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Chocolate Peppermint Shortbread Cookies

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“I found this recipe on the Land O'Lakes Butter Website & made some for Christmas last year. They were the first to dissapear from each platter & the ones that got the most requests for recipes. Place the melted chocolate into a ziplock bag & cut off a tiny corner. Use this to drizzle the chocolate over the cookies.”
READY IN:
1hr 5mins
SERVES:
42
UNITS:
US

Ingredients Nutrition

  • Cookie
  • 34 cup butter
  • 12 cup powdered sugar
  • 14 teaspoon peppermint extract
  • 2 ounces unsweetened baking chocolate, melted & slightly cooled
  • 1 12 cups flour
  • 1 cup mini chocolate chip
  • Frosting
  • 1 cup powdered sugar
  • 2 tablespoons butter, softened
  • 1 tablespoon milk
  • 14 teaspoon peppermint extract
  • 1 -2 drop green food coloring
  • Drizzle
  • 12 cup semisweet mini chocolate chips
  • 12 teaspoon vegetable shortening

Directions

  1. Heat oven to 350 degrees.
  2. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in a large bowl.
  3. Beat at medium speed till creamy.
  4. Reduce speed to low.
  5. Add flour, beat till mixture forms a dough.
  6. Stir in one cup mini chocolate chips by hand.
  7. Shape dough into 1" balls.
  8. Place 2" apart on ungreased cookie sheets.
  9. Flatten each ball to 1 1/2" circles with the bottom of a glass dipped in flour.
  10. Bake for 5 to 7 minutes or till set.
  11. DO NOT OVERBAKE!
  12. Let stand 2 minutes, then remove to a wire rack to cool completely.
  13. Combine all frosting ingredients in a small bowl.
  14. Beat at low speed till smooth.
  15. Add milk, 1 tsp at a time, for desired frsting consistency.
  16. Frost cooled cookies& place on waxed paper.
  17. Place 1/2 cup mini chocolate chips and shortening into a small, microwave-safe bowl.
  18. Microwave on high, stirring every 30 seconds, till smooth (60-90 seconds).
  19. Drizzle thin lines of chocolate over frosting.
  20. Let stand till chocolate is set (at least 30 minutes).

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