It time for cookie of the month with the challenge ingredient of peppermint so I decided to infuse my shortbread with peppermint adding in some chocolate to put it over the top!
Let’s get into the making of these luscious cookies –
3 Cups All – Purpose Flour
¾ Cup White Sugar
¼ teaspoon salt
1 ½ Cups Butter, melted
½ teaspoon Peppermint Extract
1 bag Ghirardelli chocolate chip drops
Put all the dry ingredients into a bowl then pour in the melted butter, mixing a bit then add the extract. Mix just until it is combined well.
Once it is combined, using a Tablespoon or Tablespoon sized scoop, dip out and place on parchment paper.
Bake in a preheated 350F oven for 10 – 12 minutes (mine took 12)
Then, as soon as they come out of the oven, press one of those chocolate chips ½ way into the hot cookie. Because the chocolate chips are wider and shorter than chocolate kisses, they melt must better.
Let them completely cool on a wire rack.
These cookies are delicious and would be a welcome addition to any cookie exchange!