Yield: 36 cookies

Chocolate Peppermint Shortbread Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 30 minutes
Turn a simple shortbread cookie into a holiday delight! This Chocolate Peppermint Shortbread recipe features a buttery cookie dipped in melted dark chocolate and sprinkled with crushed peppermints. Make a batch of these for Christmas and watch them disappear!
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Turn a simple shortbread cookie into a holiday delight! This Chocolate Peppermint Shortbread recipe features a buttery cookie dipped in melted dark chocolate and sprinkled with crushed peppermints. Make a batch of these for Christmas and watch them disappear!

Ingredients

  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 ½ teaspoon vanilla extract
  • 1 ½ cups dark chocolate, melted
  •  20 peppermint candies, crushed in large pieces

Instructions

  1. Cream butter and powdered sugar for 2-3 minutes until thoroughly combined. Add in flour, salt, and vanilla. Mixture will be crumbly. Use hand to combine crumbs into one large dough ball (may take a few minutes).
  2. Lay out a large piece of plastic wrap. Drop dough onto plastic, roll plastic wrap over dough. Shape dough into a log (about 2 ½ inches diameter...rolling it on your countertop with the palms of your hand). Place wrapped dough in refrigerator for at least 30 minutes.
  3. Slice into ¼-inch cookies and place on a parchment paper lined baking sheet. Bake in a 350 degree oven for 10-13 minutes. Cool completely on wire rack.
  4. Dip one end of cookie into melted chocolate, sprinkling immediately with peppermint pieces. Lay on parchment paper to set (about one hour).

Notes

  • Year round shortbread cookies. You can make these all year long by substituting other colored starlight peppermints for the red and white peppermints.
  • Use your hands. Using your hands to roll the dough into a ball, then shape it into a log helps the crumbly mixture hold together. Without the warmth of your hands, the dough will not hold together enough to chill and slice.
  • Don't over bake. The shortbread may still look a little soft in the center when you take the cookies out of the oven. This is okay--it'll continue baking as it cools on the cookie sheet. Shortbread burns quickly, so keep a close eye on these if you leave them in the oven longer then 10 or 12 minutes.
  • Store- store cookies in airtight container for up to one week at room temperature. If you choose to freeze the cookies, do not add chocolate or peppermint until ready to serve.
  • Chocolate- I love using the Ghirardelli chocolate melting wafers. They taste amazing and melt smooth.

    • Nutrition Information:

    Yield:

    36

    Serving Size:

    1 cookie
    Amount Per Serving: Calories: 130Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 13mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 1g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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