A fun spin on classic holiday peppermint bark - Chocolate shortbread cookies dipped in peppermint flavored chocolate topped with crushed peppermints!
Servings 2dozen cookies
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Chilling Time 30 minutesmins
Total Time 1 hourhr
Equipment
Circle cookie cutter, or a round glass/mason jar
Ingredients
1/2cupButter, softened, one stick
1cupGranulated Sugar
1Egg, room temperature
1tspVanilla extract
1 1/4cupFlour
1/2cupUnsweetened cocoa powder
1tspBaking powder
Pinch of salt
110 oz bag, white, milk, or dark chocolate chips
2tbspButter
2tbspHeavy whipping cream
1tspPeppermint extract
Crushed candy canes or peppermints
Instructions
In the bowl of a stand mixer, fitted with a paddle attachment, cream together the sugar and butter until fluffy, about 2-3 minutes. Scape down the sides and add in the egg and vanilla extract.
In a separate mixing bowl whisk together the flour, cocoa, baking powder, and salt. Slowly add the dry ingredients into the wet until incorporated.
Dust a clean working surface with cocoa powder, transfer the dough out onto the dusted surface. Divide into two manageable sections and roll each piece out, until it's 1/4" thick.
Using a circle cutter or a mason jar lid cut circles out of the dough, place on a cookie sheet lined with a baking mat or parchment paper. Place in the fridge to chill for at least 30 minutes, or up to a day.
Once the cookies have chilled, bake at 350 degrees F, for 8-10 minutes, allow the cookies to cool slightly on the baking sheet before transferring to a cooing rack. Allow to cool completely before coating.
In a microwave safe bowl combine the white chocolate chips, butter, and peppermint extract. Microwave in 30 second intervals until the mixture starts to melt. Than microwave in 15 second intervals until completely smooth. Add in the cream and stir to combine. Dip the cookies in the melted chocolate mixture, and allow to cool on a piece of wax or parchment paper. The cookies may need to be double coated, depending on the chocolate.
While the chocolate is still melted sprinkle the tops with crushed peppermints, allow to cool completely before packaging. These will keep in an airtight container for 4-6 days.