Mint Chocolate Shortbread Cookies
These cookies have a chocolate-y shortbread bottom and are topped with smooth white chocolate and crunchy peppermint pieces. Perfect for any time of the year, but especially during the holidays!
Ingredients
- 1 c salted butter room temperature
- ½ c sugar
- ½ c cocoa powder
- 1 ½ c flour
- white chocolate almond bark
- crushed candy canes or peppermint candies
Instructions
- Using a stand mixer, cream together the butter and sugar until light and fluffy.
- Stir in the cocoa powder and flour until combined.
- Pat the dough into a disc, wrap in plastic wrap and refrigerate for 30-60 minutes.
- Preheat oven to 350°F.
- Roll the dough between two sheets of waxed paper to about ¼ inch thickness and use a round cutter (or any shape!) to cut the cookies out. (If the dough seems a bit sticky, sprinkle some flour on it).
- Place them on a parchment-lined baking sheet and bake for 15 minutes, or until firm.
- Let cool for a few minutes before transferring to a cooling rack.
- Once the cookies are cool, melt one or two squares of almond bark.
- When the almond bark is melted, spoon it into a resealable baggie, snip the corner off and drizzle over the cookies.
- Sprinkle the crushed candies on top and let cool to set up.
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!