You're going to love this Peppermint Chocolate Chip Shortbread recipe! These melt-in-your-mouth, tender cookies are delicious! Delight guests from cookie exchanges with these tasty treats!
This easy cookie recipe is a riff of my Whipped Chocolate Chip Shortbread Cookies on my other website. It's one of the most popular recipes and I thought it was time for a new variation!
Whether you enjoy these as Christmas cookies or any time of year, they are delicious with a cup of coffee. They're a great addition to Christmas Cookie trays. Too delicate to pack up for shipping across the country, though! Not chewy cookies, they are delicate with a slight crunch.
I love simple cookies and this one falls into that category. Simple ingredients, simple directions. I hope you enjoy this new recipe as much as we did!
- Butter - use real butter for this recipe, softened at room temperature. If butter is too soft, this will affect the texture of the cookies and they may spread too much. Take butter out of the refrigerator 30 to 60 minutes before you begin the recipe.
- Powdered sugar (icing sugar)
- Peppermint extract
- Mini chocolate chips
Substitutes and Variations
- substitute regular chocolate chips for the mini chocolate chips. You could also add in white chocolate chips or a mixture of both!
- Add in mint chocolate chips for even more peppermint flavor!
- You could skip the chocolate chips altogether and simply drizzle with melted chocolate after the cookies have cooled.
Step by Step Instructions
I like to use my stand mixer for this recipe. You could also use an electric hand mixer, however I would not recommend mixing entirely by hand. You need the speed of the electric mixer.
Preheat oven to 350°F and line baking sheet with parchment paper.
In a large mixing bowl, or bowl from stand mixer, mix butter, flour and powdered sugar for one minute, starting on low speed, then increasing speed once the powdered ingredients are mixed in.
Next, increase speed to medium-high and mix for seven minutes, stopping once halfway through to add in the peppermint extract.
Add in enough green food coloring, a little at a time to tint the dough a light green color.
Gently stir in chocolate chips by hand, mixing only until combined.
I like to use a cookie scoop to measure out and drop the cookie dough (about a heaping tablespoon) onto prepared cookie sheet.
Bake cookies in 350°F oven for 10-12 minutes. The edges will be very light brown.
Cool cookies on baking sheet for five minutes before transferring to wire cooling racks. Cool on wire rack, then proceed with storage instructions.
Store cooled cookies in airtight container for up to five days or in refrigerator for up to ten days.Print