Chocolate Peppermint Shortbread
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: About 20 cookies
 
Ingredients
  • 1 cup butter, softened
  • ½ cup granulated sugar
  • ½ tsp. vanilla extract
  • ¼ tsp. peppermint extract
  • ¼ tsp. salt
  • 2 cups all-purpose flour
  • ⅓ cup crushed candy canes + more for topping
  • ⅓ cup chopped chocolate or mini chocolate chips
  • 1 cup regular chocolate chips
Instructions
  1. Using a stand mixer or a large bowl and a hand mixer, cream together butter and sugar. Add the vanilla extract, peppermint extract, and salt.
  2. Add the flour and mix well to combine. For the cookies to hold their shape, you need every bit of flour to come into contact with the butter.
  3. Add the candy canes and chopped chocolate and mix well to combine.
  4. You have two ways you can make the cookies. You can spray an 8 x 8 baking pan with nonstick cooking spray and line with parchment paper for rectangular or square cookies, or you can roll the dough into a log and wrap tightly in plastic wrap for circle cookies. Either way they will be delicious! If you are newer to making shortbread, I recommend the circle cookie method. Pack your dough tightly in your preferred shape, and refrigerate for 8 hours or overnight.
  5. When ready to bake, preheat the oven to 350 degrees Fahrenheit. Slice your circle cookies or remove the dough from the baking pan and cut into squares or rectangles. Place on a rimmed baking sheet lined with parchment paper and bake for 12-14 minutes. The shortbread cookies will spread a little bit. Use a metal cookie cutter for circle cookies or a metal spatula for the squares/rectangles. You can "scoot" your dough to the desired shape while it's still warm.
  6. When the cookies are completely cool, melt the chocolate chips and dip the cookies in. Sprinkle with candy canes and let sit until the chocolate has hardened.
  7. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/chocolate-peppermint-shortbread/