Mint chocolate shortbread cookies are buttery and tender mint chocolate cookies dipped in melted chocolate. If you love thin mint cookies, you'll want to give these shortbread cookies a try!
In a bowl, cream together butter and sugar. Add peppermint extract and stir to combine.
In a separate bowl, sift together flour, cocoa powder, and salt. 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 Fahrenheit 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, then 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 about 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.
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.