Chocolate-dipped Peppermint Shortbread Cookies with Vanilla Steamed Milk

Name: Chocolate-dipped Peppermint Shortbread Cookies with Vanilla Steamed Milk
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1 cup [Organic Valley® Salted Butter], softened; 1/2 cup Sugar; 1 tablespoon [Organic Valley® Whole Milk]; 1 teaspoon Peppermint Extract; 2 cups Flour; Semi-sweet chocolate chips, or your favorite type of chocolate; Crushed peppermint candies; [Organic Valley® Whole Milk], for serving; ¼ to ½ teaspoon Vanilla extract, to taste

From a charming coastal town just outside of Boston, Kate chronicles her personal adventures in entertaining, home cooking, DIY projects, and motherhood. Her goal is to make life entertaining!

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A stack of cookies next to a glass of milk.

Shortbread cookies are one of those recipes that even the most hurried baker can throw together with very little effort. This rich, buttery shortbread cookie takes on some holiday flair with a dash of peppermint flavoring, a dip in melted chocolate, and a festive peppermint candy finish. Pair these with a glass of warm vanilla milk while you read a classic holiday tale.

Featured in:How to Mail Holiday Cookies and Milk Santa’s Favorite Milk and Cookie Pairings

40 min Prep10 min Cook50 min Total

40 min Prep•10 min Cook•50 min Total

12 Servings

40 min Prep10 min Cook50 min Total

40 min Prep•10 min Cook•50 min Total

12 Servings

Featured in:

How to Mail Holiday Cookies and Milk Santa’s Favorite Milk and Cookie Pairings

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Ingredients

½ cup Sugar

1 teaspoon Peppermint Extract

2 cups Flour

Semi-sweet chocolate chips, or your favorite type of chocolate

Crushed peppermint candies

¼ to ½ teaspoon Vanilla extract, to taste

Directions

Preheat oven to 350 F. Line a cookie sheet with parchment paper.

Beat butter, sugar, milk and peppermint extract together in a bowl. Sift flour into the butter mixture and stir to fully combine the ingredients. Use your hands to pack the dough into a ball and wrap in wax paper or plastic wrap. Refrigerate for 20 minutes.

Place chilled dough on a floured work surface and roll out to a half-inch thickness. Use a cookie cutter or knife to cut the dough into your desired shape and transfer to the prepared cookie sheet.

Bake the cookies for 10 to 11 minutes, watching the color closely until they just start to turn a light golden color. Remove cookies from the oven and let rest for 2 to 3 minutes before transferring to a wire cooling rack to cool completely. (Save your parchment-lined cookie sheet.)

Melt chocolate over a double broiler until smooth and silky. Dip the cooled cookies in the chocolate and sprinkle crushed peppermint candies on the chocolate while it’s still wet. Place on your previously used parchment-lined cookie sheet to cool and set before serving.

Serve with a glass of warm vanilla milk rimmed in crushed peppermint candies: Lightly dampen the edge of a glass and roll in the crushed peppermint candies, pressing slightly to adhere them to the glass. Add vanilla extract to milk and heat, stirring occasionally, over medium-low on the stovetop or in a microwave in 30-second bursts (or steam it if you have a steamer/espresso machine). Adjust vanilla to taste, then fill prepared glass with milk and serve.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Preheat oven to 350 F. Line a cookie sheet with parchment paper.

Place chilled dough on a floured work surface and roll out to a half-inch thickness. Use a cookie cutter or knife to cut the dough into your desired shape and transfer to the prepared cookie sheet.