Fudgy-Filled Peppermint Chocolate Chip Cookies
Preheat oven to 350° F.
In a small saucepan, bring evaporated milk to a scald. Remove from heat and add morsels. Stir to melt. Transfer mixture to a bowl and chill in refrigerator until thick and stiff, approximately 20 minutes.
Break apart cookie dough into 24 squares. Gently flatten each square between your hands. Place 12 flattened squares onto an ungreased baking sheet. Remove ganache mixture from refrigerator. Place approximately 1 teaspoon of ganache into the center of each cookie on the sheet. Sprinkle crushed candy canes on top of the ganache. Top each cookie with 1 of the remaining flattened cookies. Pinch together sides of each cookie to seal and roll into balls. Place on baking sheet.
Bake for 12-14 minutes or until slightly golden around the edges. Remove baking sheet from oven and place on cooling rack. Let cookies cool to room temperature before serving.
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