Over the years, I’ve realized I really love adding peppermint to chocolate. There’s something about the minty chocolate that just tastes so good! Like my White Chocolate Peppermint Pretzels, they are just perfect for Christmas. So, with this new recipe I’ve made a traditional shortbread cookie and dipped them in peppermint dark chocolate and added crushed candy canes (or peppermint crunch). I might like this version even better than my original ones!
Dark Chocolate Peppermint Shortbread Cookies
Makes 36 cookies
1 cup (226 grams) organic salted butter, softened
142 grams (1 cup) organic powdered sugar, sifted
1 tablespoon organic vanilla extract
255 grams (2 cups) organic all purpose flour
10 ounces (2 cups) finely chopped organic dark chocolate
1/2 teaspoon organic peppermint flavor (like Frontier Co-Op)
India Tree’s All Natural Peppermint Crunch
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 flour to mixing bowl and mix on low until 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 golden brown around the edges.
Once the cookies have cooled, in a double boiler add about 80% 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 rest until chocolate reaches 91°F. Then add in the peppermint flavor and stir to combine completely.
Dip half the cookies into the dark chocolate and 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 with 226 grams (scant 1 1/2 cups) organic gluten free flour blend and 57 grams (1/2 cup plus 1 tablespoon) organic coconut flour.
High Altitude – Bake at 350°F for 12 minutes or until golden brown around the edges.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!