Preheat oven to convection 350°F. Beat room-temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until light and off-white, about 1–2 minutes.

Mix in the egg, vanilla extract, corn syrup, and molasses until fully combined.

Fold in all-purpose flour, baking powder, baking soda, and cocoa powder until a smooth dough forms.

Using a 1/3 cup scoop, portion cookie dough balls onto a parchment-paper-lined baking tray, leaving space between each.

Bake for 10–11 minutes.

Optional: For perfectly round cookies, use a circular cup or cookie cutter to gently swirl around each cookie right out of the oven. Let cookies rest on the tray for about 10 minutes before removing.

Heat heavy cream for 30–45 seconds until hot (not boiling). Pour over semi-sweet chocolate and let sit for 2 minutes, then stir until smooth and glossy.

Spoon about 2 tablespoons of ganache onto each cookie and spread evenly. Top with a Ghirardelli peppermint bark square.

Enjoy fresh or store in an airtight container in the fridge for up to 10 days.