Peppermint Pie Cookies

  • Prep Time

    45 minutes (chill time: 2 hours)

  • Cook Time

    8-12 minutes

  • Course


  • Yield



  • For the Cookies

  • For the Filling


COMBINE flour, cocoa powder and baking powder in a bowl and set aside.

BEAT butter and sugar on medium speed for 2-3 minutes, scrape down the sides halfway through. Add eggs, vanilla and peppermint extract. Beat on medium-low speed for 1 more minute. Gradually add the flour mixture and continue mixing until a stiff dough has formed. Wrap dough in plastic and refrigerate for at least 90 minutes.

LINE cookie sheets with Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing and set aside. Rough the dough into 1-inch balls, toss in cocoa powder, then press your thumb into the center to create a cavity. Place dough on parchment-lined baking sheet, using SmartGrid® lines to ensure even spacing, and press a fork into the edges of the cookie to create a decorative edge. Freeze for 30 minutes.

PREHEAT oven to 350°F. Bake cookies for 8 to 12 minutes or until set. Remove from the oven and use the back of a wooden spoon to press out the cavity again. Transfer to a wire rack to cool completely.

COMBINE white chocolate and heavy cream in a microwave safe bowl. Heat on low power, stirring every 20 seconds until combined and smooth. Let cool for 15 minutes, stirring occasionally.

FILL cookies with white chocolate ganache. Sprinkle on crushed peppermints and return to the refrigerator to set. Store in refrigerator until ready to serve.