Introduction

These Chocolate Dipped Mint Shortbread Cookies combine buttery, tender shortbread with a refreshing hint of mint and a rich dark chocolate coating. They make a perfect treat for holidays or anytime you want a delightful combo of mint and chocolate.

A stack of thin, square green shortbread cookies with small dark chocolate chips inside, each dipped halfway in smooth, glossy dark chocolate, arranged on white parchment paper on a white plate. Around the plate, a few loose dark chocolate chips add extra detail. The cookies have a soft, crumbly texture with a rich contrast between the minty green part and deep brown chocolate-dipped edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
3/4 cup sugar
1 cup butter, cubed and cold
1 tsp mint extract
1 drop green food color (optional, use 1 to 3 drops)
1/2 cup Andes’ Creme De Menthe Baking Chips
Additional sugar for coating cookies before baking (optional)
1 cup dark chocolate chips
1 tsp vegetable oil or shortening

Instructions

Step 1: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, combine the flour and sugar. Use a pastry blender to cut in the cold butter until the mixture resembles very fine crumbs.
Step 3: Stir in the mint extract and green food color, if using. Use your hands to gently knead the mixture just until it forms a ball. Be careful not to overwork the dough.
Step 4: Knead in the Andes’ Creme De Menthe Baking Chips evenly throughout the dough.
Step 5: Shape the dough into a log about 2 inches in diameter, wrap it in plastic wrap, and refrigerate for at least 2 hours or up to 72 hours.
Step 6: Slice the chilled dough into 1/4-inch thick rounds. If desired, coat each cookie slice in additional sugar before placing them on the prepared baking sheet.
Step 7: Bake the cookies for 9-12 minutes until just set; 10 minutes works well. Avoid overbaking to keep them tender.
Step 8: Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely. Chill in the refrigerator for 30 minutes before dipping.
Step 9: Trim edges of cookies if you want a neater appearance.
Step 10: Melt the dark chocolate chips with vegetable oil in the microwave. Heat in 30-second intervals, stirring after each, until smooth and fully melted.
Step 11: Dip the cooled cookies into the melted chocolate, then place them on waxed paper to set.
Step 12: Refrigerate the dipped cookies until the chocolate is fully set before serving or storing.

Tips & Variations

You can substitute the Andes’ baking chips with regular mint chocolate chips if needed.
For a more intense mint flavor, add an extra 1/2 teaspoon of mint extract during dough preparation.
If you don’t have a pastry blender, use two forks or your fingertips to cut the butter into the flour and sugar mixture.
To make these gluten-free, try using a gluten-free all-purpose flour blend in place of regular flour, but adjust the texture as needed.

Storage

Store the cookies in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. When ready to enjoy, thaw them at room temperature and allow the chocolate to soften slightly before serving.

How to Serve

The image shows a close-up of small, square-shaped green cookies with dark specks inside them, arranged on a black wire cooling rack. One cookie is half-dipped in smooth, shiny dark chocolate that covers the lower half, creating a glossy contrast to the matte green part above. The green cookie texture looks slightly crumbly with tiny sugar crystals visible, and the dark specks seem evenly spread throughout each piece. The cooling rack rests on a background of white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the mint extract if I don’t like mint?

Yes, you can omit the mint extract for a classic buttery shortbread cookie. You might want to replace it with vanilla extract for added flavor.

How do I prevent the chocolate from melting on warm cookies?

Allow the cookies to cool completely and chill them before dipping. This helps the chocolate set quickly and prevents it from melting or sliding off.