Dessert

Chocolate-Peppermint Shortbread Cookies

Chocolate-Peppermint Shortbread Cookies

Buttery chocolate shortbread cookies with mint frosting and chocolate drizzle.

Buttery, melt-in-your-mouth chocolate cookie perfection! I’ve made these shortbread cookies twice in the past 3 days…that’s how good they are! If you love those little Andes mints, you will go crazy for these cookies.

Chocolate-Peppermint Shortbread Cookies

These two-bite chocolate cookies are seriously addicting. The creamy mint frosting and chocolate drizzle take these cookies over the top!

Chocolate-Peppermint Shortbread Cookies

If you’re looking for a special treat to make for St. Patrick’s Day, make Chocolate-Peppermint Shortbread Cookies. They’re sure to disappear faster than green beer! 😀

Chocolate-Peppermint Shortbread Cookies

Ingredients:

For the Cookies:

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup confectioners’ sugar

Dash of salt

1/4-1/2 teaspoon peppermint extract

2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly

1 1/2 cups all-purpose flour

1 cup semi-sweet mini chocolate chips

Frosting Ingredients:

1 cup confectioners’ sugar

2 tablespoons unsalted butter, softened

1 tablespoon milk, divided

1/4-1/2 teaspoon peppermint extract

1 drop green food color

Drizzle Ingredients:

1/2 cup semi-sweet mini chocolate chips

1/2 teaspoon vegetable shortening

How to make Chocolate-Peppermint Shortbread Cookies:

Step 1. Heat oven to 375°F. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, peppermint extract, and melted chocolate until creamy, about 2 minutes. Reduce speed to low.

Step 2. Add flour and beat until mixture forms a dough, about 2 minutes. Stir in 1 cup mini chocolate chips by hand.

Step 3. Using a tablespoon, mold dough into a 1 ½ inch ball. With your hand, flatten balls into a 1-1/2-inch round and place on prepared baking sheet. Bake for 5 to 7 minutes or until set. Cool for 2 minutes on the baking sheet before transferring cookies to a wire rack to cool completely.

Step 4. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together all frosting ingredients.

Step 5. Add milk, 1 teaspoonful at a time, until frosting is smooth. Frost cooled cookies. Place on waxed paper.

Step 6. To make the drizzle: Place chocolate chips and shortening in a small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth. Drizzle thin lines of chocolate over frosting.

Step 7. Let stand until chocolate is set (at least 30 minutes).

Enjoy!

Chocolate-Peppermint Shortbread Cookies

Now, remember to save this recipe on Pinterest for later 🙂

Chocolate-Peppermint Shortbread Cookies

Chocolate-Peppermint Shortbread Cookies

Chocolate-Peppermint Shortbread Cookies

Yield: 3 1/2 dozen cookies
Cook Time: 45 minutes
Total Time: 45 minutes

Buttery chocolate shortbread cookies with mint frosting and chocolate drizzle. Buttery, melt-in-your-mouth chocolate cookie perfection!

Ingredients

For the Cookies:

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • Dash of salt
  • 1/4-1/2 teaspoon peppermint extract
  • 2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
  • 1 1/2 cups all-purpose flour
  • 1 cup semi-sweet mini chocolate chips

Frosting Ingredients:

  • 1 cup confectioners' sugar
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon milk, divided
  • 1/4-1/2 teaspoon peppermint extract
  • 1 drop green food color

Drizzle Ingredients:

  • 1/2 cup semi-sweet mini chocolate chips
  • 1/2 teaspoon vegetable shortening

Instructions

  1. Heat oven to 375°F. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, peppermint extract, and melted chocolate until creamy, about 2 minutes. Reduce speed to low.
  2. Add flour and beat until mixture forms a dough, about 2 minutes. Stir in 1 cup mini chocolate chips by hand.
  3. Using a tablespoon, mold dough into a 1 ½ inch ball. With your hand, flatten balls into a 1-1/2-inch round and place on prepared baking sheet. Bake for 5 to 7 minutes or until set. Cool for 2 minutes on the baking sheet before transferring cookies to a wire rack to cool completely.
  4. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together all frosting ingredients.
  5. Add milk, 1 teaspoonful at a time, until frosting is smooth. Frost cooled cookies. Place on waxed paper.
  6. To make the drizzle: Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth. Drizzle thin lines of chocolate over frosting.
  7. Let stand until chocolate is set (at least 30 minutes).

Notes

Source: adapted from Diana's Desserts

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