Chocolate Dipped Mint Shortbread Cookies
If you’re craving a delightful treat that combines the buttery richness of shortbread with the refreshing taste of mint and a luscious layer of chocolate, you’re in the right place. Chocolate Dipped Mint Shortbread Cookies are perfect for any occasion, whether it’s a holiday gathering, a cozy afternoon snack, or simply a sweet indulgence after a long day. These cookies are sure to be a hit with family and friends, and the best part? They’re incredibly easy to make!
Why This Recipe Works
The secret to a perfect shortbread cookie lies in the balance of ingredients and technique. By using cold butter, we ensure a tender crumb that melts in your mouth. The addition of mint extract and Andes’ Creme De Menthe Baking Chips provides a refreshing flavor that pairs beautifully with the rich chocolate dip. The chocolate coating adds a decadent touch while also providing a beautiful contrast to the green hue of the cookies. This recipe is not only simple but yields cookies that are both visually appealing and delicious.
What We’re Using
- All-Purpose Flour (2 1/4 cups): Provides the structure for our cookies.
- Sugar (3/4 cup): Sweetens the dough and helps create a tender texture.
- Butter (1 cup, cubed and cold): Essential for achieving that rich, buttery flavor.
- Mint Extract (1 tsp): Adds a fresh mint flavor that elevates the cookies.
- Green Food Color (1 drop, optional): For a fun, festive touch.
- Andes’ Creme De Menthe Baking Chips (1/2 cup): Provide delicious bursts of mint chocolate flavor.
- Dark Chocolate Chips (1 cup): For dipping, adding a rich chocolatey finish.
- Vegetable Oil or Shortening (1 tsp): Helps to thin the chocolate for easier dipping.
- Additional Sugar: Optional for coating before baking, giving a sweet crunch.
Gear Checklist
- Mixing Bowls: For combining ingredients.
- Stand Mixer or Hand Mixer: To cream the butter and sugar together easily.
- Baking Sheets: For placing the cookies before baking.
- Parchment Paper: To line the baking sheets for easy cleanup.
- Cooling Rack: To cool the cookies after baking.
- Microwave-Safe Bowl: For melting the chocolate.
Method: Chocolate Dipped Mint Shortbread Cookies
Step 1: Prepare the Dough
In a large mixing bowl, combine the cold cubed butter and sugar. Using a stand mixer or hand mixer, cream them together until the mixture is light and fluffy. This should take about 3–5 minutes.
Step 2: Add Flavorings
Once the butter and sugar are well combined, add the mint extract and a drop of green food coloring if desired. Mix until everything is well incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and a pinch of salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 4: Fold in Chocolate Chips
Gently fold in the Andes’ Creme De Menthe Baking Chips using a spatula, ensuring they are evenly distributed throughout the dough.
Step 5: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial as it helps the cookies maintain their shape during baking.
Step 6: Preheat the Oven
While the dough is chilling, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
Step 7: Shape the Cookies
Once the dough is chilled, remove it from the refrigerator. Use a cookie scoop or your hands to form small balls of dough, about 1 inch in diameter. If desired, roll the balls in additional sugar before placing them on the prepared baking sheets.
Step 8: Bake the Cookies
Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
Step 9: Cool the Cookies
Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a cooling rack to cool completely.
Step 10: Melt the Chocolate
While the cookies are cooling, melt the dark chocolate chips with the vegetable oil or shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and fully melted.
Step 11: Dip the Cookies
Once the cookies are completely cooled, dip the bottom half of each cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies back on the cooling rack to set.
Step 12: Enjoy!
Once the chocolate has hardened, your Chocolate Dipped Mint Shortbread Cookies are ready to be enjoyed. Store any leftovers (if there are any!) in an airtight container at room temperature.
Low-Carb/Keto Alternatives
- Almond Flour: Substitute all-purpose flour with almond flour for a low-carb version.
- Erythritol: Use erythritol or another keto-friendly sweetener in place of sugar.
- Butter: Ensure you use real butter, as it’s keto-friendly.
- Unsweetened Chocolate: Replace dark chocolate chips with unsweetened chocolate sweetened with erythritol or stevia.
Troubleshooting Tips
- If your cookies spread too much while baking, you may need to chill the dough for longer next time.
- To achieve a more intense mint flavor, consider adding a bit more mint extract, but be careful not to overpower the cookies.
- If the chocolate is too thick for dipping, add a little more vegetable oil to thin it out.
- For a more uniform shape, use a cookie cutter after chilling the dough instead of rolling into balls.
Shelf Life & Storage
Chocolate Dipped Mint Shortbread Cookies can be stored in an airtight container at room temperature for up to one week. If you want to keep them longer, store them in the refrigerator, where they will last for up to two weeks. You can also freeze the unbaked dough for up to three months. Just roll it into balls, freeze them, and then bake straight from frozen, adding a couple of extra minutes to the baking time.
Frequently Asked Questions
Can I use different types of chocolate for dipping?
Yes! While dark chocolate pairs wonderfully with mint, you can use milk chocolate or white chocolate for a different flavor profile. Just adjust the melting process as needed.
What if I don’t have Andes’ Creme De Menthe Baking Chips?
You can substitute with regular mint chocolate chips or even finely chopped mint chocolate bars. Just make sure they are small enough to mix into the dough easily.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough a few days in advance and store it in the refrigerator. You can also bake the cookies ahead of time and dip them in chocolate just before serving for the freshest taste.
What should I do if my dough is too crumbly?
If the dough feels too crumbly, try adding a tablespoon of cold water or milk to bring it together. Be cautious, as adding too much liquid can change the texture of the cookies.
Ready, Set, Cook
Now that you have all the details, it’s time to gather your ingredients and start baking these delightful Chocolate Dipped Mint Shortbread Cookies. Your kitchen will be filled with the enticing aroma of buttery cookies and refreshing mint, making it a perfect place to spend your time. These cookies not only make for a delicious treat but also a great gift for friends and family or a lovely addition to any dessert table. Enjoy every bite of these delectable delights, and don’t forget to share the joy with others!
Chocolate Dipped Mint Shortbread Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, combine the cold cubed butter and sugar. Using a stand mixer or hand mixer, cream them together until the mixture is light and fluffy. This should take about 3–5 minutes.
- Once the butter and sugar are well combined, add the mint extract and a drop of green food coloring if desired. Mix until everything is well incorporated.
- In a separate bowl, whisk together the all-purpose flour and a pinch of salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Gently fold in the Andes' Creme De Menthe Baking Chips using a spatula, ensuring they are evenly distributed throughout the dough.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial as it helps the cookies maintain their shape during baking.
- While the dough is chilling, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- Once the dough is chilled, remove it from the refrigerator. Use a cookie scoop or your hands to form small balls of dough, about 1 inch in diameter. If desired, roll the balls in additional sugar before placing them on the prepared baking sheets.
- Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a cooling rack to cool completely.
- While the cookies are cooling, melt the dark chocolate chips with the vegetable oil or shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and fully melted.
- Once the cookies are completely cooled, dip the bottom half of each cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies back on the cooling rack to set.
- Once the chocolate has hardened, your Chocolate Dipped Mint Shortbread Cookies are ready to be enjoyed. Store any leftovers (if there are any!) in an airtight container at room temperature.
Notes
- For a stronger mint flavor, add more mint extract cautiously.
- Roll the cookie dough balls in additional sugar for a sweet crunch.
- Store cookies in an airtight container for up to one week.
