These Peppermint Chocolate Chip Shortbread Cookies have a buttery cookie base with mini chocolate chips and candy canes. The shortbread melts in your mouth.
I have a problem because I have no desire to cook dinner these days but have a list of at least 100 sweet treats that I want to make before December 25th. Phew. I’m exhausted just thinking about it. I’m going to have a lot of dishes to do and no one wanting to do them. The kids can and will have to eat cookies for dinner. I’m sure they won’t mind.
Why is shortbread so easy to make? It’s butter, flour, and sugar. That’s all. And it’s sooo good. I actually added some powdered sugar to these because it makes the cookies even more melt in your mouth. And since it’s the holidays, I added mini chocolate chips and crushed candy canes. The dough for these can totally be made ahead of time which is great for planning purposes. I’ve noticed with shortbread people either like it underdone or crispy. Which one are you? A little underdone makes for a super tender, fall apart cookie. If it’s cooked a little longer, the buttery flavor comes through and the texture is a little crisper.
|Peppermint Chocolate Chip Shortbread Cookies|| |
- ½ cup butter, softened
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ⅓ cup mini real semi-sweet chocolate chips
- 1 tablespoon finely crushed peppermint candy
- ½ teaspoon vanilla
- ¼ teaspoon peppermint extract
- Drizzle and Topping:
- ⅓ cup semi-sweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon finely crushed candy canes
- Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
- Place butter in a large bowl and beat until fluffy. Add the flour and powdered sugar; beat at low speed until well mixed. Add ⅓ cup mini chocolate chips, 1 tablespoon crushed peppermint candy, vanilla and peppermint extract; continue beating until mixture is combined well.
- Roll dough into a log (about 2-inches in diameter) and chill for an hour.
- Slice into ¾ inch slices and bake for 10-12 minutes or until edges are light golden brown.
- Cool for a couple of minutes on the cockie sheet and then cool on a wire rack.
- Combine ⅓ cup chocolate chips and butter in a bowl. Microwave 30-45 seconds until chips are melted. Stir until chocolate is smooth.
- Drizzle over shortbread with a fork. Sprinkle with 1 tablespoon crushed peppermint candy.
So if you are anything like me you are searching for cookies to make for your Christmas plates. I’ve teamed up with these talented bloggers to give you a whole array of cookies to choose from. Make sure you head over to their blogs to see what they’re making!
Fruit Filled Pecan Thumbprint Cookies from Chef in Training
Gingersnap Biscotti from Completely Delicious
Eggnog Snickerdoodles from Cooking Classy
True Love Cookies from Creme de la Crumb
Salted Caramel Chocolate Chip Macaroons from Inside BruCrew Life
Candy Cane Kiss Cookies from Our Best Bites
Pumpkin Spice White Chocolate Cookies from Sweet Basil
Candy Cane Cheesecake Cookies from Sweet Treats and More
Chocolate Cherry Sandwich Cookies from Taste and Tell
Chocolate Mallow Drops from The Recipe Critic
Peppermint Chocolate Chip Shortbread Cookies from The Girl Who Ate Everything
Rudolph Cookies from Your Cup of Cake