I’m pretty sure my brain was still on vacation this past weekend. For some reason (I blame the festive pictures flooding social media.), I thought St. Patrick’s Day was Saturday. Strangely, it didn’t occur to me until this morning to check a calendar. That’s when I realized that tomorrow is March 17 – the day it’s celebrated every year. Sometimes I just need an embarrassing “duh moment” to get back to reality.

shortbread cookies

Anyway, Happy St. Patrick’s Day!shortbread cookie cutter

sugar shortbread cookies

Even though I don’t make a big deal about this holiday, each year I like to make something that fits the green / Irish theme. Last year I shared some delicious Guinness Floats, this year it’s shortbread cookies. But not just any shortbread. These are Mint Chocolate Shortbread Cookies, with sprinkles!

chocolate dipped shortbread cookies

st patricks day cookies

I wanted to make these a few weeks ago, but I couldn’t find the right shortbread cookie cutter (here’s where I finally find this perfect one) or the lime green sprinkles that I wanted around here. I ended up ordering them online, and they arrived last week while I was away.

However, these cookies turned out well and aren’t over holiday-themed so you can certainly make them anytime you’d like.

chocolate mint shortbread

This shortbread recipe comes from Ina Garten. I saw it years ago on Barefoot Contessa and have wanted to make it ever since. That’s part of Ina’s appeal: she makes everything look so easy and delicious. Since I love an Andes mint after dinner, I thought it would be fun to switch the recipe up a little bit. Sweet silky chocolate combined with the freshness of mint is just so right. Spread this on shortbread and add some sprinkles and you really can’t go wrong.

mint and chocolate shortbread cookies

Don’t worry, however, if mint chocolate isn’t your jam. Feel free to coat these cookies in whatever you’d like or you can leave them plain. They are just as good. Let’s get baking!

Mint Chocolate Shortbread Cookies | Inspired by Charm

Mint Chocolate Shortbread Cookies

Here's what you will need:

3/4 pound (3 sticks) unsalted butter, softened
1 cup sugar, plus more for garnish
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 bag (10 ounces) Andes mint candy pieces
Green sprinkles, optional

In a medium-size bowl, sift together the flour and salt. Set aside

In the bowl of an electric mixer using the paddle attachment, cream together the butter and one cup of sugar until just combined. Add vanilla and combine. Slowly add the flour mixture and mix on low until the dough starts to come together. Transfer dough to a lightly floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Preheat your oven to 350 degrees F.

Roll out the chilled dough to 1/2-inch thick and cut with a finger-shaped cutter. Place the cookies on an ungreased cookie sheet and sprinkle with sugar. Bake for 20 to 25 minutes or until the edges just begin to brown. Remove from cookie sheet and allow to cool completely.

Next, melt the Andes mint candy pieces in the microwave for 30 second intervals or use a double boiler.

Line your counter with wax or parchment paper. Dip 1/3 of each cookie into the melted mint chocolate. Shake off any excess chocolate and set on the wax paper to cool. Before the chocolate sets, add sprinkles.

Print

Mint Chocolate Shortbread Cookies | Inspired by Charm

If you are so inclined, whip up a batch of these for St. Patrick’s Day. If you already have something else planned, any ol’ day will work just fine. Enjoy!

Comments

  • Poppy at

    These look amazing. I love anything that has Andes mints, and I don’t normally use them beyond the holidays. This recipe looks great and I’m eager to try it! Thanks, Michael! Your posts are always inspiring!

  • Terri at

    My daughter already had shortbread cookie dough made up (she has been working on a different flavor combinations recently) and I just showed her this and she is pre-heating the oven as I type. This will make a fine dessert to go with our homemade Rubens!

    • Michael Wurm, Jr. at

      Omg. I LOVE Rubens!! Do you have room for one more?? PLEASE! 🙂

      xo Michael

  • Elle at

    These would be great for Christmas, too. With pink or white sprinkles, I can see them as a decadent Valentine’s treat as well. As I think about, they’d be wonderful any ol’ time just as you said:) Thanks for the eye candy and St. Paddy’s Day cheer!

  • Mary at

    I think that cookie cutter is adorable, can you share where you ordered it and how much it was.
    Thanks,

    • Michael Wurm, Jr. at

      Mary – it was from Amazon. I think $5? I’ll put a link to it up in the post.

      xo Michael

  • Joanna at

    Just wanted to say THANK YOU for this recipe! It is now my go-to for decorated cut out cookies! This recipe tastes great, and the cookies hold their shape so well. Love your site!

  • Lisa at

    This recipe is genius! I love Andes mints & i love shortbread. I never would’ve put them together, but now I can’t wait to make these! Thank you for the recipe.

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