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    Home » Recipes » Cookies

    Mint Chocolate Shortbread Cookies

    Published: Dec 1, 2019 · Modified: Aug 9, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 786 words. · About 4 minutes to read this article.

    Jump to Recipe
    Mint Chocolate Shortbread Cookies by The Toasty Kitchen

    Mint Chocolate Shortbread Cookies are buttery and tender mint chocolate cookies. Dipped in melted chocolate and decorated with sprinkles, these cookies are similar to the popular thin mint cookie.

    A plate of Christmas cookies on a cutting board.
    Mint Chocolate Shortbread Cookies are a fantastic addition to your holiday cookie tray. They're easy to make and only require a handful of easy to find ingredients.

    Shortbread cookies are tender, buttery, and delicate. They require no leavening agents like baking powder or baking soda, so they don't rise like a traditional cookie.

    When dipped in melted chocolate, these cookies resemble the classic thin mint cookie you may enjoy during girl scout cookie season. If you're a fan of thin mints, you'll probably enjoy these cookies too.

    Ingredients and substitutions

    Ingredients to make chocolate shortbread cookies.Dutch cocoa or natural cocoa powder can be used in this recipe since there are no leavening agents involved.

    Peppermint extract can be substituted with vanilla extract if you don't care for the peppermint flavor.

    You'll also need chocolate melting wafers (I like Ghirardelli or Mercken's) and sprinkles for decorating.

    Chocolate melting wafers can be substituted with chocolate chips, but keep in mind that chocolate chips will not harden into a crisp candy coating like melting wafers do.

    Mixing cookie dough in a glass bowl.Tips for baking cookies

    Shortbread cookies can be difficult to master if you've never made shortbread before. Here are a few tips to make your shortbread cookies a success!

    The most important part about making cookies is the proper measuring of ingredients - especially the flour. To properly measure flour, spoon the flour into your measuring cup, then level off with a knife.

    Rolling out dough and cutting into rectangles.

    If you scoop your flour from the container with your measuring cup, this compacts the flour into your cup, adding extra flour to your recipe. By spooning the flour into your cup, this ensures better accuracy.

    For the most accurate measuring of flour, use a kitchen scale (this is the model I use). One cup of all-purpose flour should equal 4 ¼ ounces or 120 grams.

    Your dough needs to be chilled in the refrigerator for a solid 30 minutes (or more) before rolling it out. After rolling and cutting into bars, I also like to refrigerate my cookies again before baking.

    A chilled dough will spread less in the oven, which is what we're looking for.

    A plate of chocolate cookies.

    Cookie storage

    Your shortbread cookies will keep for 3-5 days in a tightly sealed container.

    To help keep cookies fresh for longer, place a slice of bread in the container with the cookies. The bread will get stale while the cookies remain soft and fresh! Replace the bread slice as needed.

    A plate of Christmas cookies on a cutting board.
    Print Recipe
    4.80 from 5 reviews

    Mint Chocolate Shortbread Cookies

    Mint Chocolate Shortbread Cookies are buttery and tender mint chocolate cookies. Dipped in melted chocolate and decorated with sprinkles, these cookies are similar to the popular thin mint cookie.
    Prep Time15 minutes
    Cook Time12 minutes
    Resting Time30 minutes
    Total Time57 minutes
    Servings: 30 cookies
    Calories: 110kcal
    Author: Heather

    Ingredients

    • 1 cup (226 g) unsalted butter, room temperature
    • ½ cup (99 g) granulated sugar
    • 1 teaspoon (5 g) peppermint extract
    • 1 ½ cups (180 g) all purpose flour
    • ½ cup (42 g) natural cocoa powder
    • 8 ounces (230 g) chocolate melting wafers
    • sprinkles, optional

    Instructions

    • In a bowl, cream together butter and sugar. Add peppermint extract and stir to combine. 
    • In a separate bowl, sift together flour and cocoa powder. Add flour mixture, half at a time, to butter mixture and stir until dough forms. Dough will be thick.
    • Shape into a disc and wrap in wax paper. Refrigerate for 30 minutes. 
    • Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside. 
    • Cut dough in half. Place remaining half back in refrigerator. Dust counter top and rolling pin with flour, roll dough to ¼" thickness. Cut off rounded edges, creating a large rectangle. Slice dough into small rectangles, about 1 inch by 2 inches. Place on baking sheet. 
    • Bake for 11-13 minutes, or until edges are set and middle of cookie is still soft. Allow to cool for 5 minutes before removing cookies from baking sheet. Remove to cooling rack and allow to cool completely before dipping.
    • Place melting wafers in a microwave safe bowl and microwave in 30 second increments, stirring until melted. 
    • Dip each cookie halfway into chocolate and tap to remove excess. Place on wax paper or parchment and immediately add sprinkles before chocolate sets. Allow to set for 1 hour at room temperature, or place in refrigerator for 15 minutes. 

    Equipment Recommendations

    • Nordic Ware Half Baking Sheet
    • Reynolds Parchment Paper
    • Measuring Spoons
    • Nicewell Digital Kitchen Scale

    Notes

    • Your cookies will keep for 3-5 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
    • You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough and baked cookies freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen cookie dough to thaw overnight in the refrigerator before rolling out.
    • Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

    Nutrition Estimate

    Serving: 0g | Calories: 110kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 5mg | Potassium: 30mg | Fiber: 1g | Sugar: 5g | Vitamin A: 190IU | Calcium: 5mg | Iron: 0.5mg
    Course: Dessert
    Cuisine: American

    More recipes

    • Soft Frosted Christmas Cookies
    • Dutch Cocoa Cookies
    • Heidesand - German Brown Butter Shortbread Cookies
    • Chocolate Chip Shortbread Cookie Dippers

    More Cookie Recipes

    • Strawberry Shortbread Cookies
    • 10 Tips for Baking Cookies
    • Soft Sugar Cookies
    • Heart Shaped Chocolate Chip Cookies

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    1. Kelley

      December 24, 2019 at 7:23 pm

      These cookies taste as good almost 1 week later as they did on the first day… if not better. We dunked ours in candy cane instead of sprinkles and it was delightful. I think I would probably opt for a small square cookie cutter next time so they all look the same. I am not gifted with a knife 🙂

      Reply
      • Heather

        December 24, 2019 at 7:26 pm

        Candy cane sounds like a great idea! Thank you for the great review Kelley 😊

        Reply
    2. Marilyn

      December 15, 2018 at 7:06 pm

      Love the mint and chocolate together!

      Reply

    Trackbacks

    1. Chocolate Chip Shortbread Cookie Dippers - The Toasty Kitchen says:
      April 12, 2018 at 12:27 pm

      […] out my recipe for Mint Chocolate Shortbread Cookies or Shortbread Cookies with Sprinkles if you love shortbread as much as I […]

      Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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