★★★★★

Chocolate Peppermint Shortbread Cookies

Turn a simple shortbread cookie into a holiday delight! This Chocolate Peppermint Shortbread recipe features a buttery cookie dipped in melted dark chocolate and sprinkled with crushed peppermints. Make a batch of these for Christmas and watch them disappear!

Love Christmas Cookies? Try our whipped shortbread cookies for a more airy texture. Or give our Chocolate Crinkle Cookies a try this holiday!

Shortbread cookies dipped in chocolate and sprinkled with crushed candy canes on a white platter.

Why this Recipe Works

What is it about shortbread cookies that makes them so darn enticing? I can’t get enough of that buttery flavor with the light crispy crumb that melts in your mouth.

  • They are one of the simplest cookies out there! With a dough that’s made primarily of just butter, powdered sugar and flour, they’re a cinch to make and dress up in all kinds of fancy ways.
  • To give my Shortbread Cookies a festive upgrade, I dipped them in smooth melted dark chocolate and topped them with crushed candy canes.
  • The rich cocoa flavor and cool peppermint are a dream together!

Taste them on a shortbread cookie and . . . well, let’s just say you might want to make a double batch of these cookies.

Chocolate and peppermint go together so well. Have you tried our Chocolate Mousse Pie with crushed candy canes? SO GOOD.

Ingredient Notes

Ingredients needed to make chocolate peppermint shortbread cookies.
  • Unsalted Butter – If using salted butter, omit the added kosher salt from the recipe.
  • Vanilla extract – Make your own vanilla extract for even better flavor!
  • Dark chocolate – Use a good quality dark chocolate here. I love Ghirardelli melting wafers, they taste great and melt smooth.
  • Peppermint candies – Round hard candies or candy canes work perfectly. Place the candies in a bag and crush into large pieces before adding them to the shortbread.

Easy Instructions

Step by step photos showing how to make shortbread cookies.

Make the dough.

Mix together the ingredients for the shortbread to form a crumbly dough. Using your hands, shape the dough into one large ball, then drop it onto a piece of plastic wrap.

Shape the dough into a log, wrap with plastic wrap, then chill in the fridge. Slice into cookies. Try to keep the slices about 1/4-inch thick.

Step by step photos showing how to garnish shortbread cookies.

Bake and decorate.

Bake the cookies for 10-13 minutes or until the edges are golden.

When the cookies are completely cool, dip one end of each into melted dark chocolate. Place dipped cookies on parchment paper and immediately sprinkle with crushed peppermints.

Or add the melted chocolate to a ziploc bag, snip off the corner and drizzle over cooled cookie. Sprinkle with crushed candy.

Let the cookies set up for about an hour or until the chocolate is firm.

Tips & Tricks

  • Year round shortbread cookies. You can make these all year long by substituting other colored starlight peppermints for the red and white peppermints.
  • Use your hands. Using your hands to roll the dough into a ball, then shape it into a log helps the crumbly mixture hold together. Without the warmth of your hands, the dough will not hold together enough to chill and slice.
  • Don’t over bake. The shortbread may still look a little soft in the center when you take the cookies out of the oven. This is okay–it’ll continue baking as it cools on the cookie sheet. Shortbread burns quickly, so keep a close eye on these if you leave them in the oven longer then 10 or 12 minutes.
  • Freeze Cookies. Use my tips on how to freeze cookie dough for later.
Shortbread cookie with a bite taken out.

Recipe FAQs

How many cookies does this recipe make?

Cutting the cookies into 1/4 inch slices, I get about 36 shortbread cookies.

How do you store these cookies?

Once set, transfer the shortbread to an airtight container and store at room temperature. No need to refrigerate unless your home runs very warm.

Can you freeze shortbread?

Yes, both the baked cookies and the dough keep well in the freezer for about 3 months. If you freeze the cookies after baking, do it before dipping them in chocolate. When you’re ready for Chocolate Peppermint Shortbread, let the frozen cookies thaw and dip in fresh melted chocolate!

Does this recipe work with milk chocolate?

You can totally make this with milk chocolate if you prefer the flavor! White chocolate would be a delicious and festive choice for the holidays, too.

Shortbread cookies with chocolate and peppermint on parchment paper.

More Holiday Dessert Recipes

Yield: 36 cookies

Chocolate Peppermint Shortbread Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 30 minutes

Turn a simple shortbread cookie into a holiday delight! This Chocolate Peppermint Shortbread recipe features a buttery cookie dipped in melted dark chocolate and sprinkled with crushed peppermints. Make a batch of these for Christmas and watch them disappear!

Ingredients

  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 ½ teaspoon vanilla extract
  • 1 ½ cups dark chocolate, melted
  •  20 peppermint candies, crushed in large pieces

Instructions

  1. Cream butter and powdered sugar for 2-3 minutes until thoroughly combined. Add in flour, salt, and vanilla. Mixture will be crumbly. Use hand to combine crumbs into one large dough ball (may take a few minutes).
  2. Lay out a large piece of plastic wrap. Drop dough onto plastic, roll plastic wrap over dough. Shape dough into a log (about 2 ½ inches diameter...rolling it on your countertop with the palms of your hand). Place wrapped dough in refrigerator for at least 30 minutes.
  3. Slice into ¼-inch cookies and place on a parchment paper lined baking sheet. Bake in a 350 degree oven for 10-13 minutes. Cool completely on wire rack.
  4. Dip one end of cookie into melted chocolate, sprinkling immediately with peppermint pieces. Lay on parchment paper to set (about one hour).

Notes

  • Year round shortbread cookies. You can make these all year long by substituting other colored starlight peppermints for the red and white peppermints.
  • Use your hands. Using your hands to roll the dough into a ball, then shape it into a log helps the crumbly mixture hold together. Without the warmth of your hands, the dough will not hold together enough to chill and slice.
  • Don't over bake. The shortbread may still look a little soft in the center when you take the cookies out of the oven. This is okay--it'll continue baking as it cools on the cookie sheet. Shortbread burns quickly, so keep a close eye on these if you leave them in the oven longer then 10 or 12 minutes.
  • Store- store cookies in airtight container for up to one week at room temperature. If you choose to freeze the cookies, do not add chocolate or peppermint until ready to serve.
  • Chocolate- I love using the Ghirardelli chocolate melting wafers. They taste amazing and melt smooth.
  • Nutrition Information:

    Yield:

    36

    Serving Size:

    1 cookie

    Amount Per Serving: Calories: 130Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 13mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 1g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Why not dress up your shortbread for the season? Chocolate Peppermint Shortbread brings Christmas cheer to your table in the form of a perfect chocolate-dipped cookie!

    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

    Learn How To Become a Better Home Baker
    Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

    Categories: ,


    Posted on December 15, 2021

    Comments & Reviews

    1. I have just about everything to make these! But….can I use semi-sweet chocolate? I happen to have a few extra bars, but no dark. Instead of the peppermints, what about substituting chopped pecans?

    2. PEPPERMINT CHOCOLATE
      This is a before or after dinner mint that packs a lot more than a refreshing feeling after you consume it. This is pure delight for your taste buds.

    3. i saw your shortbread cookies on Katrina’s blog. yum! i love shortbread.
      would love if you bring them to my December chocolate party http://www.roxanashomebaking.com/peppermint-chocolate-cake-recipe-chocolateparty/

    4. I tired to comment on Katrina’s site, but the submit button wouldn’t click. Anyways.. Thy look quite easy and make a pretty presentation!

    Leave a Reply

    Your email address will not be published.