Chocolate Peppermint Shortbread 
Prep Time 25 mins
Cook Time 10 mins
Chill Time 60 mins
Total Time 95 mins
Servings 24 cookies
Ingredients:
1/4 cup (29g) Dutch-processed cocoa powder
2 cups (250g) all-purpose flour
2 sticks (230g) unsalted butter, at room temperature, plus more as needed
1 cup (120g) powdered sugar
1/2 teaspoon peppermint extract
1/2 teaspoon kosher salt
1/2 cup peppermint candies
1 cup semi-sweet chocolate chips
Directions:
Sift the dry ingredients:
Sift the flour and cocoa powder into a small bowl using a sifter or a fine-mesh sieve. Set aside.
Cream the butter and sugar:
In a stand mixer fitted with a paddle attachment or handheld electric mixer, cream the butter and sugar on low speed until the sugar is fully combined. Then, increase the speed to medium and beat until fluffy and creamy, about 3 minutes.
Add the extract and salt:
On low speed, add the peppermint extract and salt and mix just until combined.
Add the dry ingredients:
With the mixer on low speed, gradually add the dry ingredients into the butter mixture until just combined, about 1 minute, stopping the mixer once to scrape down the sides and bottom with a rubber spatula. The dough will be soft and slightly sticky. If the dough feels dry and crumbly, you can add softened butter 1 teaspoon at a time until it comes together.
Roll dough into a log:
Divide the dough in half. Place one portion in the center of a large piece of plastic wrap on your kitchen counter.
Fold the plastic over to cover the dough. Using your hands, form the dough into a tight log shape, rolling it on the counter to smooth it out.
It doesn’t have to be perfect! The log should be about 2 inches in diameter and 4 to 5 inches long. Repeat with the other portion.
Chill the dough:
Refrigerate the cookie logs for about 1 hour or until firm.
Place the racks and preheat the oven:
Just before the cookies finish chilling, arrange two racks in the middle and bottom third of the oven and preheat it to 350°F. Line two baking sheets with parchment paper.
Slice the cookies:
Use a chef’s knife to slice the log into 1/4-inch thick circles. Evenly arrange them onto both baking sheets leaving at least 1 inch between the cookies to account for spreading.
Bake the cookies:
Bake for 10 minutes or until the cookies are set, turning and rotating the pans between racks halfway through.
The cookies will turn from glossy and wet to matte. They will feel slightly soft out of the oven but should barely make an indent when gently tapped them with your fingers. If they look shiny or feel too soft, continue baking until firmed up, about 2 minutes.
Cool the cookies:
Let cookies cool on the baking sheets for 2 minutes. Then, transfer to a wire cooling rack to cool completely. Set the parchment paper-lined baking sheets aside. You will use them again when decorating the cookies.
Crush the peppermint candies:
Crush the peppermint candies into small pieces using a spice grinder or mortar and pestle. Alternatively, place the peppermint candies in a double-bagged zip top bag and seal. With a mallet or rolling pin, crush them until fine in texture. You’re looking for pieces that are 1/8 inch to 1/4 inch for a nice visual look and textural contrast. Transfer the crushed candy to a small plate.
Melt the chocolate chips:
In a small microwave-safe bowl, add the chocolate chips. Microwave for 30 seconds on full power, then stir. Repeat, heating and stirring in 15-second intervals until the chocolate melts into a smooth, homogenous texture.
Decorate the cookies:
Dip each cooled cookie halfway into the melted chocolate. Sprinkle the crushed peppermint candy over the chocolate on the top side of the cookie. Shake off any excess candy back onto the peppermint plate to reuse.
Place the decorated cookies on the parchment paper-lined baking sheets. Allow the chocolate to fully set before serving.
Nutritional Facts:
167 Calories
10g Fat
18g Carbs
2g Protein
Recipe courtesy of Simply Recipes.com