Nothing says Christmas like the two flavors of chocolate and peppermint together.Ĭhristmas is the best time to make cookies and these will be a hit year after year.Ī decadent, chewy mint chocolate cookie is filled with white chocolate chips. Great to bring to a cookie exchange or leave out for Santa. They are a decadent mix of triple chocolate flavors with a minty kick from crushed candy canes on top. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.This delicious recipe for Chocolate Peppermint Cookies is a great way to get in the Christmas holiday spirit. It is the most standardized and accurate way to bake. While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. The cookies are done when they are JUST starting to brown. These cookies only need 10-11 minutes in the oven, so make sure to watch them carefully! Any longer and you will be left with a tough cookie. The dough needs little chill time, so don't skip this step! Chilling the dough for one hour gives it the perfect consistency and temperature for success in rolling out the cookie dough. Make sure to only mix the dough until the dry ingredients are JUST incorporated. Over mixing the dough can lead to tough cookies that are hard to roll out. Peppermint shortbread cookie baking tips Don't over mix the cookie dough. Decorate and enjoy! Using a piping bag, decorate the cookies with the remaining royal icing or top with crushed candy canes.Dip the tops of the cookies in the icing and let sit at room temperature until it hardens. Add the powdered sugar, meringue powder, water, and vanilla extract to a bowl and mix until combined and smooth. Bake the cookies at 350F for 10-11 minutes until the edges are set and golden brown. Using a cookie cutter, cut out the cookies and place them on a baking sheet 2 inches apart. On a lightly floured surface, roll the dough out until it is ¼ inch in thickness. Wrap the dough in plastic wrap and chill for one hour. Add the flour and salt and mix until combined. Add the egg yolks, vanilla extract, and peppermint extract and mix until combined. Beat together the butter and sugar until combined. You can also sub the meringue powder for pasteurized egg whites! Meringue powder: meringue powder is added to the icing mixture - this helps stiffen it up and allows the icing to harden once it is on the cookies.All purpose flour: all purpose flour is the flour of choice in this recipe - it provides the best texture and crumb in these cookies.Peppermint extract: the star ingredient! A little peppermint extract goes a long way in these cookies.Egg yolks: egg yolks bind the ingredients and give the cookies a chewy and dense texture.We also use powdered sugar for the royal icing if you choose to decorate the cookies.
This recipe has simple ingredients - most of which you probably already have in your kitchen! The dough comes together so quickly and the cookies only need 10 minutes in the oven. You can top them with royal icing and pipe cute little Christmas trees on them, or you can top them with crushed up candy canes for an extra crunch. Decorating these cookies is my favorite part of this recipe! They are incredibly festive and perfect for the holidays. They are not overwhelmingly pepperminty, but you can absolutely taste the peppermint flavor. I actually am not peppermint's biggest fan, but I still love these cookies. Some people love peppermint, others can live without it. I promise, these will be on repeat in your kitchen this Christmas! Why you will love these peppermint shortbread cookies They are buttery, perfectly peppermint-y, and so much fun to decorate! You can top these with royal icing and cute little piped Christmas trees, or crushed up candy canes for an extra crunch. It's cookie season, my people! And these peppermint shortbread cookies are perfect for the holiday season (or any time of year if you ask me).
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