy cream to just shy of a simmer. Pour over the chocolate and stir to combine.
- If there are still pieces of chocolate, heat the ganache in the microwave in 10 second intervals until completely smooth.
- Stir in peppermint extract, then place in the fridge until thick, but pipeable.
For the Chocolate Candy Cane Topping:
- Heat the chocolate and oil over a double boiler or in the microwave in 20 second intervals until fully melted and smooth.
- Crush the candy canes into small pieces and place in a bowl.
For Assembly:
- Transfer the ganache to a piping bag with a small round piping tip.
- Pair the cookies up, pipe ganache on the bottom cookie, and press the paired cookie on top.
- Chill the sandwiched cookies in the fridge for a few minutes so the filling will set.
- Dip each sandwich cookie in the melted chocolate then top with crushed candy cane pieces.
Notes
- Be sure to keep the cookies dough cold at all times when working with it. Whenever you are not using it, place it in the fridge or freezer.
- I recommend freezing the rolled out dough for a few minutes to make it easier to cut out cookies, then freeze the cutout cookies again to ensure they hold their shape in the fridge.
- If your ganache ever thickens up too much once it's already in the piping bag, place a small plastic bag over it and place the whole thing in a cup of warm water. After about 30 seconds or so, it should loosen up into a wipeable consistency again.
Nutrition
- Serving Size: 1 cookie
- Calories: 228
- Sugar: 16.1 g
- Sodium: 94.4 mg
- Fat: 12.9 g
- Carbohydrates: 27.9 g
- Protein: 3.2 g
- Cholesterol: 39.4 mg
Keywords: chocolate peppermint sable cookies, chocolate peppermint ganache, chocolate sable cookies, chocolate peppermint cookies
Did you make this recipe? Let me know how it turned out!