- buttery & easy -
These peppermint shortbread cookies are crisp, buttery, and packed full of peppermint pieces and chocolate chips!
– Chocolate chips: The cookie dough has mini chocolate chips to give them so much more flavour. – Texture: The peppermint shortbread is buttery, tender, and crisp. – No rolling and cutting: They’re slice and bake cookies so you roll the dough into logs and slice them into cookies. No cookie dough waste and less mess!
The cookie dough is shaped into logs which are then chilled and cut into slices to make cookies. No need to roll and individually cut out cookies. This makes it so easy to freeze the cookie dough logs and cut of a slice whenever you need a cookie!
what you will need:
– 1 cup salted butter softened – ⅓ cup granulated sugar – 1 cup powdered sugar – 1 tbsp pure vanilla extract – ¼ tsp peppermint extract – 2 ½ cups all purpose flour (300g) – ¼ cup coarsely crushed peppermint candies or candy canes – ½ cup mini chocolate chips – ¼ cup sparkling sugar coarse or sanding sugar – ¼ cup finely crushed peppermint candies or candy canes – 1 cup semisweet chocolate chips – 1 tsp refined coconut oil or butter
Combine butter, granulated sugar, powdered sugar, and sea salt. Beat until very light and fluffy. Add vanilla and peppermint extract, beating well until combined.
Sift flour right into the same bowl and mix together well, just until you stop seeing streaks of dry flour. Don’t overmix.
Add crushed peppermint candies and chocolate chips, fold just until combined. The dough will be crumbly and that’s ok.
Pour out the dough and any pieces onto a flat clean surface. Divide the dough into two.
Press and roll each half into a log, about 2” thick.
Roll each log into the peppermint sugar, coating the sides well and pressing the sugar in if needed. Wrap and refrigerate the rolls for 30 minutes so that they solidify. Preheat oven to 180°C (355°F).
Using a large sharp knife, cut ½” slices all the way down the log. Arrange each slice on the lined baking sheet, leaving 2” of space between each cookie. Bake 12-15 minutes until barely golden at the bottom.
Bring a saucepan with a few inches of water to a simmer. Find a heat safe bowl that fits right on top of the saucepan. Place chocolate chips and coconut oil into the bowl and put on top of simmering water. Stir chocolate until melted and smooth.
Dip the baked and cooled cookies in the chocolate and place onto parchment lined baking sheet. Sprinkle the tops with more peppermint sugar and sprinkles (optional). Let the dipped cookies set in the fridge for about 10 minutes and serve!
You can use crushed candy canes or peppermint candies. They’re the perfect easy holiday cookie!
swipe UP for the full recipe with all the tips!