Chocolate Peppermint Dipped Shortbread Cookies are buttery, melt in your mouth shortbread cookies that get dipped in chocolate and sprinkled with crushed peppermint.  These cookies make the perfect holiday treat!  

Chocolate Peppermint Dipped Shortbread Cookies

I don’t know about you guys but I have been baking up a storm this holiday season.  Parchment paper becomes my BFF and if you haven’t already discovered Reynolds Kitchens Parchment Paper with SmartGrid,  then you need to have this in your life immediately.  The built in SmartGrid is the coolest thing ever and serves so many purposes for all of your baking needs.  The built-in gridline pattern enables you to easily cut the paper to perfectly fit any size pan.  It offers a non stick surface, easy clean up, and is reusable up to 3 times!

The SmartGrid was awesome when it came to making these shortbread cookies.  Not only was it perfect for spreading out the cookies onto a cookie sheet, as soon as it was done baking, the SmartGrid helped me to cut the cookies into straight lines from end to end!  I was able to cut all of my shortbread cookies evenly using the grid.  After I had cut all of my cookies,  I was able to use the parchment paper again and dip my shortbread in the chocolate and place them back on the parchment paper to set up.  Easy clean up!  It made the entire process seamless and I loved the way the cookies turned out.

How do you make shortbread cookies?

• Start by preheating your oven to 325 degrees F.  In a large mixing bowl beat butter and sugar on high until light and fluffy. Add in salt and 1 cup of flour at a time until dough just comes together, scraping down sides as needed.

• Next, line a 12×16 inch baking sheet with Reynolds Parchment Paper leaving some of the parchment to hang over the edge so the smart grid is visible.

• Press the dough from corner to corner using the back of a glass or a rolling pin to smooth it out. Place on center rack and bake for 25 minutes.

• Whiles still warm use the grids to cut 1X3 inch rectangles. Allow to cool completely. Using the edges of the parchment, lift the cookies out of pan and transfer to a cooler rack or counter.

• In a small bowl microwave chocolate chips, stirring every 30 seconds until completely melted. Dip cookies one at a time halfway through melted chocolate, transfer to parchment paper and sprinkle with candy cane pieces before the chocolate hardens. Allow chocolate to harden completely before transferring to a platter.

Things to know about Reynolds Kitchens Parchment Paper with SmartGrid:

• It offers a non stick cooking surface.  The cookies will not crack or fall apart.  It is oven safe up to 425 degrees and is reusable 3 times.
• When baking cookies, use the grid to help you space out the cookies evenly.
• You can avoid additional sprays and oils that may alter the taste of your food by using a sheet.
• It provides easy clean up!

These cookies make the perfect addition to your holiday baking list.  Buttery shortbread cookies are one of my favorite cookies.  Then when you dip them in chocolate and crushed candy canes, they come perfect for the holidays.  They are such a delicious cookie and they are so easy to make using the SmartGrid.  Plus, it makes the clean up so easy!  It a holiday win win situation and you are going to love these cute cookies.

For even more recipes and tips and tricks using Reynolds, be sure to visit their website here!

Watch a video on how to make Chocolate Peppermint Dipped Shortbread Cookies here:

Chocolate Peppermint Dipped Shortbread Cookies

 

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Author: Alyssa

Ingredients

• 1 lb butter, softened
• 1 cup sugar
• 1 tsp salt
• 4 ½ cups flour
• 12 oz bag semi sweet chocolate chips
• 3 peppermint candy canes

Instructions

1. Preheat oven to 325 °F.
2. In a large mixing bowl beat butter and sugar on high until light and fluffy. Add in salt and 1 cup of flour at a time until dough just comes together, scraping down sides as needed.
3. Line a 12X16 baking sheet with Reynolds Parchment Paper leaving some of the parchment to hang over the edge so the smart grid is visible.
4. Press the dough from corner to corner using the back of a glass or a rolling pin to smooth it out. Place on center rack and bake for 25 minutes.
5. Whiles still warm use the grids to cut 1X3 inch rectangles. Allow to cool completely. Using the edges of the parchment, lift the cookies out of pan and transfer to a cooler rack or counter.
6. In a small bowl microwave chocolate chips, stirring every 30 seconds until completely melted. Dip cookies one at a time halfway through melted chocolate, transfer to parchment paper and sprinkle with candy cane pieces before the chocolate hardens. Allow chocolate to harden completely before transferring to a platter.

This post was sponsored by Reynolds Kitchens.  I love using products that I use in the kitchen for myself.  All opinions expressed are my own.