Chocolate Peppermint Shortbread Cookies
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
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Total Time
57 mins
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Servings
36 cookies
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Calories
130 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Peppermint Shortbread Cookies
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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!
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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
- 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).
- Lay out a large piece of plastic wrap. Drop dough onto plastic, roll plastic wrap over dough. Shape dough into a log (about 2 1/2 inches diameter...rolling it on your countertop with the palms of your hand). Place wrapped dough in refrigerator for at least 30 minutes.
- Slice into 1/4-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.
- 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
Show Details
Serving
1cookie
Calories
130kcal
(7%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
14mg
(5%)
Sodium
13mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 130kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 14mg | 5% |
| Sodium | 13mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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