Chocolate Butter Cookies, Italian butter cookies dipped in milk chocolate and topped with Andes mint pieces! You need to make these mint chocolate butter cookies ASAP!
Chocolate Butter Cookies are one of my favorite cookies!
I have another great mint chocolate recipe for you today! We go nuts over those Italian bakery cookies.
You know the ones, light an crispy cookies in bright colors, dipped in chocolate or preserves and loaded with sprinkles… yum!
I wanted to try to make some myself but put a little holiday twist on them. Mint chocolate is a classic combo but this time of year mint is in high demand!
Take me to the recipe for Chocolate Butter Cookies already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Chocolate Butter Cookies – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
An authentic Italian Butter Cookie Recipe with a fun holiday twist!
Adding this recipe to your Christmas cookie arsenal will have your friends and family asking for more! The recipe for the butter cookies came from Giada De Laurentiis on FoodNetwork.com
Are shortbread cookies and butter cookies the same?
Nope. The simple answer is that butter cookies have a higher sugar to butter ratio when compared to shortbread which has a higher butter to sugar ratio.
Can I freeze butter cookies?
Yes! I would keep them in a freezer safe container for up to 3 months (but they are so tasty they will probably get eaten long before that!).
How to make butter cookies:
- Combine the butter, sugar, vanilla and salt until fluffy. Beat in the egg and then gradually beat in the flour just until the dough forms.
- Using a cookie cutter or cookie press (I used the Christmas tree shape) press out the cookies about a half inch apart on a baking sheet lined with a silicone baking mat or parchment paper.
- Bake until very lightly golden brown along the edges.
- Melt the chocolate and using an off set spatula, spread a thin layer on each cookie, sprinkle on some of the Andes mints, place in the fridge to harden.
- Serve and enjoy!
What’s not to love about these Italian Butter Cookies? They are cute, festive and delicious!
Also, make sure to check out Parrish’s recipe this week for Glazed Holiday Cake Bites
Tools used to make butter cookies:
- Kitchen Aid Classic 4.5-Quart Tilt-Head Stand Mixer
- Parchment paper
- ExcelSteel 579 3-Piece Stainless Steel Boiler, 2.5-Quart
- Wilton Comfort Grip Cookie Press
- AmazonBasics Silicone Baking Mat – 2-Pack
- Bellemain Heavy Duty Aluminum Half Sheet Pan, 18″ x 13″ x 1″
Chocolate Butter Cookies
- 1 stick 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 Cup milk chocolate chips melted
- 1/2 Cup Andes baking chips
- Preheat oven to 350 degrees. Using a stand or hand mixer, beat the butter, sugar, vanilla and salt until fluffy. Beat in the egg and then gradually beat in the flour just until the dough forms.
- Using a cookies press (I used the Christmas tree shape) press out the cookies about a half inch apart on a baking sheet lined with a silicone baking mat or parchment paper.
- Bake for 10 minutes or until very lightly golden brown along the edges.
- Transfer on to a wired rack to cool completely.
- Melt the chocolate and using an off set spatula, spread a thin layer on the back of each cookie, sprinkle on some of the Andes mints, place in the fridge to harden at least 10 minutes. Serve and enjoy!
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