Name: Peppermint Chocolate Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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; ¼ cup sparkling sugar (coarse or sanding sugar); ¼ cup finely crushed peppermint candies (or candy canes); 1 cup semisweet chocolate chips; 1 teaspoon refined coconut oil (or butter)

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.

A single round cookie with a rough light beige base, spotted with small dark chocolate bits and red candy pieces, is half dipped in dark shiny chocolate coating with crushed white and red peppermint candy sprinkled on top; the cookie sits on a soft white marbled surface next to two small candy canes, one touching the edge of a white plate with another similar cookie and candy canes partially visible; in the background, there is a blurred glass jar on a dark wooden plate filled with crushed peppermint candies. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a large slab of pale yellow salted butter, a small white ceramic bowl filled with granulated white sugar, another small bowl with fine white powdered sugar, a tiny white bowl holding clear amber vanilla extract, a tiny white bowl with clear peppermint extract, a simple mound of all-purpose flour, a small pile of coarsely crushed red and white peppermint candies, a neat heap of shiny mini dark chocolate chips, a small white bowl containing sparkling coarse white sanding sugar, a small heap of finely crushed red and white peppermint candies, a small pile of glossy semisweet chocolate chips, and a tiny white bowl with clear refined coconut oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a small stack of four shortbread cookies with colorful bits inside, placed on a white marbled surface. The bottom cookie is half dipped in dark chocolate and sprinkled with crushed white and red peppermint pieces. The stack includes three plain shortbread cookies with red and green specks inside. Next to the stack, there is one cookie half dipped in dark chocolate with peppermint bits on top and a curved candy cane with red and green stripes. In the background, several more similar cookies are blurred, arranged on a white plate, all featuring the same colorful specks and chocolate peppermint topping. photo taken with an iphone --ar 2:3 --v 7

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

peppermint chocolate cookies - Serving Suggestion

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:

Can I use regular sugar instead of powdered sugar?

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.

How do I prevent the cookies from spreading too much?

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.

Can I make these cookies vegan?

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.

What’s the best way to crush peppermint candies?

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!