Mint-Chocolate Dipped Shortbread Cookies

18 Dec

mint chocolate dipped short bread

A delicious little festive morsel. The cookie is crisp, buttery and not too sweet which complements the chocolate and candy perfectly.

Time: 30 minutes + chill           Yield: 20


  • 1/2 cup butter
  • 2 tbsp sugar
  • 1/4 cup confectioners sugar
  • 1 tsp vanilla extract
  • 1 cup AP flour
  • 1/4 tsp salt
  • 1 cup chocolate chips (I used milk chocolate but use what you like)
  • 1 tsp peppermint extract
  • 3 mini candy canes, crushed

How to make it

  • Beat butter, sugars, and extract until fluffy – at least 10 minutes. Combine flour and salt and slowly incorporate into butter mixture. Form dough into a ball and refrigerate for at least 30 minutes.
  • Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  • Roll dough into a log and gently slice into 1/2 inch pieces. Place on lined baking sheets. Bake for 12-15 minutes, until edges begin to brown. Transfer to cooling rack, reserving parchment lined sheets.
  • Once cookies are fully cooled, place half of chocolate chips in a small microwave safe glass bowl. Microwave in 30-second intervals until creamy and smooth, mixing well after each interval. Stir in half of mint extract and dip half of each cookie in chocolate. Transfer back to lined sheet and sprinkle with candy pieces. Continue with half of cookies. Repeat process until all are dipped and sprinkled with candy. Place sheets in fridge for about 30 minutes until chocolate is set. Store cookies in an airtight container.

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