From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Chocolate Peppermint Sable Cookies
Warning0 allergens identified
Chocolate Peppermint Sable Cookies
Sable Cookies
Chocolate Peppermint Ganache
Chocolate Candy Cane Topping
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Instructions
1
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In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2
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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.
3
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Add in the egg yolk, milk, and vanilla, and mix until fully combined.
4
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Add in the dry ingredients and mix until jut combined.
5
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Shape the dough into a disk, wrap tightly with plastic wrap, and chill in the fridge for 1 hour or overnight.
6
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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.
7
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Cut out 2-inch circles and freeze the cutout dough for about 10 minutes. Repeat until all of the dough is used.
8
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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.
9
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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.
10
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In a small bowl, weigh out the chocolate. Set aside.
11
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In a small saucepan, bring the heavy cream to just shy of a simmer. Pour over the chocolate and stir to combine.
12
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If there are still pieces of chocolate, heat the ganache in the microwave in 10 second intervals until completely smooth.
13
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Stir in peppermint extract, then place in the fridge until thick, but pipeable.
14
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Heat the chocolate and oil over a double boiler or in the microwave in 20 second intervals until fully melted and smooth.
15
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Crush the candy canes into small pieces and place in a bowl.
16
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Transfer the ganache to a piping bag with a small round piping tip.
17
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Pair the cookies up, pipe ganache on the bottom cookie, and press the paired cookie on top.
18
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Chill the sandwiched cookies in the fridge for a few minutes so the filling will set.
19
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Dip each sandwich cookie in the melted chocolate then top with crushed candy cane pieces.
My Calorie Intake
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Tips & Tricks (5)
- Chill Dough for Precision Cutting 🧊Refrigerate your sable dough for at least 2 hours before cutting to prevent spreading and ensure crisp, defined cookie shapes with clean edges.
- Toast Candy Canes Before Crushing 🍬Briefly toast whole candy canes in a 300°F oven for 3-5 minutes before crushing to intensify their peppermint flavor and create a more satisfying crunch in the chocolate coating.
- Temper Chocolate for Glossy Coating 🍫Properly temper your chocolate by melting to 115°F, cooling to 80°F, then reheating to 88-90°F to achieve a smooth, snappy finish that won't bloom or crack.
- Balance Extract Ratios Carefully ⚖️Use peppermint extract sparingly (typically ¼ teaspoon per batch) as it's highly concentrated—add gradually and taste to avoid an overpowering medicinal flavor that masks the chocolate.
- Make Ganache at Perfect Temperature 🌡️Heat heavy cream to just below boiling (180-190°F), then pour over chopped chocolate and let sit 1-2 minutes before stirring—this ensures a silky ganache with proper emulsification for sandwich filling.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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