Peppermint Chocolate Dipped Shortbread

5 from 1 vote

Peppermint Chocolate Dipped Shortbread

Melt in your mouth shortbread cookies that are dipped in chocolate and sprinkled with peppermint candy. These cookies are the ultimate festive holiday treat for dessert or to add to your cookie plates. You will love how easy and quickly they come together plus they are so cute!

Prep Time10

Cook Time20

Refrigeration30

Total Time1

Course: Dessert

Cuisine: American

Servings: cookies

Author: Bailey Rhatigan

Equipment

mixing bowls
baking sheet

Ingredients

1 cup unsalted butter, room temperature
¾ cup powdered sugar
½ tsp vanilla extract
2 cups all purpose flour
1 tsp salt
4 ounces semisweet chocolate chips
¼ cup peppermint candy, crushed

Instructions

Make the shortbread cookies. Cream the softened butter in a stand mixer. Add the powdered sugar and vanilla and mix until well blended.
Mix in the flour and salt continue to mix until the dough is crumbly. Mix slowly until a crumbly dough forms, try not to over mix. It will look like crumbs in the stand mixer, but when squeezed together in your hands it should hold its shape.
Shape into a disk or oval ball. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes. This will help the dough and the cookies keep their shape.
After refrigeration, Preheat oven to 325°F Once chilled, roll out the dough and use cookie cutters to cut into festive shapes. Or, simply cut into squares, rectangles or circles using a pastry cutter. You can really do any shape you'd like!
Bake at 325°F for 15-18 minutes. Edges will be just slightly golden brown when ready. Do not overcook them, they will get too crumbly.
Make the melted chocolate. While the cookies are baking, melt the chocolate in the microwave in 30 second increments, stirring each time until fully melted. Let the cookies cool before dipping.
Dip half of each cookie into the chocolate. Sprinkle peppermint candy bits over the chocolate and place flat on parchment paper.
Let the chocolate dipped cookies set at room temperature or in the refrigerator until the chocolate has slightly hardened. Enjoy!

Notes

If your shortbread dough too crumbly, The heat of your hands should help it come together. Also, did you use room temperature butter? That will help the dough come together.
When trying to roll it out, the edges will be a little crumbly! Just press the extra dough back into place. When in doubt, roll into balls and press with the palm of your hand or a fork. Works like a charm.
Don't skip the refrigeration. This helps to hold it's shape while baking.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

Nutrition