Peppermint Mocha Cookies (Edit recipe)

For the Peppermint Mocha Cookies

1. In a heat proof bowl add the chocolate and butter, and place over a double boiler with simmering water.
2. Stir the butter and chocolate every minute or so until it is completely melted and smooth. Just like with ganache, you do not want to over mix it or it will split. Once all of the chocolate and butter is melted and combined, remove from heat and stop stirring. Set aside.
3. In a small bowl, stir together the cocoa powder, hot water, and peppermint extract. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, granulated sugar, and eggs on medium-high speed for 2-3 minutes until light and pale in color.
5. Using a rubber spatula, fold in the chocolate-butter mixture and bloomed cocoa powder mixture until fully combined.
6. Then, add in the flour, cocoa powder, espresso powder, baking powder, and salt, and mix until just combined.
7. Allow cookie dough to rest at room temperature for at least 10 minutes to thicken up.
8. Meanwhile, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
9. Using a 2 tablespoon cookie scoop, scoop batter onto the prepared baking sheets about two inches apart.
10. Bake cookies for about 10 minutes until they are crackly, shiny, and appear set.
11. Allow cookies to cool completely on baking sheet before assembling.
12. Fill each muffin slot about 3/4 of the way full. Bake for 20-25 minutes.y the donuts, two or three at a time, for 30 seconds on each side for a total of about 2-3 minutes (about 1 minute for the donut holes). Dry donuts off on paper towels quickly and then immediately toss in the bowl of cinnamon sugar. Transfer to a cooling rack over a baking sheet to cool completely.

For the Whipped White Chocolate Ganache

1. In a large bowl, combine the white chocolate and 150g (⅔ cup) of heavy cream.
2. Heat the in the microwave in 20 second intervals until the chocolate is fully melted.
3. Cover the bowl and chill in the fridge overnight.
4. The next day, transfer the chilled white chocolate ganache to a bowl of a stand mixer fitted with a whisk attachment.
5. Whisk on high speed for for ½ minutes until thick.
6. With the mixer on low speed, slowly pour in another 150g (⅔ cup) of cold heavy cream.
7. Once all of the heavy cream is added, turn the mixer up to medium-high speed and whisk until stiff peaks form. Careful not to over-whisk! It only takes a few seconds, so don't take your eyes off of it.

For the Assembly

1. Pair the peppermint mocha cookies up and transfer the whipped white chocolate ganache to a piping bag with a medium piping tip (I used wilton 1M).
2. Pipe the whipped ganache onto the bottom cookie and gently press the paired cookie on top.
3. Top with crushed candy canes and enjoy!