Peppermint Shortbread Thumbprints with Chocolate

Peppermint Shortbread Thumbprints with Chocolate

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 –

Peppermint Shortbread Thumbprints with Chocolate

Ingredients:

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

Directions:

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!