Chocolate Peppermint Shortbread Cookies Recipe
Delight in the harmonious blend of rich chocolate and cool peppermint in our family-favorite shortbread cookies. Perfect for every season, these delectable treats are easy to make and sure to impress. With a dash of nostalgia, this recipe combines childhood joy and gourmet indulgence in each bite.
Growing up, my grandmother always had a batch of these cookies ready whenever we visited her. She claimed the secret ingredient was love, but I think it was the perfect amount of peppermint that made them so special. I remember sneaking into the kitchen with my siblings, trying to nab a cookie before dinner. Now, I continue the tradition by baking these every holiday season, sharing the same joy with my own family.
Why You’ll Love This Recipe
These cookies offer a delightful twist on traditional shortbread with their perfect balance of chocolate and peppermint. You’ll love how quick and simple they are to prepare, making them an ideal choice for unexpected guests or last-minute dessert needs. Additionally, their festive flavor profile makes them a hit at any gathering, bringing a touch of holiday spirit to the table.
Ingredients Notes
For the chocolate, opt for high-quality cocoa powder to ensure a rich depth of flavor. If fresh peppermint isn’t available, peppermint extract is a worthy substitute; just be sure to adjust the quantity as extract is more concentrated. All-purpose flour provides the base for these cookies, but for a gluten-free version, almond flour works excellently. Ensure butter is softened before use for optimal mixing.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents the cookies from sticking and allows for easy cleanup.
Step 2
In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes. A stand mixer will make this step easier.
Step 3
Stir in the cocoa powder and peppermint extract, followed by the flour and salt. Mix until combined, ensuring no dry streaks remain. The dough might be slightly crumbly, which is normal.
Step 4
Roll the dough into small balls, about one inch in diameter, and place them on the prepared baking sheets, leaving space between each cookie. Flatten gently with a fork for that classic shortbread look.
Step 5
Bake for 10-12 minutes, or until the edges are just firm. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storage Options
Store these shortbread cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a sealed container for up to three months. Reheat in a preheated oven at 300°F (150°C) for about 5 minutes to enjoy them warm.
Variations & Substitutions
For a nutty twist, add a handful of chopped walnuts or pecans to the dough. If you’d like a vegan option, substitute butter with a plant-based alternative and use dairy-free chocolate chips instead of cocoa powder. Adding a sprinkle of crushed candy canes on top of each cookie before baking can enhance the peppermint flavor and add a festive touch.
Frequently Asked Questions
Can I use mint instead of peppermint? Yes, you can substitute mint extract for peppermint extract if desired, though the flavor will be slightly different. Mint tends to have a milder taste compared to the cool and refreshing flavor of peppermint.
Why is my dough crumbly? The dough may appear crumbly due to the cocoa powder absorbing moisture. Ensure your butter is softened properly to help blend the ingredients smoothly. If the dough is difficult to form, add a teaspoon of milk or water to help bind it together.
How can I make the cookies softer? For a softer texture, slightly reduce the baking time by 1-2 minutes and allow the cookies to cool on the baking sheet longer. This method traps more moisture, resulting in a softer cookie.
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Chocolate Peppermint Shortbread Cookies Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup sugar
- 1 cup butter softened
- 1 teaspoon peppermint extract
- 0.5 cup mini chocolate chips
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the peppermint extract and mix until combined.
- Gradually add the flour and cocoa powder and mix until just combined.
- Stir in the mini chocolate chips until evenly distributed.
- Roll the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
- Flatten each ball slightly with the palm of your hand.
- Bake for 10-12 minutes, until set but not browned. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
