Go Back
Homemade Chocolate Dipped Mint Shortbread Cookies photo

Chocolate Dipped Mint Shortbread Cookies

These Chocolate Dipped Mint Shortbread Cookies are a delightful treat! Buttery, minty, and coated in rich chocolate, they're perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 cup butter cubed (and cold)
  • 1 tsp mint extract
  • 1 drop green food coloring (optional)
  • 1/2 cup Andes' Creme De Menthe Baking Chips
  • Additional sugar to coat cookies before baking (optional)
  • 1 cup dark chocolate chips
  • 1 tsp vegetable oil or shortening

Equipment

  • Mixing Bowl
  • Stand mixer or hand mixer
  • Baking Sheet
  • Parchment paper
  • Cookie cutter
  • Microwave-safe bowl
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large mixing bowl, combine the cold, cubed butter and sugar. Beat until light and fluffy (2-3 minutes).
  3. Step 3: Mix in the mint extract and optional green food coloring.
  4. Step 4: Gradually add the flour, mixing on low speed until just combined.
  5. Step 5: Fold in the Andes' Creme De Menthe Baking Chips.
  6. Step 6: Scoop out the dough and roll into balls. Optionally, roll in additional sugar before baking.
  7. Step 7: Bake for 12-15 minutes or until edges are lightly golden.
  8. Step 8: Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  9. Step 9: Melt dark chocolate chips and oil in a microwave-safe bowl.
  10. Step 10: Dip cooled cookies halfway into melted chocolate and place back on the cooling rack.

Notes

  • For a festive touch, add green food coloring to the dough.
  • Store in an airtight container for up to one week.
  • Freeze unbaked dough for up to three months; thaw before baking.