Chocolate Peppermint Shortbread Cookies
Indulge in the perfect blend of festive flavors with these Chocolate Peppermint Shortbread Cookies! Featuring a buttery shortbread base infused with a touch of peppermint extract, these cookies are dipped in rich melted chocolate and topped with a sprinkle of crushed candy canes for a delightful holiday crunch. With just 20 minutes of prep, this recipe is as easy as it is impressive, making it an ideal choice for holiday cookie trays, parties, or homemade gifts. The contrast of the crumbly shortbread, smooth chocolate, and crisp peppermint candy creates a satisfying texture and taste combination that's irresistibly festive. Bake a batch of these holiday favorites and enjoy the sweet spirit of the season!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon peppermint extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
- 8 ounces semi-sweet chocolate chips
- 0.5 cup crushed candy canes
Instructions
Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and peppermint extract until combined.
Gradually add the all-purpose flour and salt to the butter mixture, mixing until the dough starts to come together. The dough will be slightly crumbly but should hold together when pressed.
Transfer the dough to a lightly floured surface and roll it out to about 1/4 inch thickness.
Use a cookie cutter to cut out shapes. Re-roll the scraps and continue cutting until all the dough is used.
Place the cut-out cookies on the prepared baking sheets, about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are just lightly golden. Allow the cookies to cool completely on a wire rack after baking.
While the cookies are cooling, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth.
Dip the cooled cookies halfway into the melted chocolate, allowing any excess to drip off, and place the dipped cookies on parchment paper.
Sprinkle the crushed candy canes over the melted chocolate before it sets.
Let the chocolate harden completely at room temperature or place the cookies in the refrigerator for faster setting.
Store the cookies in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 13.2 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 3 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 11 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
