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Chocolate Dipped Mint Shortbread Cookies Recipe

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★★★★★

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.

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

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cookies.
  2. Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to prevent the cookies from sticking.
  3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour and sugar evenly.
  4. 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.
  5. 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.
  6. Incorporate Chips: Gently knead the Andes Creme De Menthe Baking Chips into the dough, distributing them evenly.
  7. 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.
  8. Slice Cookies: Cut the chilled dough into ¼-inch thick slices for uniform cookies.
  9. 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.
  10. 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.
  11. 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.
  12. Trim Edges (Optional): If desired, trim the cookie edges for a uniform appearance.
  13. 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.
  14. Dip Cookies: Dip the completely cooled cookies into the melted chocolate, allowing excess to drip off. Place them on waxed paper to set.
  15. Set Chocolate: Refrigerate the dipped cookies until the chocolate coating has fully hardened.
  16. 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

Find it online: https://cookcrisis.com/chocolate-dipped-mint-shortbread-cookies-recipe/