Chocolate-Dipped Peppermint Shortbread
 
 
Delicious chocolate-dipped shortbread with just the right amount of peppermint.
Author:
Recipe type: Dessert
Serves: 25-30
Ingredients
  • 1 cup salted butter, softened to room temperature
  • ½ cup brown sugar
  • 2¼ cup all-purpose flour
  • Pinch kosher salt
  • ¾ teaspoon peppermint extract, divided into ½ and ¼ teaspoons
  • 1 cup high-quality semi-sweet or dark chocolate chips
  • 1 tablespoon coconut oil
  • ¼ cup broken peppermint pieces
Instructions
  1. Preheat oven to 325ºF.
  2. Cream butter, brown sugar and ½ teaspoon peppermint extract together on medium-high speed in a stand mixer for about 3 minutes with the paddle attachment. Scrape down bowl.
  3. Add 1½ cups of the flour and a pinch of salt. Beat with paddle attachment on medium speed until fully incorporated.
  4. Set aside the paddle attachment and switch to the dough hook.
  5. Add the rest of the flour (3/4 cup) and mix on medium-low speed with the dough hook, kneading the dough in the mixer for about 5 minutes, scraping down bowl as needed.
  6. Roll dough out on a floured surface to about ½-inch thick. Using a ~2-inch sized cookie cutter, cut cookies and place on a cookie sheet lined with parchment paper or a silicone baking mat. Prick the tops of the cookies with a fork.
  7. Form leftover dough into a ball and roll back out to ½-inch thick and repeat process until you've cut all the dough into cookies.
  8. Bake for 15-25 minutes, until bottoms of cookies are light golden brown. (The time will vary depending on how thick you actually rolled out the dough. The thinner the cookie, the less cook time.)
  9. When cookies have cooled completely, in a small microwave-safe bowl cook chocolate chips and coconut oil on high for 1 minute. Remove from microwave and stir well until all chocolate has melted.
  10. Add ¼ teaspoon peppermint extract and stir well.
  11. Dip each cookie partially into the chocolate then set on a cooling rack to let chocolate harden. Sprinkle with peppermint pieces immediately after dipping cookie.
  12. Place cookies in fridge to harden the chocolate, around 30-60 minutes. When the cookies return to room temperature, the chocolate will soften a smidge. The chocolate will be hard enough so that the cookies will be pretty and stackable (for packaging and giving!) but just soft enough that it's easy to bite through when eating the cookie. Store extras in the fridge.
  13. You will have extra melted chocolate. I like to have extra so it's easier for dipping. Just pour it over a bowl of ice cream or spread it on a silicone baking mat, sprinkle with peppermint pieces and put in the fridge for a quick peppermint bark. You need to put that chocolate to use!
Recipe by This Week for Dinner at https://thisweekfordinner.com/chocolate-dipped-peppermint-shortbread/