Chocolate Peppermint Shortbread Cookies

Chocolate Peppermint Shortbread Cookies: A Festive Holiday Treat:

Introduction:

These Chocolate Peppermint Shortbread Cookies are the ultimate holiday indulgence. The buttery shortbread base is dipped in rich chocolate and topped with crushed peppermint candies, making them the perfect combination of festive flavors and textures. Ideal for cookie exchanges, holiday gifts, or just enjoying with a hot cup of cocoa, these cookies are as beautiful as they are delicious.

Ingredients:

For the Shortbread Cookies:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

For the Chocolate Coating:

  • 1 1/2 cups semi-sweet or dark chocolate chips
  • 1 tablespoon coconut oil (optional, for smoother coating)

For the Topping:

  • 1/2 cup crushed peppermint candies or candy canes
  • Sea salt flakes (optional, for garnish)

Preparation Tips:

  1. Use Room Temperature Butter: Softened butter ensures the shortbread dough comes together smoothly.
  2. Chill the Dough: Chilling the dough before baking prevents the cookies from spreading too much in the oven.
  3. Crush Peppermints Properly: Place the candies in a sealed plastic bag and crush them with a rolling pin for an even texture.
  4. Melt Chocolate Carefully: Use a microwave in short intervals or a double boiler to prevent the chocolate from burning.
  5. Decorate Quickly: Add the crushed peppermint and salt immediately after dipping the cookies, as the chocolate sets quickly.

Instructions:

Step 1: Make the Shortbread Dough

  1. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
  2. Mix in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

Step 2: Shape and Chill

  1. Divide the dough into two portions. Roll each portion into a log about 2 inches in diameter and wrap in plastic wrap.
  2. Chill in the refrigerator for at least 1 hour, or until firm.

Step 3: Slice and Bake

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
  3. Bake for 10-12 minutes, or until the cookies are firm to the touch. Let cool completely on a wire rack.

Step 4: Dip in Chocolate

  1. In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring after each interval, until smooth.
  2. Dip half of each cooled cookie into the melted chocolate, letting the excess drip off.

Step 5: Add Toppings

  1. Place the dipped cookies on a parchment-lined baking sheet.
  2. Sprinkle with crushed peppermint candies and a pinch of sea salt flakes (if using).
  3. Allow the chocolate to set completely at room temperature or in the refrigerator.

Description:

These Chocolate Peppermint Shortbread Cookies are festive, flavorful, and incredibly easy to make. The rich chocolate coating and cool, minty topping make them an irresistible holiday favorite that will brighten any cookie platter.

Nutritional Information (Per Cookie):

  • Calories: 150
  • Carbohydrates: 18g
  • Protein: 2g
  • Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 15mg
  • Sodium: 35mg
  • Fiber: 1g
  • Sugar: 10g
  • Vitamin A: 4%
  • Iron: 6%

Frequently Asked Questions (FAQs):

1. Can I make these cookies ahead of time?
Yes, these cookies can be made up to a week in advance. Store them in an airtight container at room temperature or in the refrigerator.

2. Can I freeze these cookies?
Absolutely! Freeze the undecorated shortbread cookies in an airtight container for up to 3 months. Thaw, dip in chocolate, and decorate before serving.

3. Can I use white chocolate instead?
Yes, white chocolate works beautifully for dipping and adds a sweeter, creamier flavor.

4. Can I make these cookies without peppermint?
Of course! Skip the peppermint candies and replace them with sprinkles or drizzle with additional chocolate for a more neutral flavor.

5. What’s the best way to crush candy canes?
Place candy canes in a zip-top bag and crush them with a rolling pin or mallet. Be careful not to crush them too finely—you want a mix of small and medium pieces.

Recommendations:

  1. Serve with Hot Cocoa: These cookies pair perfectly with a warm cup of hot chocolate or coffee.
  2. Gift Them: Package these cookies in festive tins or cellophane bags for a thoughtful holiday gift.
  3. Experiment with Flavors: Try adding a hint of espresso powder to the dough for a mocha twist.

Conclusion:

These Chocolate Peppermint Shortbread Cookies are a showstopper on any holiday table. With their rich chocolatey base, cool peppermint crunch, and elegant presentation, they’re a festive treat everyone will love. Make a batch (or two) and enjoy spreading the holiday cheer with this delightful dessert!

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