If I could eat cookies for breakfast, lunch and dinner, I would make that my daily routine in a heartbeat. However, I would have to include nachos too, with a lot of guacamole. And salsa. But mostly cookies… especially these cookies.
A few days ago my mom and I had a ‘cookie-palooza‘ night, where we baked 5 cookie recipes in just a few hours. We were sugared out by the end of the night, but it was the perfect way to kick off the week before Christmas! Speaking of Christmas… it’s just one week away! Where did the time even go?!
Keep on reading to find out how to make these festive cookies. They’re a lot easier to make than you would expect. These cookies are a crowd pleaser and will definitely disappear before your eyes, so I highly recommend doubling the recipe!
The base is your standard shortbread cookie – flour, sugar and butter. These cookies are rich, buttery and full of flavour, thanks to the chocolate drizzle, the added mini chocolate chips and the peppermint kick from the candy cane crumbs. The simplicity of shortbread is amazing and dangerously addicting.
To get the nice round shape to these cookies, you have to shape the dough into a log and refrigerate the dough for at least an hour, or overnight. This allows the dough to firm up so it will cut smoothly and each piece will have an even thickness and circular shape.
I drizzled the melted chocolate on these cookies, but another option is to dip the tops in chocolate. That’s for you, chocolate lovers, but don’t forget the candy cane crumbs!
Peppermint Chocolate Chip Shortbread Cookies
Yield: 16 cookies // adapted from this recipe
Ingredients
- ½ cup butter, softened
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ⅓ cup mini real semi-sweet chocolate chips
- 1 tablespoon finely crushed peppermint candy
- ½ teaspoon vanilla
- ¼ teaspoon peppermint extract
- Drizzle and Topping:
- ⅓ cup semi-sweet chocolate chips
- 1 tablespoon finely crushed candy canes
Instructions
- Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
- Place butter in a large bowl and beat until fluffy. Add the flour and powdered sugar; beat at low speed until well mixed. Add ⅓ cup mini chocolate chips, 1 tablespoon crushed peppermint candy, vanilla and peppermint extract; continue beating until mixture is combined well.
- Shape the dough into a ball and roll it into a log (about 2-inches in diameter) and chill for an hour, or overnight, wrapped in saran wrap.
- Slice into ¾ inch slices and bake for 10-12 minutes or until edges are light golden brown.
- Cool for a couple of minutes on the cookie sheet.
- Microwave ⅓ cup chocolate chips in a bowl in 30 second intervals stirring between each one to avoid the burning the chocolate. Stir until chocolate is smooth.
- Drizzle over shortbread with a fork. Sprinkle with 1 tablespoon crushed peppermint candy. Enjoy!
What are your favourite cookie recipes to eat or bake at this time of the year?
When holiday recipes have you been making this month?
– Click here for previous Blogmas posts –
Find me: youtube // bloglovin // instagram // tumblr // pinterest // twitter
Tagged: baking, blogmas, candy cane, chocolate, christmas, cookies, holiday, peppermint, shortbread
