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Chocolate Peppermint Shortbread
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
95 minutes
Indulgent chocolate shortbread cookies dipped in rich chocolate and topped with crushed peppermint - a festive delight!
Ingredients:
  • 1/4 cup (29g) Dutch-process cocoa powder
  • 2 cups (250g) all-purpose flour
  • 2 sticks (230g) unsalted butter, at room temperature
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup peppermint candies
  • 1 cup semi-sweet chocolate chips
Instructions:
  • Sift together the flour and cocoa powder into a small bowl using a sifter or fine-mesh sieve. Keep it aside.
  • In a stand mixer or handheld electric mixer, combine butter and sugar on low speed until fully mixed. Increase speed to medium and beat until fluffy and creamy, about 3 minutes.
  • Mix in the peppermint extract and salt on low speed until just combined.
  • Incorporate the dry ingredients: Slowly mix the dry ingredients into the butter mixture on low speed until just combined, around 1 minute. Pause once to scrape down the sides and bottom of the bowl with a rubber spatula. The dough will be soft and slightly sticky. If it appears dry and crumbly, add softened butter 1 teaspoon at a time until it reaches the right consistency.
  • Divide the dough in half and place one portion on a large piece of plastic wrap. Fold the plastic over to cover the dough and shape it with your hands into a 2-inch diameter, 4 to 5-inch long log. Repeat with the second portion. Don't worry about perfection!
  • Allow the cookie logs to rest in the refrigerator for approximately 1 hour, or until they become firm.
  • Arrange two oven racks in the middle and bottom positions. Preheat oven to 350°F as the cookies finish chilling. Line two baking sheets with parchment paper.
  • Slice the cookies: With a sharp chef’s knife, cut the log into 1/4-inch thick rounds. Place the rounds on both baking sheets, ensuring there's 1 inch of space between each for spreading.
  • Bake the cookies at 350°F for 10 minutes or until set, rotating the pans halfway through. The cookies will transition from glossy to matte and slightly soft; they should barely indent when gently tapped with fingers. If they appear shiny or too soft, bake for an additional 2 minutes until firm.
  • Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire cooling rack to cool completely. Set aside the parchment paper-lined baking sheets for decorating later.
  • Crush the peppermint candies: Grind the peppermint candies into 1/8 to 1/4 inch pieces in a spice grinder, mortar and pestle, or by placing them in a zip-top bag and crushing with a mallet or rolling pin. Transfer to a small plate.
  • Create a luscious melted chocolate: Place the chocolate chips in a microwave-safe bowl and microwave in 30-second increments, stirring in between, until the chocolate transforms into a silky, uniform consistency.
  • Indulge in the fun: Gently dip each cooled cookie halfway into velvety melted chocolate, then generously sprinkle with crushed peppermint candy on the top side. Any extra candy can be saved for another batch. Place the cookies on parchment paper-lined baking sheets and let the chocolate set completely before devouring.

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