Peppermint Chocolate Chip Shortbread Cookies
User Reviews
4.1
Peppermint Chocolate Chip Shortbread Cookies
Description
The Peppermint Chocolate Chip Shortbread Cookies start with a base of softened butter blended with flour and powdered sugar to create a tender, crumbly dough. Adding mini semi-sweet chocolate chips and finely crushed peppermint candy provides both bursts of chocolate and mint flavor throughout each slice. The dough is shaped into a firm log and chilled to ensure clean, even slices that bake into cookies with light golden edges. Once baked and cooled, the cookies are enhanced by a drizzle of melted semi-sweet chocolate mixed with butter, topped with additional crushed peppermint for a festive finish.
The result is a crisp-but-tender cookie with the sweet richness of chocolate balanced by the cool, refreshing peppermint notes. The combination of textures from the shortbread, chocolate chips, and candy bits gives a satisfying treat with each bite. The chocolate drizzle sets on the surface adding an extra layer of flavor and decoration.
These cookies work well served alongside tea or coffee during the holidays, or packaged for sharing. The peppermint flavoring distinguishes them from standard chocolate chip shortbread and adds a seasonal element. Chilling the dough log before slicing ensures consistent cookie thickness and an even bake.
Ingredients
- 1/2 /2 cup butter softened
- 1 cup all-purpose flour
- 1/4 /4 cup powdered sugar
- 1/3 /3 cup semi-sweet chocolate chips mini, real
- 1 tablespoon Peppermint candy finely crushed
- 1/2 /2 teaspoon vanilla
- 1/4 /4 teaspoon peppermint extract
- Drizzle and Topping:
- 1/3 /3 cup chocolate chips semi-sweet
- 2 tablespoons butter
- 1 tablespoon candy canes finely crushed
Instructions
- Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
- Place butter in a large bowl and beat until fluffy. Add the flour and powdered sugar; beat at low speed until well mixed. Add 1/3 cup mini chocolate chips, 1 tablespoon crushed peppermint candy, vanilla and peppermint extract; continue beating until mixture is combined well.
- Roll dough into a log (about 2-inches in diameter) and chill for an hour.
- Slice into 3/4 inch slices and bake for 10-12 minutes or until edges are light golden brown.
- Cool for a couple of minutes on the cockie sheet and then cool on a wire rack.
- Combine 1/3 cup chocolate chips and butter in a bowl. Microwave 30-45 seconds until chips are melted. Stir until chocolate is smooth.
- Drizzle over shortbread with a fork. Sprinkle with 1 tablespoon crushed peppermint candy.
Notes
- Chilling the dough for an hour before slicing makes handling easier and helps the cookies hold their shape during baking.
- Use finely crushed peppermint candy for better distribution in the dough and as a decorative topping.
- Allow cookies to cool slightly on the baking sheet before transferring to a wire rack to prevent breakage.
- The chocolate and butter drizzle should be smooth and slightly cooled before drizzling to avoid melting the cookies.
User Reviews
Overall Rating
4.1
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