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Chocolate Peppermint Shortbread Cookies

Chocolate Peppermint Shortbread Cookies made with chocolate ganache -- perfect for the holidays! | thealmondeater.com

5 from 1 reviews

These peppermint shortbread cookies are soft and buttery, made with peppermint extract and topped with chocolate ganache.

Ingredients

for the cookies:

for the ganache:

Instructions

  1. Cream butter and sugar together, then add the vanilla and peppermint extract. Last, stir in the salt and flour. If you’re including candy cane pieces, I recommend placing them in your food processor and pulsing for about 30 seconds or until they’re crumb-sized. Stir in the candy cane pieces by hand.
  2. Flour your surface then place the dough on the flour. Place a piece of parchment paper over the dough (this prevents the dough from sticking to your rolling pin), then use a rolling pin to roll the dough out–make sure it’s not too thin!
  3. Carefully pick dough up and place it on a baking sheet, then place the baking sheet in the freezer for 30 minutes, allowing the dough to stiffen up.
  4. While dough is chilling, make the ganache: pour chocolate into a bowl and set aside. Heat coconut milk over stovetop; as soon as it starts bubbling, pour milk over the chocolate and wait 5 minutes. Then, stir milk and chocolate together. Ideally, the chocolate will have completely melted; if not, microwave the chocolate for 15-20 seconds then stir. At this point, you can also stir in the peppermint extract. Place ganache in the refrigerator for 30-45 minutes, allowing it to thicken a bit.
  5. Preheat oven to 350°.
  6. Take dough out of the freezer and use a circle cookie cutter to cut out the dough, placing cookies on a parchment-lined baking sheet.
  7. Bake cookies for 9-11 minutes, then remove then and place them on a cooling rack. Wait until cookies have completely cooled before icing.
  8. Once ganache is thicker but still spreadable, spread it on the bottoms of the cookies, then place the cookies together to form shortbread cookie sandwiches. Alternatively, you may just ice the tops of the cookies.
  9. Enjoy!

Notes

*You may also use dark chocolate chips

**If you want these to be more peppermint-y, include peppermint extract in the ganache. If you just want it to taste like straight chocolate, then omit it.

***Serving size is for individual cookies. If you’re making them into sandwiches, you’ll end up with 7 or 8 cookie sandwiches.

Keywords: shortbread cookies, peppermint shortbread