Peppermint Chocolate Chip Shortbread Cookies
These Peppermint Chocolate Chip Shortbread Cookiesve a buttery cookie base with mini chocolate chips and candy canes. The shortbread melts in your mouth.
Ingredients
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/3 cup mini real semi-sweet chocolate chips
- 1 tablespoon finely crushed peppermint candy
- 1/2 teaspoon vanilla
- 1/4 teaspoon peppermint extract
- Drizzle and Topping:
- 1/3 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon finely crushed candy canes
Instructions
- 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 1/3 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 3/4 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 1/3 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.
Notes
Source: adapted from http://www.landolakes.com/recipe/3670/peppermint-shortbread