Chocolate Peppermint Dipped Shortbread Cookies are buttery, melt-in-your-mouth shortbread cookies that get dipped in chocolate and sprinkled with crushed peppermint. These cookies make the perfect holiday treat !
Chocolate Peppermint Dipped Shortbread Cookies
I don’t know about you guys but I have been baking up a storm this holiday season. Parchment paper becomes my BFF and if you haven’t already discovered Reynolds Kitchens Parchment Paper with SmartGrid, then you need to have this in your life immediately. The built in SmartGrid is the coolest thing ever and serves so many purposes for all of your baking needs. The built-in gridline pattern enables you to easily cut the paper to perfectly fit any size pan. It offers a non stick surface, easy clean up, and is reusable up to 3 times!
If you’re a fan of chocolate and peppermint, you have to try my homemade peppermint patties next!
How do you make shortbread cookies?
- Start by preheating your oven to 325 degrees F. In a large mixing bowl , beat butter and sugar on high until light and fluffy. Add in salt and 1 cup of flour at a time until dough just comes together, scraping down sides as needed.
- Next, line a 12×16 inch baking sheet with Reynolds Parchment Paper leaving some of the parchment to hang over the edge so the smart grid is visible.
- Press the dough from corner to corner using the back of a glass or a rolling pin to smooth it out. Place on center rack and bake for 25 minutes.
- While it is still warm use the grids to cut 1X3 inch rectangles. Allow to cool completely. Using the edges of the parchment, lift the cookies out of pan and transfer to a cooler rack or counter.
- In a small bowl microwave chocolate chips, stirring every 30 seconds until completely melted. Dip cookies one at a time halfway through melted chocolate, transfer to parchment paper and sprinkle with candy cane pieces before the chocolate hardens. Allow chocolate to harden completely before transferring to a platter.
Things to know about Reynolds Kitchens Parchment Paper with SmartGrid:
- It offers a non stick cooking surface . The cookies will not crack or fall apart. It is oven safe up to 425 degrees and is reusable 3 times.
- When baking cookies, use the grid to help you space out the cookies evenly .
- You can avoid additional sprays and oils that may alter the taste of your food by using a sheet.
- It provides easy clean up!
These cookies make the perfect addition to your holiday baking list. Buttery shortbread cookies are one of my favorite cookies. Then when you dip them in chocolate and crushed candy canes, they come perfect for the holidays. They are such a delicious cookie and they are so easy to make using the SmartGrid. Plus, it makes the clean up so easy! It a holiday win win situation and you are going to love these cute cookies.
For even more recipes and tips and tricks using Reynolds, be sure to visit their website here !
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Ingredients1x2x3x
- ▢ 1 pound softened unsalted butter
- ▢ 1 cup granulated sugar
- ▢ 1 teaspoon salt
- ▢ 4 ½ cups all-purpose flour
- ▢ 12 ounces semi-sweet chocolate chips
- ▢ 3 peppermint candy canes
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line a 12 x 16 x 1-inch baking sheet with Reynolds Parchment Paper, leaving a 1-inch overhang on either side so the smart grid is visible.
- Add 1 pound softened unsalted butter , 1 cup granulated sugar , and 1 teaspoon salt to a large mixing bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until light and fluffy.
- Add 4 ½ cups all-purpose flour one cup at a time to the butter mixture, beating just until all of the flour is absorbed and combined. Scrape down the sides and bottom of the bowl as needed.
- Press the dough evenly into the prepared baking sheet. You can use a rolling pin or a glass to roll over the top to smooth it. Bake it in the center rack of the oven for 25 minutes.
- While the cookies are still warm, use the parchment paper grids as a guide to cut the cookies into 1×3-inch pieces. Allow them to cool completely in the pan before removing them.
- Carefully crush 3 peppermint candy canes into small pieces and set aside until needed.
- Add 12 ounces semi-sweet chocolate chips to a small bowl and heat them in the microwave in 30-second increments, stirring between each increment, until the chocolate is fully melted.
- Dip one end of each cookie into the melted chocolate before laying it on parchment paper and sprinkling it with the crushed peppermint. Repeat with the remaining cookies. Let them sit until the chocolate has fully hardened before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Chocolate Peppermint Dipped Shortbread Cookies
Ingredients
- 1 pound softened unsalted butter
- 1 cup granulated sugar
- 1 teaspoon salt
- 4 ½ cups all-purpose flour
- 12 ounces semi-sweet chocolate chips
- 3 peppermint candy canes
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line a 12 x 16 x 1-inch baking sheet with Reynolds Parchment Paper, leaving a 1-inch overhang on either side so the smart grid is visible.
- Add 1 pound softened unsalted butter , 1 cup granulated sugar , and 1 teaspoon salt to a large mixing bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until light and fluffy.
- Add 4 ½ cups all-purpose flour one cup at a time to the butter mixture, beating just until all of the flour is absorbed and combined. Scrape down the sides and bottom of the bowl as needed.
- Press the dough evenly into the prepared baking sheet. You can use a rolling pin or a glass to roll over the top to smooth it. Bake it in the center rack of the oven for 25 minutes.
- While the cookies are still warm, use the parchment paper grids as a guide to cut the cookies into 1x3-inch pieces. Allow them to cool completely in the pan before removing them.
- Carefully crush 3 peppermint candy canes into small pieces and set aside until needed.
- Add 12 ounces semi-sweet chocolate chips to a small bowl and heat them in the microwave in 30-second increments, stirring between each increment, until the chocolate is fully melted.
- Dip one end of each cookie into the melted chocolate before laying it on parchment paper and sprinkling it with the crushed peppermint. Repeat with the remaining cookies. Let them sit until the chocolate has fully hardened before serving.
Video
Nutrition
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Chocolate Peppermint Dipped Shortbread Cookies https://therecipecritic.com/shortbread-cookie-recipe/
