Nothing says cozy like the crisp snap of a buttery cookie paired with the cool zing of peppermint and the rich hug of chocolate. That’s exactly why I’m excited to share this Peppermint Chocolate Shortbread Cookies Recipe with you—it’s the perfect blend of festive flavors and melt-in-your-mouth goodness that easy holiday baking dreams are made of.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Peppermint Chocolate Shortbread Cookies Recipe
- Top Tip
- How to Serve Peppermint Chocolate Shortbread Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Peppermint Chocolate Shortbread Cookies Recipe
Why You'll Love This Recipe
I don’t know about you, but there’s just something magical about peppermint and chocolate coming together in a cookie. What’s special here is how these cookies manage to be buttery and crisp, yet loaded with holiday cheer thanks to the peppermint crunch and chocolate bursts in every bite.
- Effortless Slice-and-Bake: No rolling out dough required—just slice, bake, and you’ve got perfect circles every time.
- Double Peppermint Impact: Coarsely crushed peppermint candies inside with finely crushed candies coating the outside for an extra festive pop.
- Chocolate Bliss: Both mini and semisweet chocolate chips add layers of melty indulgence.
- Perfectly Buttery Texture: Classic shortbread richness with just the right amount of snap.
Ingredients & Why They Work
Every ingredient here is chosen to complement that iconic shortbread texture while packing in holiday flavors. From the smooth butter to the fresh peppermint extract, you want quality to get the best results. Here’s a quick rundown of why they’re the dream team.
- Salted butter: Using salted butter balances the sweetness and helps build that tender, crisp crumb.
- Granulated sugar: Adds the initial crunch and helps with spreading just enough.
- Powdered sugar: Gives the cookie its melt-in-your-mouth softness that granulated sugar alone can’t achieve.
- Vanilla extract: A warm base note that rounds out the sharper peppermint flavor.
- Peppermint extract: Provides the cool, refreshing zing—don’t overdo it or it gets bitter.
- All-purpose flour: The backbone of the cookie, giving it structure without heaviness.
- Coarsely crushed peppermint candies: Adds that satisfying crunch and bursts of cooling flavor.
- Mini chocolate chips: Melt evenly and distribute chocolate goodness throughout.
- Sparkling sugar: For a festive sparkle coating that’s as pretty as it is tasty.
- Finely crushed peppermint candies: Coats the cookie for extra peppermint in every bite and a beautiful finish.
- Semisweet chocolate chips: Melted later for dipping or drizzling—adds richness and contrast.
- Refined coconut oil (or butter): Keeps the melted chocolate smooth and shiny for a luscious topping.
Make It Your Way
I love tweaking this Peppermint Chocolate Shortbread Cookies Recipe depending on the occasion or pantry mood. You can easily swap in dark chocolate chips for a richer bite or add a touch more peppermint extract for extra festive flair—just be cautious, a little goes a long way.
- Variation: One holiday season, I swapped the peppermint candies for crushed toffee bits and it was a delightful twist, but I always circle back to peppermint because it’s just that perfect peppermint-chocolate combo I crave.
- Dietary tweaks: You can try using gluten-free flour blends, but keep an eye on dough texture—it may get crumbly, so add a teaspoon of xanthan gum if needed.
- Seasonal changes: These cookies also pair beautifully with a sprinkle of cinnamon sugar for a cozy winter variation.
Step-by-Step: How I Make Peppermint Chocolate Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugars to Perfection
Start by softening the salted butter—room temperature is key here. I usually let it sit on the counter for about an hour before I begin. Then cream it together with both the granulated sugar and powdered sugar until the mixture is light, pale, and fluffy. This takes about 3-5 minutes with an electric mixer. Trust me, this step makes all the difference in texture; don’t rush it.
Step 2: Add Extracts and Mix in the Flour
Next, add the vanilla and peppermint extracts. Stir them in gently so you don’t lose the fluffiness. Then gradually mix in the flour—not all at once! Doing this slowly prevents flour clouds around your kitchen and helps keep the dough tender. When the dough just comes together and feels soft but not sticky, you’re doing great.
Step 3: Fold in the Peppermint Candies and Mini Chocolate Chips
Time for the fun part! Gently fold in the coarsely crushed peppermint candies and mini chocolate chips. Be careful not to overmix so you don’t break down the candies too much—you want nice chunks scattered throughout for texture and bursts of peppermint.
Step 4: Shape and Chill the Dough
I usually form the dough into two logs, about 2 inches in diameter. Then I roll each log lightly in the finely crushed peppermint candies mixed with sparkling sugar for that festive, sparkly coating. Wrap them tightly in plastic wrap and refrigerate for at least an hour—this makes slicing clean and easy.
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C). Take out the dough logs and slice into ¼–½ inch thick rounds—thinner slices will be crisper. Then bake on a parchment-lined baking sheet for 12-15 minutes until cookie edges are just turning golden. Don’t overbake or they’ll lose their delicate texture.
Step 6: Melt and Drizzle the Semisweet Chocolate
While the cookies cool completely, gently melt the semisweet chocolate chips with the coconut oil (or butter) using a double boiler or microwave in 20-second intervals. Drizzle or dip the cookies in chocolate for that extra indulgence I can’t resist. Let them set on wax paper before serving.
Top Tip
From my many batches, I learned that chilling the dough logs properly is crucial—it keeps those cookie rounds perfectly shaped and prevents spreading in the oven, giving you that classic shortbread look and texture.
- Chill Like a Pro: Don’t skip that hour in the fridge—slicing warm dough is messy and changes the texture.
