Chocolate Peppermint Shortbread Cookies

Chocolate Peppermint Shortbread Cookies

Adapted from Land O’Lakes.com and Sweet Hope Cookies. com
Makes 30 cookies
Author Wendy Sondov themondaybox.com

Ingredients

  • ¾ cup unsalted butter room temperature
  • ½ cup confectioners sugar
  • 2 ounces unsweetened baking chocolate melted, cooled slightly
  • 1 ½ cups all-purpose flour
  • 1 cup combination mix chocolate and mint chips or ½ cup chocolate chips and ½ cup mint chips (or 1 cup chocolate chips and ¼ teaspoon peppermint extract)
  • Dipping chocolate optional: About 1 cup chocolate chips melted/ About 1 cup mint chips melted

Directions

  1. To “de-chip” the chocolate/mint chips, place the chips in the bowl of a food processor. Pulse until finely chopped. Do NOT run the processor with the “on” setting or the chips with melt.
  2. In the bowl of an electric mixer, cream together the butter, sugar, and melted chocolate. If using peppermint extract, add it now.
  3. Slowly add flour until a dough forms.
  4. Stir in “de-chipped” bits.
  5. Form into a log, wrap in wax paper and plastic wrap, and refrigerate until firm enough to slice (about 15 minutes in the freezer or 30 minutes in the fridge).
  6. When ready to bake: Pre-heat oven to 375 degrees F. Line a baking sheet with parchment paper.
  7. Slice the dough into ¼ – ½ ” thick slices and place on the baking sheet about 1” apart. These cookies spread very little.
  8. Bake for 8-9 minutes, until set but not dry looking.
  9. Cool for a few minutes on the baking sheet then move to wire racks to cool completely.
  10. If dipping in chocolate: In a small bowl, melt the chocolate in the microwave.
  11. Dip the cooled shortbread into the melted chocolate and place on waxed paper until set.
  12. For drizzle decorating, additional chips can be melted in a zip lock bag. Cut a tiny corner off the bottom of the bag in order to pipe drizzle lines.
  13. Cookies must be completely cool and/or chocolate completely set before storage. Store at room temperature in an airtight container for at least 2 weeks. Uncooked dough logs can be refrigerated for 3-4 days or frozen for 1 month.

Packing Tips

Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in an airtight container or zip lock bag. For longer storage, vacuum sealing is recommended.
**Important storage or shipping fact** Mint cookies will share their minty-ness with any item they are stored/packed with. Think mint banana bread, mint peanut butter cookies, or mint sourdough loaf. Not a good thought, is it? Store your Chocolate Peppermint Shortbread Cookies separately from other cookies. If mailing, make it a mint themed care package.