For those who enjoy mint chocolate, The Toasty Kitchen's Mint Chocolate Shortbread Cookies are the ideal treat. These cookies will definitely sate your sweet tooth with their delicious minty chocolate flavor and crumbly, buttery texture. Savor them anytime as a tasty snack or with a hot chocolate!
Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup cornstarch. 1/4 teaspoon salt. 1 teaspoon peppermint extract. 1 cup semi-sweet chocolate chips. 1/2 cup Andes mint chocolate chips. 1/4 cup powdered sugar, for dusting.
Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the peppermint extract and both types of chocolate chips until evenly distributed. Divide the cookie dough in half and shape each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled cookie dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar and serve.
Prep Time: 20 minutes
Cook Time: 15 minutes
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