Description
These Chocolate Peppermint Dipped Shortbread Cookies combine buttery, tender shortbread with rich semi-sweet chocolate and a refreshing peppermint crunch. Perfect for holiday gatherings or gifting, these cookies are easy to make and beautifully festive with a delightful balance of sweet and minty flavors.
Ingredients
Scale
Shortbread Dough
- 1 pound softened unsalted butter
- 1 cup granulated sugar
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
Chocolate Coating & Topping
- 12 ounces semi-sweet chocolate chips
- 3 peppermint candy canes, crushed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit. Line a 12 x 16 x 1-inch baking sheet with parchment paper, ensuring to leave a 1-inch overhang on either side to help easily lift the baked shortbread later.
- Make the Dough: In a large mixing bowl, add the softened unsalted butter, granulated sugar, and salt. Using a hand mixer or stand mixer fitted with a paddle attachment, beat the ingredients together until the mixture is light and fluffy.
- Add Flour: Gradually add the all-purpose flour, one cup at a time, into the butter mixture. Beat only until the flour is absorbed and just combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Press Dough into Pan: Transfer the dough onto the prepared baking sheet and press it evenly across the surface. Use a rolling pin or a glass to smooth and even out the dough surface for uniform thickness.
- Bake the Shortbread: Bake the dough in the center rack of the preheated oven for about 25 minutes, or until the edges are lightly golden.
- Cut the Cookies: While the cookies are still warm, use the parchment paper overhang as a guide to cut the shortbread into 1×3-inch rectangular pieces. Allow the cookies to fully cool in the pan before carefully removing them.
- Prepare Peppermint: Crush the peppermint candy canes into small pieces and set aside for decorating the chocolate-dipped cookies.
- Melt Chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second increments, stirring between each session until the chocolate is completely melted and smooth.
- Dip and Decorate: Dip one end of each cooled shortbread cookie into the melted chocolate, then lay it onto parchment paper. Immediately sprinkle the crushed peppermint candy over the chocolate end. Repeat for all cookies.
- Set the Chocolate: Let the dipped cookies sit at room temperature until the chocolate hardens fully before serving or storing.
Notes
- Ensure the butter is softened to room temperature to achieve a smooth, creamy dough consistency.
- Use parchment paper with a grid for easy cutting and precise cookie sizes.
- Cooling the cookies completely before dipping ensures the chocolate sets nicely without melting the cookie.
- Store cookies in an airtight container at room temperature for up to one week.
- For an extra festive touch, use red and green peppermint candies or add colored sprinkles instead of peppermint crumbs.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
