Description
These Chocolate Peppermint Dipped Shortbread Cookies combine buttery, tender shortbread with a rich semi-sweet chocolate dip and a festive peppermint crunch. Perfect for holiday gifting or any festive occasion, these cookies offer a delightful balance of smooth chocolate and refreshing peppermint atop a classic buttery base.
Ingredients
Scale
Cookie Dough
- 1 pound softened unsalted butter
- 1 cup granulated sugar
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
Topping
- 12 ounces semi-sweet chocolate chips
- 3 peppermint candy canes, crushed
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a 12 x 16 x 1-inch baking sheet with parchment paper, leaving a one-inch overhang on both sides for easy lifting later. Use parchment that features a smart grid for easy cutting.
- Mix Butter, Sugar, and Salt: In a large mixing bowl, add the softened unsalted butter, sugar, and salt. Beat using a hand mixer or stand mixer fitted with a paddle attachment until the mixture is light and fluffy, about 3-5 minutes.
- Add Flour: Gradually add the all-purpose flour, one cup at a time, mixing just until each portion is absorbed and well combined. Scrape the sides and bottom of the bowl as needed to ensure even mixing without overworking the dough.
- Shape and Bake Dough: Press the dough evenly into the prepared baking sheet. Use a rolling pin or a glass to smooth the surface and ensure an even thickness. Place on the center rack of your oven and bake for 25 minutes, or until the edges are lightly golden.
- Cut the Cookies: While still warm, use the parchment paper grid lines as a guide to cut the dough into 1×3-inch rectangular pieces. Allow the cookies to cool completely in the baking sheet before carefully removing.
- Prepare Peppermint Candy: Crush the peppermint candy canes into small pieces using a rolling pin or a mortar and pestle. Set aside for decorating.
- Melt Chocolate: Place the semi-sweet chocolate chips in a small microwave-safe bowl. Heat in 30-second increments, stirring thoroughly between each, until the chocolate is smooth and fully melted.
- Dip and Decorate Cookies: Dip one end of each cooled shortbread cookie into the melted chocolate. Place the dipped cookies onto parchment paper, then immediately sprinkle the crushed peppermint pieces over the chocolate before it sets.
- Set Chocolate: Allow the dipped cookies to sit at room temperature until the chocolate hardens completely, about 30-60 minutes, so the peppermint adheres well and the chocolate coating is firm.
Notes
- Ensure the butter is softened to room temperature for easier mixing and a tender crumb.
- Use high-quality semi-sweet chocolate for the best flavor and smooth melting.
- Crushing the peppermint candy too finely will make it harder to handle; medium-sized pieces provide a better texture and appearance.
- The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for longer storage.
- For a dairy-free version, substitute with vegan butter and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
