Ingredients

The following ingredients have 24 Servings
  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp corn starch
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter (melted)
  • 1 tsp vanilla extract
  • 1 egg (room temperature)
  • 2 tbsp Peppermint Chocolate Creamer (or water)
  • 1/2 cup Andes Peppermint Crunch baking chips (plus more for sprinkling on top)
  • 1/3 cup heavy whipping cream
  • 3 tbsp International Delight's Peppermint Chocolate Truffle creamer
  • 4 oz bittersweet or semi-sweet chocolate (chopped)

Instruction

  • Whisk together flour, cocoa, baking soda, salt and corn starch. Set aside.
  • Cream sugars and butter together until light and fluffy.
  • Add in egg, vanilla and water and beat until well blended.
  • Gradually stir in dry ingredients.
  • Refrigerate dough for 1 hour.
  • Preheat oven to 350 degrees.
  • Spray mini muffin tin with cooking spray.
  • Use a cookie scoop to scoop dough into muffin tin wells.
  • Bake for 7-9 minutes or until the cookies are set.
  • Remove from oven and let rest for 2-3 minutes.
  • Using the back of a measuring spoon, create a well in the center of the cookie cups.
  • Sprinkle 1/4 tsp of Andes peppermint crunch baking chips or crushed candy canes into the well
  • Let rest for another 10 minutes before gently twisting to remove. Let cool.
  • Place chopped chocolate into a heat-proof container. (I use my Pyrex 2 cup measuring cup for easy pouring.)
  • To make the ganache, combine the heavy cream and creamer in a microwave safe container. Heat on medium heat in 30 second intervals until cream is almost at a simmer.
  • Pour hot cream over chopped chocolate. Let it sit for 8-10 minutes without touching.
  • Gently whisk the chocolate and cream together making sure to scrape down the sides. Continue whisking until nice and smooth.
  • Gently pour ganache into cookie cups.
  • Sprinkle top with Andes peppermint chips or crushed candy canes.