Jump to recipeTip: The dough logs can be wrapped tightly in plastic and refrigerated for up to 1 day or frozen for up to 2 months; thaw overnight in the refrigerator before slicing and baking. Baked cookies keep well in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months. Layer the cookies with parchment paper to protect the chocolate.
Mint Chocolate Chip Shortbread Cookies
They’re the prettiest shade of pale mint green—perfect for St. Patrick's Day!
By Ree Drummond
Yields:
36 - 42 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 20 mins
These dreamy little mint chocolate chip shortbread cookies are right up Alex’s alley. She loves anything mint chocolate!
They bake into the prettiest mint green color and have a wonderful texture: lightly crisp around the edges, tender in the center, and dotted with flecks of chocolate. The mint flavor is cool and fresh without dominating the rest of the cookie. (Mint extract is a powerful little ingredient, so just a touch is all you need!) And they’re perfect for making ahead since both the dough and baked cookies keep well.
Dip or drizzle ‘em in chocolate, or enjoy ‘em in their purest, undipped form. These slice-and-bake cookies make one of the most adorable St. Patrick’s Day desserts since they’re green, but they’re a fun treat any time of year— especially tucked into a bowl of this chocolate-mint ice cream. They’re already on my list of Christmas cookies to bake later this year, too!
Can you use chocolate chips instead of chopped chocolate in mint chip shortbread?
It’s best to stick with chopped chocolate for this recipe. Chocolate chips can get in the way when you’re slicing the chilled dough, making it harder to get clean, even rounds. Starting with chocolate bars that you chop yourself makes slicing the logs much easier and also allows the chocolate to distribute more evenly, so you get a little in every bite.
Why are my mint chocolate chip shortbread cookies crumbly?
Slice-and-bake dough can look crumbly at first (that’s normal!) but it should hold together when you press it into a log. Just use the plastic wrap to firmly press and compact the dough before chilling. If it’s truly dry and cracking, you may have added a little too much flour or not mixed the dough quite long enough for it to come together. Very cold dough can also crumble when sliced. Letting the log sit at room temperature for a few minutes before cutting helps.
Advertisement - Continue Reading Below
Ingredients
- 2 1/4 cups all-purpose flour
- 2 Tbsp. cornstarch
- 1/4 tsp. kosher salt
- 1 cup plus 2 tablespoons salted butter (2 1/4 sticks), at room temperature
- 1 cup sugar
- 3/4 tsp. peppermint extract
- 2 drops green gel food coloring
- 12 oz. semisweet chocolate, chopped
Directions
- Step 1In a medium bowl, whisk together the flour, cornstarch, and salt.
- Step 2In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, 2 to 3 minutes. Use a rubber spatula to scrape the sides and bottom of the bowl, then add the peppermint extract and green gel food coloring. Mix on medium speed until the mixture is entirely green.
- Step 3Add the flour mixture and mix on low speed until the dough begins to come together. Add one-third of the chopped chocolate and mix until just combined (the dough will be crumbly).
- Step 4Place half of the dough on a piece of plastic wrap and use the plastic to press the dough together to form a firm 8-inch log (about 1 ½ inches thick). Repeat with the remaining dough. Chill until firm, at least 2 hours and up to 1 day in the refrigerator.
- Step 5Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
- Step 6Slice each dough log into 1/4-inch-thick rounds. Place on the prepared baking sheets about 1 inch apart and bake until the cookies are dry and set (they should not brown), 18 to 20 minutes. Let cool completely on the baking sheets.
- Step 7Meanwhile, melt the remaining chopped chocolate in a small microwave-safe bowl in the microwave in 15-second intervals, stirring between each, until smooth. Dip the cooled cookies so about one-third of each cookie is coated in chocolate. Return to the parchment-lined baking sheets and let the chocolate set at room temperature, 20 to 30 minutes (or refrigerate for 10 minutes).
Advertisement - Continue Reading Below
10 Ways to Savor All That Leftover Corned Beef
Raise a Glass to St. Paddy's Day With These Drinks
Why Is a Four-Leaf Clover Lucky?
Must-Watch Irish Movies on St. Paddy's Day
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below