- Crush Peppermint by Hand: Crushing your candies with a rolling pin gives chunks with texture instead of powdery bits.
- Watch Your Oven: Ovens vary, so start checking at the 12-minute mark to avoid overbaking.
- Use Refined Coconut Oil: It’s flavor-neutral and helps chocolate set with a nice shine and snap.
How to Serve Peppermint Chocolate Shortbread Cookies Recipe
Garnishes
I usually keep garnishes simple—just a generous sprinkle of finely crushed peppermint candies or a few extra chocolate chips melted on top. For an extra pretty touch, a light dusting of powdered sugar looks like fresh snow and makes these cookies party-ready.
Side Dishes
These cookies pair wonderfully with a warm mug of peppermint hot cocoa or a cup of your favorite holiday-spiced coffee. You can also serve them alongside a cheese board with creamy brie and crisp apples if you’re in the mood for a sweet-savory snack platter.
Creative Ways to Present
For holiday gatherings, I like arranging these cookies in a circle on a festive platter and placing a small bowl of peppermint bark or chocolate ganache in the center for dipping. Wrapping a few in cellophane tied with a red ribbon also makes for beautiful edible gifts that feel personal and handmade.
Make Ahead and Storage
Storing Leftovers
I store leftover Peppermint Chocolate Shortbread Cookies in an airtight container at room temperature—they keep beautifully for up to a week. Just make sure they’re completely cooled first to avoid any condensation that can soften them.
Freezing
If you want to save some dough for later, slice the logs before freezing and store them between sheets of parchment paper in an airtight container. They bake up just as fresh straight from the freezer—no thawing needed; pop them in the oven a minute or two longer.
Reheating
Leftover cookies can be warmed for just 10–15 seconds in the microwave to soften slightly, bringing back that fresh-baked feeling. Avoid overheating or they’ll get too soft. Alternatively, a few minutes in a low oven revives their crispness perfectly.
Frequently Asked Questions:
Regular granulated sugar will change the texture significantly. Powdered sugar is essential here for that melt-in-your-mouth shortbread crumb because of its fine texture and cornstarch content.
Make sure your dough is well chilled before slicing and baking. Also, don’t use butter that’s too soft; it should be softened but still cool to handle. These steps help the cookies maintain their shape.
You can try substituting vegan butter and using vegan chocolate chips, but the cookie texture may differ slightly due to the different fats. Experiment with brands labeled 'for baking' to get the closest results.
I recommend placing the peppermint candies in a zip-top bag and smashing them gently with a rolling pin or the back of a heavy pan. This avoids powdery dust and gives you a nice mix of fine and chunky pieces for better texture.
Final Thoughts
Making this Peppermint Chocolate Shortbread Cookies Recipe has become one of my favorite holiday traditions. Sharing these crisp, buttery treats bursting with peppermint and chocolate feels like wrapping up a winter hug in a cookie. I know once you try them, they’ll become a staple in your seasonal baking, too—so grab the ingredients, and let’s get baking like old friends!
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Peppermint Chocolate Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These peppermint shortbread cookies are crisp, buttery, and packed full of peppermint pieces and chocolate chips. They are slice-and-bake style cookies rolled in a homemade peppermint sugar before baking, making them easy to prepare and perfect for the holiday season.
Ingredients
Cookie Dough
- 1 cup salted butter (softened)
- ⅓ cup granulated sugar
- 1 cup powdered sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon peppermint extract
- 2 ½ cups all purpose flour (300g)
- ¼ cup coarsely crushed peppermint candies (or candy canes)
- ½ cup mini chocolate chips
Coating
- ¼ cup sparkling sugar (coarse or sanding sugar)
- ¼ cup finely crushed peppermint candies (or candy canes)
Chocolate Drizzle
- 1 cup semisweet chocolate chips
- 1 teaspoon refined coconut oil (or butter)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together softened salted butter, granulated sugar, and powdered sugar until light and fluffy. Mix in the pure vanilla extract and peppermint extract until combined.
- Add Dry Ingredients: Gradually add the all purpose flour to the butter mixture, mixing until a dough forms. Fold in the coarsely crushed peppermint candies and mini chocolate chips evenly throughout the dough.
- Shape the Dough: Divide the dough into logs or rolls, then tightly wrap them in plastic wrap. Chill the dough logs in the refrigerator for at least 1 hour to firm up for slicing.
- Prepare Coating: Combine the sparkling sugar and finely crushed peppermint candies in a shallow dish to create the peppermint sugar coating.
- Coat and Slice: Remove the chilled dough logs from the refrigerator and unwrap. Roll the logs in the peppermint sugar coating until fully covered. Slice the coated logs into approximately ¼-inch thick round cookies.
- Bake the Cookies: Place cookie slices on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake in a preheated oven at 350°F for 15 minutes or until edges are lightly golden.
- Cool the Cookies: Remove cookies from oven and allow them to cool completely on the baking sheet to firm up.
- Prepare Chocolate Drizzle: Melt semisweet chocolate chips with refined coconut oil (or butter) in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Decorate Cookies: Drizzle the melted chocolate over the cooled cookies using a spoon or piping bag for an attractive finish. Allow the chocolate to set before serving.
Notes
- Use crushed candy canes or peppermint candies depending on preference and availability.
- The dough is slice-and-bake, so no rolling out is necessary to get perfect round cookies.
- Ensure the dough is well chilled before slicing to prevent misshapen cookies.
- For a stronger peppermint flavor, adjust the peppermint extract and crushed peppermint candies accordingly.
- The chocolate drizzle is optional but adds a lovely rich contrast to the peppermint.
- Store cookies in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
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