We have the perfect cookies for Santa, or for you. These Chocolate Peppermint Shortbread Cookies are so easy to make. A simple chocolate shortbread dipped in dark and white chocolate and covered with Peppermint Crunch. I love Christmas, but I feel sometimes people go overboard with making everything red, green, and sparkly. These cookies are perfectly festive without any artificial colors, and without looking too fake.
I use India Tree's Peppermint Crunch from their Nature's Colors line of products. This stuff is perfect for everything Christmas because it's basically crushed candy canes. Which means I don't have to spend time smashing candy canes and they always look perfect instead of too crushed or not crushed enough.
Here is the recipe for our Chocolate Peppermint Shortbread Cookies, make these all month long! And, these were also featured on the FeedFeed!
Chocolate Peppermint Shortbread
2 sticks (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
1 tablespoon organic vanilla extract
43 grams (1/2 cup) organic Dutch cocoa, sifted
213 grams (1 2/3 cups) organic all purpose flour
4.5 ounces (scant 1 cup) finely chopped organic dark chocolate
4.5 ounces (3/4 cup) finely chopped organic white chocolate
Method Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until all ingredients are combined and there's no butter chunks.
Add the cocoa and flour to mixing bowl and mix on low until all ingredients are combined and you have a smooth dough, it should feel like play dough in your hands.
Using your hands, form the dough into 36 balls and place them on the prepared cookie sheets, spacing them about 1-inch apart as they will spread a little when baking. Flatten slightly so they are about 2-inches in diameter.
Bake cookies for 13 minutes or until set and dry around the edges.
Once the cookies have cooled, in a double boiler add 85 grams of the dark chocolate. Melt until it reaches 115°F on a chocolate thermometer, then remove from heat and add in the remaining dark chocolate and stir to combine. Let chocolate reach 91°F.
In a double boiler, add 85 grams of the white chocolate and melt until it reaches 100°F on a chocolate thermometer. Remove from heat and add in the remaining white chocolate, stir to combine completely and let it reach 89°F.
Dip half the cookies into the dark chocolate and half into the white, place on parchment paper and sprinkle with peppermint crunch.
Allow to set and cool completely, you can stick in the fridge for about 1 hour.
Store in a cool dry place or in the fridge for up to 7 days.
Gluten Free - Replace the organic flour for 28 grams (1/4 cup plus 1 tablespoon) organic coconut flour and 212 grams (1 1/3 cups) organic gluten free flour blend.
High Altitude - Bake at 350°F for 12 minutes or until set and dry around the edges.