Description
These Peppermint Chocolate Dipped Shortbread cookies combine buttery, tender shortbread with semi-sweet chocolate and crushed peppermint candies for a festive and delicious treat. Perfect for holiday celebrations or any time you want a sweet, minty cookie with a satisfying crunch.
Ingredients
Shortbread Cookies
- 1 cup unsalted butter, room temperature
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp salt
Topping
- 4 ounces semisweet chocolate chips
- ¼ cup peppermint candy, crushed
Instructions
- Prepare the shortbread dough: Cream the softened unsalted butter in a stand mixer until smooth. Add the powdered sugar and vanilla extract and continue mixing until well blended and creamy.
- Incorporate dry ingredients: Gradually add the all-purpose flour and salt to the butter mixture. Mix slowly until a crumbly dough forms. The dough will look like crumbs in the mixer, but when squeezed together in your hands, it should hold its shape. Avoid overmixing.
- Chill the dough: Shape the dough into a disk or oval ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This ensures the dough firms up and helps the cookies maintain their shape during baking.
- Preheat and roll out: Preheat your oven to 325°F (163°C). Once the dough is chilled, roll it out on a lightly floured surface and use cookie cutters to create festive shapes, or cut the dough into squares, rectangles, or circles with a pastry cutter.
- Bake the cookies: Place the cut dough onto a baking sheet lined with parchment paper. Bake at 325°F for 15-18 minutes, or until the edges are just slightly golden brown. Take care not to overbake, as this can make the shortbread too crumbly.
- Melt the chocolate: While the cookies bake, melt the semisweet chocolate chips in the microwave in 30-second increments, stirring thoroughly between each, until smooth and fully melted.
- Dip and decorate: Allow the baked cookies to cool completely. Dip half of each cookie into the melted chocolate, then immediately sprinkle the crushed peppermint candy bits over the chocolate side. Place the decorated cookies flat on parchment paper.
- Set the chocolate: Let the cookies sit at room temperature or place them in the refrigerator until the chocolate hardens slightly and sets firmly. Once set, the peppermint chocolate dipped shortbread cookies are ready to enjoy.
Notes
- For best results, use room temperature butter to ensure proper creaming with sugar.
- Do not overmix the dough after adding flour to keep the shortbread tender and crumbly.
- You can substitute peppermint candy with crushed candy canes or peppermint bark for decoration.
- Store the cookies in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.
- For a dairy-free version, use a dairy-free butter alternative and dairy-free chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
