These Chocolate Dipped Cookies take a classic buttery shortbread cookie recipe made with a handful of baking staples and dip them in creamy, chocolaty ganache then top them with crushed peppermint candy. The perfect Christmas treat!
2tablespoonscrushed peppermint candy or chopped nutsoptional
Instructions
Line two large baking sheets with parchment paper.
In a large mixing bowl, add the softened butter and sugar and beat with an electric mixer on medium speed for 1-2 minutes until fluffy. (you can also use the bowl of a stand mixer fitted with the paddle attachment).
1 cup butter, 1 cup white sugar
Then add the egg and vanilla extract and blend to combine.
1 large egg, 1 teaspoon vanilla extract
Gradually add the flour in batches of ½ cup and blend on low after each addition just until the dough gets thick.
2 ¼ cups all-purpose flour
Scoop out 1 ½ - 2 tablespoon scoops and roll them into smooth balls.
Place the balls on the lined baking sheet at least 2” apart.
Press down each ball until it's approximately ½” thick.
Place the cookie sheet with dough in the refrigerator 15 minutes
Pre-heat the oven to 350° F while the dough is chilling.
Then bake the cookies for 10-11 minutes, just until they are beginning to turn golden brown on the bottom.
Remove from the oven and to cool on the baking sheet for 2-3 minutes then transfer to a wire cooling rack to cool completely before dipping in chocolate.
Making the Chocolate Genache
Add the chopped chocolate and heavy cream to a microwave-safe bowl.
4 ounces chocolate, ½ cup heavy cream
Microwave for 30 seconds and then stir and repeat for another 30 seconds. Remove and stir until smooth. Microwave for an additional 15 seconds if needed but be very careful not to overheat or the chocolate will seize and be unusable.
Dip each cookie into the chocolate ganache and immediately top with crushed peppermint candies.
2 tablespoons crushed peppermint candy or chopped nuts
Place the cookies back to the refrigerator and chill for another 15- 20 minutes, until the chocolate has set completely.
Notes
Store in an airtight container in the refrigerator for up to 4-5 days.Make sure to measure using the spoon and level method or use a food scale when measuring flour to avoid using too much.Use a quality chocolate is the key to a great ganache.Use dark chocolate, semi-sweet or milk chocolate bark, bars or chocolate chips. Or use white chocolate chips for some.Use chopped pecans, walnuts or peanuts or toffee bits.