- 1/2 cup/1 stick plus 2 tablespoons unsalted butter, room temperature
- 1/3 cup light brown sugar
- 2 tablespoons natural cane sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 3.5 oz. bar of dark chocolate
- 1/4 teaspoon peppermint extract
- Flaky salt, for garnish, optional
Have you ever been in that situation where everything you planned just doesn’t work out? I bet many of us reading this have been in that situation – even more than once. Well, this was the situation I found myself Christmas four years ago. I had forgotten to get the family tree so that just led to a series of unfortunate events. For some reason, my kids were particularly hyper about lights and Christmas tree that year; they kept mentioning it anytime we talked about new toys. I felt it was nice that everyone was getting into the spirit of Christmas finally in the house. My kids were 5 and 6 then. Anyways, like I said I forgot to pick the trees before all the stores sold out all good ones, so I had to just get one of the trees no wanted (bad me, I know). I was supposed to help my wife with dinner too but I couldn’t get home in time to help out – so that didn’t go as planned too. However, it was that evening that I found life hack that has since helped as well as savor what was left of Christmas Eve that year. I saw my neighbor coming out of his house and told him what happened. He then sent me the link to a recipe that I have since named Chocolate Peppermint Shortbread. The recipe saved my holidays and it might just save yours or even add more color to a wonderful time of the year.
- Beat the butter and both sets of sugar until the resulting mixture becomes fluffy in a stand mixer or paddle attachment.
- Add the salt, vanilla, peppermint, and beat those into the mix. Add cocoa, flour until it becomes adequately mixed. Do not over mix.
- Try your best to roll the dough into a log that is about 2 inches; then wrap it in plastic and keep for at least an hour. You can also decide to roll it out and cut it into shapes using a cookie cutter.
- Preheat the oven to 325 degrees; line a baking sheet with parchment. Slice the cookie log into ½ inch coins and place them on the sheet.
- Bake for 10-12 minutes until the edges become just dry. The center will look raw but you shouldn’t worry about that – just pull them out.
- While cooling, melt the chocolate in a microwave or glass bowl over simmering water.
- Add the rest of the peppermint extract and stir. Drizzle it on the cookies. Sprinkle flaky salt and enjoy.
Note: The cookies will stay at room temperature for about 3 days. This recipe will come in handy during the holidays.