Chocolate-Peppermint Puddle Cookies

Makes about 1 1/2 dozen

I think chocolate and peppermint is one of the best flavor combos, so naturally these thumbprints are some of my favorite Christmas cookies. I’m a sucker for dark chocolate so I like bittersweet bars for the ganache filling. If you prefer a sweeter version, semi-sweet chocolate is also a great option.

Ingredients

1/2 cup plus 1 Tbsp. butter, softened

2/3 cup sugar

1 large egg yolk

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

3 Tbsp. heavy cream, divided

1 tsp. vanilla extract

6 oz. bittersweet chocolate, coarsely chopped

Crushed candy canes

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper.

Beat 1/2 cup butter and sugar at medium speed with an electric mixer until creamy. Gradually add egg yolk, and beat until combined.

Stir together flour and cocoa powder. Add to butter mixture, and beat until combined. Beat in 1 Tbsp. heavy cream and vanilla.

Roll dough into 1-inch balls and place on prepared baking sheets 1 inch apart. Use the end of a wooden spoon to make indentations in the center of cookies. Bake, in batches, 12 minutes or until cookies are firm. Remove to wire racks to cool, and reform indentations with spoon, if needed.

While cookies bake, make ganache filling. Melt chocolate with remaining 1 Tbsp. butter and 2 Tbsp. heavy cream in a small saucepan over medium heat, stirring constantly.

Fill each indentation with chocolate ganache and sprinkle with crushed candy canes.

Bittersweet Chocolate Pudding

Serves 6

Sometimes simple is the way to go. That’s how I feel about this pudding. It doesn’t have any fancy garnishes. It’s not super trendy. It’s no fuss. It’s my trusty dessert that’s super easy and versatile. Need a quick pie filling? This is it. Want to make the recipe your own? This one fits the bill too. Add some espresso, peppermint extract instead of vanilla, add a bit of rum—the options are endless.

Ingredients

2 cups milk, divided

1/4 cup sugar

4 tsp. cornstarch

2 large egg yolks

8 oz. bittersweet chocolate, finely chopped

1/2 tsp. vanilla extract

Garnishes: whipped cream, chocolate shavings

Instructions

Whisk together 1/2 cup milk, sugar, cornstarch, and egg yolks in a medium bowl. Set aside.

Bring remaining 1 1/2 cups milk to a simmer in a saucepan over medium heat. Gradually whisk hot milk into egg yolk mixture. Return mixture to saucepan and place over medium heat. Cook, stirring constantly, until mixture thickens and coats the back of a spoon.

Place chocolate in a medium bowl. Pour hot mixture over chocolate and add vanilla. Stir until chocolate is melted and mixture is smooth. Place plastic wrap over the surface of the pudding to prevent a skin. Refrigerate 2 to 3 hours or until cooled.

To serve, divide pudding between serving bowls. Top with whipped cream and chocolate shavings.