Peppermint Crunch Chip Shortbread Cookies are sure to make Santa smile this year. Buttery, melt-in-your-mouth shortbread cookies dotted with crunchy peppermint chips will become your new favorite holiday cookie! If you are a fan of peppermint, you will love this easy cookie recipe.
I am smitten for a good shortbread cookie. I can't resist that buttery flavor and melt-in-your-mouth texture of a good shortbread cookie. These delicious peppermint crunch shortbread cookies deliver that and more. Peppermint crunch chips are such a great addition and the powdered sugar finish reminds me of snow on a cold winter day.
These peppermint shortbread cookies will make a great addition to any holiday cookie tray.
This original RKA recipe for Peppermint Shortbread Cookies is my December contribution to Real Housemoms blog.
Ever since I discovered Andes® Peppermint Crunch Chips in Target last year, I've been a huge fan.
They taste like the candy that made Andes famous but in chip form. Which makes creating cookies like these a snap. Soft peppermint flavored white chocolate chips with a crunch from crushed candy canes. So very, very yummy.
These little bits of yumminess are creamy and crunchy at the same time and deliver just the right amount of peppermint flavor. They are absolutely awesome in these Peppermint Crunch Chip Sugar Cookies and equally as delicious in these tender little bites of buttery goodness.
I took my favorite recipe (from Betty Crocker's Cooky Book) for Mexican Wedding Cakes and replaced the nuts with these fabulous chips.
The result is absolutely delicious! These cookies are so buttery and tender. The chips add just enough texture to make them interesting!
More Shortbread Cookie Recipes to explore
Yield: 18 servings
Peppermint Crunch Chip Shortbread Cookies
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
Melt in your mouth buttery shortbread cookies studded with Andes Peppermint Crunch Chips and dusted with powdered sugar.
Ingredients
- 1 cup unsalted butter at room temperature
- 1 ½ cup powdered sugar divided
- 1 tsp. pure vanilla extract
- 2 cups all-purpose flour
- ½ tsp. salt
- 1 cup Andes® Peppermint Crunch Baking Chips
Instructions
- Preheat oven to 375 degrees F.
- Line cookie sheet(s) with parchment.
- In large mixing bowl, with electric mixer, combine the butter, 1/2 cup powdered sugar, and vanilla until light and fluffy. (about 3 - 5 minutes)
- Add in flour and salt and mix until combined. Stir in chips.
- You can chill the dough for about an hour, if you want a more ball-like shape to the cookies, or you can just go ahead and portion into 1" balls without chilling. If you don't chill the dough, your cookies will be flatter, like in the above photos.
- You can place the cookies about an 1 1/2" apart on the prepared cookies sheets, as they will not spread much.
- Bake in preheated oven for 9 -10 min, or until set, watching carefully so bottoms do not burn.
- Remove from oven and allow cookies to cool on baking sheet without removing them for about 10 minutes so they don't fall apart.
- While still warm "roll" in 1 cup powdered sugar and place on wire rack to cool completely.
Nutrition Facts
Calories
251.92Fat (grams)
14.91 gSat. Fat (grams)
10.39 gCholesterol (grams)
27.11 mgCarbs (grams)
28.41 gFiber (grams)
0.38 gSugar (grams)
17.32 gNet carbs
28.03 gProtein (grams)
2.19 gSodium (milligrams)
74.64 mgNutritional Information provided is an estimate and does not include sauce.
Copyright © 2015 Renee's Kitchen Adventures
This original RKA recipe for Peppermint Shortbread Cookies is my December contribution to Real Housemoms blog.
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I love these cookies, we make a similar version every year.
ReplyDeleteLove these melt in your mouth cookies!
ReplyDeleteI love shortbread cookies and peppermint but, never combined them. This is a recipe that I'm going to try this holiday season. Pinned for later. Happy Holidays!
ReplyDeleteThese little cookies sound amazing! Love the little bits of peppermint in these- so festive! :)
ReplyDelete