Peppermint Bark Shortbread Cookies
Peppermint bark shortbread cookies start with a simple, 5-ingredient chocolate shortbread dough that is rolled out and cut into any shape.
The candy cane coating is made by adding a crushed candy cane and some peppermint extract to white melting wafers.
These chocolate and peppermint cookies are the perfect addition to any Christmas cookie platter or cookie exchange.
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Peppermint Bark Shortbread Cookies
48
2-inch cookies15
minutes20
minutes1
hour15
minutesButtery, chocolate cookies dipped in a peppermint candy cane coating, perfect for the holidays.
Ingredients
1 cup (16 tablespoons) butter, softened
3/4 cup brown sugar
1/4 cup + 2 tablespoons cocoa powder
2 1/4 cups flour
10 oz white melting wafers
1/4 teaspoon peppermint extract
1 crushed candy cane, about 1 tablespoon
Directions
- In a large bowl, cream together butter and brown sugar. Add cocoa powder and flour then stir until well combined.
- On a lightly floured surface, roll out the cookie dough to 1/4 inch thickness and cut with a 2-inch round cookie cutter.
- Place the cookie dough rounds onto a parchment-lined baking pan and chill in the refrigerator for 30 minutes. While the cookie dough is chilling, preheat oven to 325 F.
- Bake for 20 minutes, until the edges appear dry and the tops are firm.
- In a microwave-safe bowl, microwave the white melting wafers in 20-second intervals, stirring between each interval until smooth. Stir in peppermint extract and crushed candy canes.
- Once the cookies have cooled completely, dip each cookie halfway into the candy cane coating then place on the parchment paper until the coating has hardened.
Notes
- Store in an airtight container at room temperature for up to 5 days.
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