Introduction

These Chocolate Dipped Mint Shortbread Cookies combine buttery, crumbly shortbread with a refreshing minty twist and a rich chocolate coating. They make a delightful treat for holidays or any special occasion, offering a perfect balance of flavors and textures.

Two thick green cookies with cracked surfaces are stacked on a white plate. The top cookie is broken in half, showing a soft, moist inside with melted dark brown chocolate chunks spread unevenly on both the top surface and inside. The white plate rests on a dark cloth over a white marbled surface, with some out-of-focus items like a bowl of chocolate chips and a container in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
3/4 cup sugar
1 cup cold butter, cubed
1 tsp mint extract
1 to 3 drops green food color (optional)
1/2 cup Andes’ Creme De Menthe Baking Chips
Additional sugar for coating (optional)
1 cup dark chocolate chips
1 tsp vegetable oil or shortening

Instructions

Step 1: Preheat the oven to 325°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the flour and sugar.
Step 3: Use a pastry blender to cut in the cold, cubed butter until the mixture resembles very fine crumbs.
Step 4: Stir in the mint extract and optional food coloring, then knead the dough gently with your hands until it forms a ball. Avoid overworking the dough.
Step 5: Knead in the Andes Creme De Menthe baking chips evenly throughout the dough.
Step 6: Shape the dough into a log about 2 inches in diameter, wrap it in plastic wrap, and refrigerate for 2 hours or up to 72 hours.
Step 7: Slice the chilled dough into 1/4-inch-thick rounds.
Step 8: If desired, coat each cookie slice in additional sugar, then place them on the prepared baking sheet.
Step 9: Bake for 9 to 12 minutes, or until cookies are just set. Avoid overbaking; about 10 minutes is ideal.
Step 10: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. Refrigerate for 30 minutes afterward.
Step 11: If you like, trim the edges of the cookies for a neater shape.
Step 12: Melt the dark chocolate chips with vegetable oil in the microwave, heating in 30-second intervals and stirring until smooth.
Step 13: Dip the cooled cookies into the melted chocolate and place them on waxed paper to set.
Step 14: Refrigerate the dipped cookies until the chocolate is firm.

Tips & Variations

For extra crunch, sprinkle chopped nuts on the chocolate before it sets.
Use white chocolate instead of dark for a different flavor profile.
Allow the dough to chill longer for easier slicing and better shape retention.
Swap the Andes chips for peppermint chips if you prefer a stronger mint flavor.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To thaw, let them sit at room temperature while still wrapped to prevent condensation. If the chocolate softens, gently refrigerate until firm again.

How to Serve

A stack of four bright green chocolate chip cookies sits on a simple white plate. The cookies are thick and soft with a slightly rough texture, each dotted with large dark brown chocolate chips scattered unevenly across the surface. The top cookie leans against the stack on the right side, showing more chips on its side. The plate rests on a pale coral patterned cloth, all set on a white marbled surface. In the blurred background, there is a baking tray with more green cookies, a white pitcher, and some stacked white plates. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mint extract instead of Andes baking chips?

Yes, the Andes chips add a creamy mint flavor and texture, but you can omit them and simply increase the mint extract slightly to enhance the mint taste.

Why should I chill the dough before baking?

Chilling the dough firms it up, making it easier to slice thinly without losing shape and helps the cookies hold their texture during baking.

Chocolate Dipped Mint Shortbread Cookies Recipe

Print Recipe

★★★★★

4.6 from 73 reviews

These Chocolate Dipped Mint Shortbread Cookies combine the classic buttery texture of shortbread with a refreshing mint flavor and a smooth, dark chocolate coating. Perfectly crisp and melt-in-your-mouth delicious, these cookies are ideal for holiday treats, special occasions, or whenever you’re craving a sweet, minty indulgence.

Author: Marco
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 3 hours 30 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

2 1/4 cups all-purpose flour
3/4 cup sugar
1 cup cold cubed butter
1 tsp mint extract
1 to 3 drops green food color (optional)
1/2 cup Andes’ Creme De Menthe Baking Chips
Additional sugar for coating cookies before baking (optional)

Chocolate Coating

1 cup dark chocolate chips
1 tsp vegetable oil or shortening

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cookies.
Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to prevent the cookies from sticking.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and sugar evenly.
Cut in Butter: Use a pastry blender to cut the cold cubed butter into the flour and sugar mixture until it forms very fine crumbs.
Add Flavor and Color: Stir in the mint extract and green food coloring if using. Then, use your hands to knead the dough gently until it forms a ball. Avoid overworking to keep the dough tender.
Incorporate Chips: Gently knead the Andes Creme De Menthe Baking Chips into the dough, distributing them evenly.
Chill Dough: Shape the dough into a log approximately two inches in diameter, wrap it tightly in plastic wrap, and refrigerate for at least two hours or up to 72 hours to firm up.
Slice Cookies: Cut the chilled dough into ¼-inch thick slices for uniform cookies.
Coat with Sugar: Place about half a cup of sugar in a bowl and roll each cookie slice in the sugar to coat before baking.
Bake: Arrange the sugar-coated cookies on the prepared baking sheet and bake for 9-12 minutes until set but not browned. A good benchmark is about 10 minutes.
Cool Cookies: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack. Once cooled completely, refrigerate for 30 minutes to firm up further.
Trim Edges (Optional): If desired, trim the cookie edges for a uniform appearance.
Melt Chocolate: In a microwave-safe bowl, melt the dark chocolate chips and vegetable oil together. Heat on high for 30 seconds, stir, and repeat in 15-30 second increments until smooth and fully melted.
Dip Cookies: Dip the completely cooled cookies into the melted chocolate, allowing excess to drip off. Place them on waxed paper to set.
Set Chocolate: Refrigerate the dipped cookies until the chocolate coating has fully hardened.
Store: Store the cookies in an airtight container for up to 3 days or freeze for up to 3 months for longer preservation.

Notes

Be careful not to overwork the dough to maintain a tender texture.
Green food coloring is optional and only for aesthetic purposes.
If you don’t have Andes Creme De Menthe Baking Chips, you can substitute with chopped mint chocolate pieces or skip them altogether.
Allow the cookies to cool completely before dipping to ensure the chocolate adheres properly.
Use vegetable oil or shortening to help create a smooth, shiny chocolate coating.
Store cookies in a cool, dry place to maintain freshness.

Keywords: mint shortbread cookies, chocolate dipped cookies, holiday cookies, mint chocolate cookies, shortbread dessert