Delightfully easy Chocolate Dipped Mint Shortbread Cookies are perfect for the holidays!

If there is one thing I love more than peppermint during the holidays, it has to be mint. Well, I don’t know, maybe they’re equally awesome. I tend to go a little overboard during the holidays because I want to make EVERYTHING. Twice.

Cookies, candies, all.the.fudge. It’s Christmas! Live a little!

After I made the cookies I got all crazy and decided to trim them before dipping. Not required. At all. If you like to add more work to your Christmas planning, be my guest. I think the untrimmed ones looked equally as pretty.

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These Chocolate Dipped Mint Shortbread Cookies were so fun to make that I decided to make a video…my very first one! Be gentle please 🙂

I learned a lot doing this video. One: I have no patience. Two: I still have the ability to learn new things. Three: I kinda actually sorta LIKED making this video – so expect more to come!

I hope you’ll give these easy shortbread cookies a try this holiday season!

Chocolate Dipped Mint Shortbread Cookies

Delightfully easy Chocolate Dipped Mint Shortbread Cookies are perfect for the holidays! Mint and chocolate is the BEST combination and it really shines through in these buttery cookies!

Ingredients

• 2 1/4 cups all purpose flour
• 3/4 cup sugar
• 1 cup butter cubed (and cold)
• 1 tsp mint extract
• 1 drop green food color 1 to 3 drops - optional
• 1/2 cup Andes' Creme De Menthe Baking Chips
• additional sugar to coat cookies before baking if desired
• 1 cup dark chocolate chips
• 1 tsp vegetable oil or shortening

Instructions

• Preheat oven to 325F.

• Line a baking sheet with parchment paper and set aside.

• Combine flour and sugar in a large bowl.

• Use a pastry blender to cut in butter. You want very fine crumbs.

• Stir in extract and food color (if you want) and use your hands to knead the dough until it comes together and forms a ball. This will happen. Don't give up! Work the dough JUST until it comes together - you don't want to over-work it.

• Knead in the Andes chips.

• Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.

• Cut slices of cookie dough about ¼ inch thick.

• Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.

• Place cookies on baking sheet and bake for 9-12 minutes or just until cookies are set. Do not over bake. I pull mine at 10 minutes.

• Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely. Place in refrigerator for 30 minutes.

• Trim edges of cookies, if desired.

• Melt chocolate chips and vegetable oil together in the microwave. Heat on high for 30 seconds, stir. Repeat until the chocolate is melted and smooth.

• Dip the completely cooled cookies into the melted chocolate and place on waxed paper to set.

• Refrigerate until chocolate has set.

• Store in airtight container for 3 days or freeze for up to 3 months.

Nutrition

Calories: 199kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 76mg | Potassium: 84mg | Fiber: 1g | Sugar: 10g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

More mint madness!

Chocolate Mint Fudge Crumb Bars

Chocolate Covered Mint Patties

Mint Chocolate Chip Cheese Ball

Mini Chocolate Mint Cream Pies

Andes Triple Chocolate Mint Pudding Cookies

Chocolate Mint Brownies

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