Chocolate Peppermint Christmas Cookies

Here's another great Christmas Cookie.

Chocolate Peppermint Christmas Cookies

Here's what you'll need:
2 Sheet Pans lined with Waxed Paper.

Batter:
8 TBS Butter
2 C Granulated Sugar
3/4 C Whole Milk
1 TBS Cocoa
1 Box of Instant Chocolate Pudding Mix
2 1/2 C Quick Cooking Oats
1 C Sweetened Shredded Coconut

Icing:
8 TBS Butter, softened to room temperature.
1 C Confectioner's Sugar
1 TBS Whole Milk
1/2 tsp Peppermint Extract
Red Gel Food Coloring

Chocolate Ganache:
3/4 C Semisweet Chocolate Chips
1 TBS Whole Milk
1 TBS Butter

In a Large Saucepan on Medium High Heat:
Butter
Milk
Sugar
Cocoa
Bring to a Boil. Boil for 2 minutes, stirring constantly

Add:
Oats
Pudding Mix
Coconut
Stir to combine well.
Transfer to a mixing bowl.

Use a 1 1/2" Cookie Scoop and drop Cookies onto the Sheet Pans.
Gently flatten with the bottom of a Stainless Steel Measuring Cup.
Refrigerate while making the Icing and Ganache.


Icing:
In a Large Bowl with a Hand Mixer:
Butter
Sugar
Milk
Beat until creamy smooth.
Add:
Peppermint
Food Coloring to desired hue.
Additional Sugar may be slowly added if the Icing appears to be too wet. You don't want it to be runny.

Ice each Cookie out to the edge.
Refrigerate them while you make the Ganache.
The Icing needs to set.


Chocolate Ganache:
In a saucepan on low heat:
Chocolate
Milk
Butter
Cook while stirring constantly until creamy smooth.
Remove from heat and set aside to cool for 10 minutes.
Spread each cookie with a layer of the Ganache, over the Red Icing.
Return them to the refrigerator until the Ganache is set.
Store them in covered containers between layers of Waxed Paper.

Enjoy!
Peace in the Kitchen!