Peppermint Dipped Double Chocolate Shortbread Cookies
Peppermint Flavored Melting Wafers 10 oz Bag
Ingredients
- 1 cup (8 oz.) cold salted butter, cubed
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 2 1/4 cups (about 10 1/4 oz.) all-purpose flour
- 1/3 cup Ghirardelli unsweetened cocoa (about 1 oz.)
- 2 cups (12 oz.) Ghirardelli semi-sweet chocolate chips
- 2 cups (10 oz.) Ghirardelli peppermint flavored melting wafers
- Crushed peppermint candies for decor
Directions
- Beat butter, sugar, and vanilla in bowl of a heavy-duty stand mixer* fitted with a paddle attachment on low speed just until blended and creamy, 3 to 5 minutes. With mixer running on low speed, gradually add flour and cocoa, and beat until dough comes together, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in chocolate chips on low speed until just combined.
- Divide dough in half and roll each half into a compact 2-inch-thick log (about 8 inches long). Wrap each log in parchment paper or plastic wrap and freeze just until firm (but not frozen solid), about 25 minutes.
- Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Remove cookie dough logs from freezer, and unwrap. Using a sharp serrated knife and a sawing motion, cut cookie dough into 1/2-inch-thick rounds. (If rounds crumble slightly, press dough back together.) Place rounds on prepared baking sheets, spacing cookies about 2 inches apart.
- Bake, 1 baking sheet at a time, in preheated oven until firm, 15 to 18 minutes. Let cool completely on baking sheets, about 20 minutes.
- To decorate, place melting wafers in a medium-size microwavable bowl. Microwave on half power until wafers are melted and smooth, about 1 minute, stirring at 30-second intervals. Dip each cookie halfway into melted wafers, and place on parchment paper-lined baking sheets. Sprinkle the coated cookies with crushed peppermint candies. Cool at room temperature for 10-15 minutes, or until hard. For faster setting, place in refrigerator.
- *Note: If you don’t have a stand mixer and prefer to use a hand mixer, use room temperature butter, bake the full 18 minutes, and leave on baking sheets to cool.
Ghirardelli Chocolate In This Recipe
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