Chocolate Mint Shortbread Cookies

• Vegetarian

• Produce

  • 1/2 cup Andes mint chips

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 cup Dutch processed cocoa, powder
  • 1/2 tsp Mint extract
  • 2/3 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Semi sweet chocolate chips, Mini
  • 1 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Vegetable shortening or oil

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 1 Mint chips or crushed candy canes

Found on bakerita.com

Ingredients

• 1 cup unsalted butter, softened
• ⅔ cup powdered sugar, sifted
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups (8.5 oz) all-purpose flour
• ¼ cup Dutch-processed cocoa powder
• ½ cup Andes mint chips
• ½ cup mini semi-sweet chocolate chips
• 1 cup semi-sweet chocolate chips
• ½ teaspoon mint extract
• 1 tablespoon vegetable shortening or oil
• Mint chips or crushed candy canes

Directions

• In the bowl of a stand mixer or with a hand mixer, beat the butter and powdered sugar until smooth. Mix in the vanilla.
• In a separate bowl, whisk together the flour, cocoa powder, and salt. Add the flour mixture to the butter and on low speed, mix in the flour until combined and a dough is formed. With a stiff spatula, fold in the mint chips and mini chocolate chips.
• Divide the dough in half and shape each half into a log roughly 1 foot long and 1½ inches in diameter. Wrap both logs of dough in parchment paper or plastic wrap. To keep the cookie dough logs round, cut a slit in two empty paper towel rolls and store the cookie dough in there so the sides dont flatten.
• Refrigerate the rolls until firm, about two hours, or up to three days. At this point, you can put the dough logs inside a freezer bag and freeze for up to three months - thaw in the refrigerator overnight before baking if you do this.
• When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment. Slice the logs into slices ¼- to ½-inch thick using a sharp knife. Arrange them slightly apart on the baking sheets.
• Bake the cookies for 12 to 15 minutes. If you press your finger lightly to the cookies, they should give just barely but not seem doughy. Dont let these overbake - its hard to tell because these cookies are so dark you wont see the edges browning.
• Let the cookies cool completely on the baking sheets.
• For the chocolate coating, combine the remaining 1 cup of chocolate chips and shortening or oil in a microwaveable bowl and microwave in 15-second intervals, stirring between each interval until smooth. Stir in the peppermint extract.
• Dip one end of each cookie into the chocolate and use an off-set spatula or butter knife to scrape off the excess chocolate. Immediately sprinkle with mint chips or crushed candy canes before chocolate sets. Place the dipped cookies on waxed paper or parchment paper until set (or refrigerate to speed up the process). Store in an airtight container at room temperature.