Chocolate Peppermint Shortbread Cookies
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Yield: 42 cookies
Description
Delight your holiday gatherings with these irresistibly delicious Chocolate Peppermint Shortbread Cookies, a recipe I discovered on the Land O’Lakes Butter website and perfected for Christmas last year. These cookies quickly became the star of every platter, vanishing in record time and garnering numerous requests for the recipe. With their buttery, crumbly texture and festive peppermint touch, they’re sure to be a hit at any holiday event. Drizzling melted chocolate over the top adds a touch of elegance and extra indulgence, making these cookies a must-bake for any celebration!
Ingredients
For the Cookies:
- 3/4 cup butter, softened
- 1/2 cup powdered sugar
- 1/4 cup flour
- 2 tablespoons powdered sugar
- 1 1/2 cups all-purpose flour
- 1 cup milk
- 1/4 cup vegetable shortening
- 1 cup mini chocolate chips, divided (1/2 cup for mixing into the dough, 1/2 cup for drizzling)
For the Frosting:
- 1/2 cup butter, softened
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
-
Preheat the Oven:
Begin by heating your oven to 350°F (175°C). This will ensure it’s at the perfect temperature for baking your cookies. -
Prepare the Cookie Dough:
In a large mixing bowl, combine 3/4 cup of softened butter with 1/2 cup of powdered sugar. Beat the mixture at medium speed until it becomes creamy and smooth. Reduce the mixer speed to low and gradually add 1 1/2 cups of flour to the bowl. Continue to beat the mixture until it forms a dough. Gently stir in 1 cup of mini chocolate chips by hand. -
Shape the Cookies:
Using a spoon or cookie scoop, shape the dough into 1-inch balls. Place these dough balls 2 inches apart on ungreased cookie sheets. To flatten each ball, dip the bottom of a glass into a small amount of flour and gently press down on each dough ball, forming a 1 1/2-inch circle. -
Bake the Cookies:
Bake the cookies in the preheated oven for 5 to 7 minutes or until they are set. Be careful not to overbake them, as they should remain tender and slightly soft in the center. Once baked, let the cookies stand on the cookie sheets for 2 minutes before transferring them to a wire rack to cool completely. -
Prepare the Frosting:
In a small bowl, combine 1/2 cup softened butter with 1/2 cup powdered sugar. Beat the mixture at low speed until smooth. Gradually add milk, 1 teaspoon at a time, until you reach your desired frosting consistency. Stir in 1/2 teaspoon vanilla extract for a touch of extra flavor. -
Frost the Cookies:
Once the cookies have cooled completely, spread a layer of the frosting over each cookie. Place the frosted cookies on a sheet of waxed paper. -
Drizzle with Chocolate:
In a small, microwave-safe bowl, combine 1/2 cup mini chocolate chips and 1/4 cup vegetable shortening. Microwave on high for 60 to 90 seconds, stirring every 30 seconds, until the chocolate is fully melted and smooth. Transfer the melted chocolate to a ziplock bag, cut off a tiny corner of the bag, and drizzle thin lines of chocolate over the frosted cookies. Allow the cookies to sit until the chocolate is fully set, which should take at least 30 minutes.
Nutritional Information (per cookie):
- Calories: 104.2
- Fat: 6.5 grams
- Saturated Fat: 4 grams
- Cholesterol: 10.2 milligrams
- Sodium: 28.6 milligrams
- Carbohydrates: 12 grams
- Fiber: 0.7 grams
- Sugar: 7.6 grams
- Protein: 0.9 grams
These Chocolate Peppermint Shortbread Cookies are a delectable treat that combines the rich flavors of buttery shortbread with the refreshing zing of peppermint and the indulgence of chocolate. Perfect for holiday gatherings, they are sure to bring joy to your festive celebrations and become a cherished part of your seasonal baking traditions. Enjoy every crumb! 🎄🍪✨
