I was never a huge fan of peppermint and chocolate except for Thin Mint Girl Scout Cookies. Like being told as a kid, just wait and I bet you’ll start to enjoy other sweets with a chocolate and mint combination. Well my friends and fellow bakers, if you love the combination then my Chocolate Chip Peppermint Shortbread will tickle your fancy. Even better, if you think you’re not a fan of mint and chocolate, this shortbread cookie will change your whole outlook. Enjoy Day 4 of Cookie Week 2019.
Chocolate Chip Peppermint Shortbread
Friends I know who say they don’t like mint and chocolate together usually change their mind when they take a bite of these shortbread cookies. One reason is mini chocolate chips are mixed into a buttery shortbread dough with crushed peppermint candy. Both of the ingredients add just enough sweetness along with the perfect amount of chocolate and mint. Viola! I just love, love, love this cookie.
Chocolate Chip Peppermint Shortbread
Next after the cookies have been rolled into logs, chilled, sliced, and baked then left to cool, decorating is in order. Chocolate chips and butter are melted together then drizzled or dolloped with the chocolate and sprinkled with crushed peppermint candy. Shortbread can be crisp yet the texture melts in your mouth and these cookies are no different.
Chocolate Chip Peppermint Shortbread
If you serve these cookies at any party or give as gifts, you’ll be the most popular baker around. These cookies are a delight and a breeze to make. Mix up the cookie dough, roll into logs, wrap, and refrigerate up to 2 days before baking. Freezing baked cookies is easy and can be done so for up to 3 months. Just bring out what you need and you’re all set. Happy Baking until Day 5…
Chocolate Chip Peppermint Shortbread
1 cup salted butter, room temperature
2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
2/3 cup mini semi-sweet chocolate chips
2 T. finely crushed peppermint candy plus 2 T. for sprinkling
1 t. pure vanilla extract
1/2 t. pure peppermint extract
Drizzle:
2/3 cup semi-sweet chocolate chips
4 T. unsalted butter
Beat butter in bowl of stand mixer until light and fluffy. Add in flour and confectioners, beating at low speed until well blended.
Add in chocolate chips, peppermint candy, and extracts until well mixed.
Roll dough into logs about 2-inches in diameter, wrap in plastic wrap, and chill at least one hour.
Heat oven to 375 degrees and line cookie sheets with parchment paper.
Slice logs into 3/4-inch slices and place 2-inches apart on cookie sheets. Bake 10-12 minutes until edges are light golden brown.
Cool on sheets for several minutes then remove to wire racks to cool completely.
When cookies are completely cool, make drizzle by placing chips and butter into a microwave safe bowl, heating 30 to 45 seconds until melted. Stir until well combined.
Drizzle chocolate on cooled cookies and sprinkle with reserved peppermint candy.
Makes about 3 dozen cookies.
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