Chocolate Peppermint Shortbread Cookies

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READY IN: 1hr 5mins
SERVES: 42
UNITS: US

INGREDIENTS

Nutrition
  • Cookie
  • 34
    cup butter
  • 12
  • 14
    teaspoon peppermint extract
  • 2
    ounces unsweetened baking chocolate, melted & slightly cooled
  • 1 12
    cups flour
  • 1
    cup mini chocolate chip
  • Frosting
  • 2
    tablespoons butter, softened
  • 1
    tablespoon milk
  • 14
    teaspoon peppermint extract
  • 1 -2
    drop green food coloring
  • Drizzle
  • 12
    cup semisweet mini chocolate chips
  • 12
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DIRECTIONS

  • Heat oven to 350 degrees.
  • Combine all cookie ingredients except flour and 1 cup mini chocolate chips in a large bowl.
  • Beat at medium speed till creamy.
  • Reduce speed to low.
  • Add flour, beat till mixture forms a dough.
  • Stir in one cup mini chocolate chips by hand.
  • Shape dough into 1" balls.
  • Place 2" apart on ungreased cookie sheets.
  • Flatten each ball to 1 1/2" circles with the bottom of a glass dipped in flour.
  • Bake for 5 to 7 minutes or till set.
  • DO NOT OVERBAKE!
  • Let stand 2 minutes, then remove to a wire rack to cool completely.
  • Combine all frosting ingredients in a small bowl.
  • Beat at low speed till smooth.
  • Add milk, 1 tsp at a time, for desired frsting consistency.
  • Frost cooled cookies& place on waxed paper.
  • Place 1/2 cup mini chocolate chips and shortening into a small, microwave-safe bowl.
  • Microwave on high, stirring every 30 seconds, till smooth (60-90 seconds).
  • Drizzle thin lines of chocolate over frosting.
  • Let stand till chocolate is set (at least 30 minutes).
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