Chocolate Peppermint Sable Cookies
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:
- 120 g (1 cup) all-purpose flour
- 21 g (¼ cup) cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 75 g (⅓ cup) unsalted butter, 5 ½ tbsp, room temp
- 66 g (⅓ cup) granulated sugar
- 1 egg yolk
- 2 tablespoon milk
- ½ teaspoon vanilla paste or extract
For the Chocolate Peppermint Ganache:
- 42 g (3 tablespoon) heavy cream, 3 oz
- 70 g (2 ½ oz) chocolate
- ¼ teaspoon peppermint extract
For the Chocolate Candy Cane Topping:
- 70 g (2 ½ oz) chocolate
- 1 teaspoon 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 Facts
Serving: 1cookie | Calories: 226kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 92mg | Potassium: 98mg | Fiber: 2g | Sugar: 14g | Vitamin A: 280IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 1mg
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