I can never resist the combo of buttery chocolate shortbread, cool peppermint, and a festive sparkle on top. These cookies look stunning on a Christmas cookie plate, but they disappear even faster.

Jump to Recipe

I’m obsessed with these Peppermint Chocolate Shortbread Cookies because they hit that rich, snappy, chocolatey Christmas-cookie thing without being fussy. The shortbread is buttery, tender, and just crumbly enough, with unsweetened cocoa powder giving it that deep chocolate bite I always want this time of year.

And the crushed peppermint candies? Bright, crunchy, and a little dramatic in the best way.

I love how they look on a cookie plate, but honestly, I’m mostly here for that chocolate-peppermint combo. Buttery edges.

Cool mint. Big chocolate flavor.

I keep reaching for one more, then pretending I didn’t notice.

Ingredients

Print Recipe (No Advertisments)

Butter makes these rich, tender, and honestly kind of melt-in-your-mouth perfect.
Powdered sugar keeps the crumb soft and sweet without feeling gritty.
Vanilla adds that cozy bakery smell you’ll notice right away.
Salt keeps the chocolate from tasting flat or too sweet.
Flour gives the cookies structure, so they don’t totally crumble apart.
Cornstarch is the sneaky trick for that delicate shortbread texture.
Cocoa powder brings the deep chocolate vibe, not just sugary sweetness.
Mini chocolate chips add tiny melty bites in every cookie.
Crushed peppermint candies give crunch, sparkle, and that holiday snap.
Plus, extra peppermint on top makes them look cute without much effort.
Dipped chocolate makes them feel fancy, but it’s still super doable.
Basically, powdered sugar dusting is the “snowy cookie plate” move.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar (confectioners sugar)

1 teaspoon vanilla extract

1/4 teaspoon fine salt

1 3/4 cups all purpose flour

1/2 cup cornstarch

1/2 cup unsweetened cocoa powder, sifted

1/2 cup mini semisweet chocolate chips

3/4 cup crushed peppermint candies or candy canes, divided

Optional: 1/2 cup chopped dark or semisweet chocolate for dipping

Optional: extra powdered sugar for dusting

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325 F and line two baking sheets with parchment paper.

2. In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy; beat in 1 teaspoon vanilla extract and 1/4 teaspoon fine salt.

3. Sift together 1 3/4 cups all purpose flour, 1/2 cup cornstarch, and 1/2 cup unsweetened cocoa powder; gradually add to the butter mixture and mix until a soft dough forms.

4. Fold in 1/2 cup mini semisweet chocolate chips and 1/2 cup of the crushed peppermint candies.

5. Turn the dough onto a piece of parchment and shape into a log about 2 inches in diameter, or press into a disk for slicing; wrap and chill in the refrigerator for at least 1 hour until firm.

6. Slice the chilled log into 1/4 inch thick rounds and place them 1 inch apart on the prepared baking sheets; gently press a bit of the remaining crushed peppermint onto the top of each cookie.

7. Bake for 12 to 14 minutes, or until the cookies are set around the edges; remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

8. If desired, melt 1/2 cup chopped dark or semisweet chocolate and dip half of each cooled cookie into the chocolate, then sprinkle with any reserved crushed peppermint; let chocolate set.

9. Optionally dust cooled cookies with extra powdered sugar before serving.

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or hand mixer
6. Measuring cups and measuring spoons
7. Sharp knife and cutting board
8. Wire cooling rack
9. Microwave safe bowl or small saucepan and heatproof bowl for melting chocolate
10. Rolling pin or food processor and a sturdy zip top bag for crushing peppermint candies

FAQ

Q: Can I make the dough ahead of time? A: Yes. Wrap the shaped dough or dough log tightly and chill up to 48 hours, or freeze up to 1 month. Thaw in the refrigerator before baking if frozen.

Q: How do I prevent the cookies from spreading too much? A: Use well-chilled dough and a cold baking sheet. Make sure butter is softened but not melted, and avoid overcreaming.

Q: Can I substitute regular sugar for powdered sugar? A: No. Powdered sugar contributes both sweetness and tenderness; substituting granulated will change texture and may make the cookies gritty. If needed, pulse granulated sugar in a blender to make superfine, but results will differ.

Q: How should I store the finished cookies? A: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer on a tray until firm, then transfer to a sealed container for up to 3 months.

Q: Can I omit the peppermint for a milder flavor? A: Yes. Reduce crushed peppermint or omit entirely and add a pinch more salt or 1 teaspoon vanilla to balance the chocolate. You can also mix in chopped nuts or orange zest for a different profile.

Q: What is the best way to add the optional chocolate dip? A: Melt chopped chocolate slowly over a double boiler or in short bursts in the microwave, stirring until smooth. Dip half of each cooled cookie, place on parchment, and chill until set. Sprinkle with reserved crushed peppermint before the chocolate firms.

Peppermint Chocolate Shortbread Cookies Recipe Substitutions and Variations

Unsalted butter: substitute equal amount solid coconut oil for a dairy free option; expect slightly coconutty flavor and a firmer, crumblier texture when cold.
Powdered sugar (confectioners sugar): substitute 1:1 superfine granulated sugar processed briefly in a blender or food processor until very fine, or use granulated sugar plus 1 teaspoon cornstarch per cup to mimic anti caking; texture will be a bit less silky.
All purpose flour: substitute equal amount gluten free 1-to-1 baking flour blend for a gluten free version; cookies may be more tender and require gentle handling.
Cornstarch: substitute equal amount arrowroot powder or potato starch for the same tender shortbread crumb; arrowroot yields a slightly clearer, silkier bite.

Pro Tips

1) Chill the dough longer than you think. Firm dough slices cleaner and spreads less in the oven, so if time allows refrigerate for 2 hours or freeze for 20 minutes before slicing.

2) Be gentle when mixing and folding. Overworking the dough makes cookies tough. Stop as soon as the flour is incorporated and the chips and peppermint are evenly distributed.

3) Warm the crushed peppermint slightly in your hands before pressing it on top. That helps it adhere without breaking the cookie surface and gives a nicer, evenly textured finish.

4) If you dip in chocolate, melt it slowly in short bursts and stir until glossy; add a teaspoon of neutral oil or vegetable shortening if it looks dull. Dip cooled cookies and set them on parchment, then sprinkle with reserved peppermint while the chocolate is still wet for best adhesion.

Peppermint Chocolate Shortbread Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist the combo of buttery chocolate shortbread, cool peppermint, and a festive sparkle on top. These cookies look stunning on a Christmas cookie plate, but they disappear even faster.

Servings

servings

Calories

170

kcal

Equipment: 1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or hand mixer
6. Measuring cups and measuring spoons
7. Sharp knife and cutting board
8. Wire cooling rack
9. Microwave safe bowl or small saucepan and heatproof bowl for melting chocolate
10. Rolling pin or food processor and a sturdy zip top bag for crushing peppermint candies

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar (confectioners sugar)
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1 3/4 cups all purpose flour
1/2 cup cornstarch
1/2 cup unsweetened cocoa powder, sifted
1/2 cup mini semisweet chocolate chips
3/4 cup crushed peppermint candies or candy canes, divided
Optional: 1/2 cup chopped dark or semisweet chocolate for dipping
Optional: extra powdered sugar for dusting

Directions

Preheat oven to 325 F and line two baking sheets with parchment paper.
In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy; beat in 1 teaspoon vanilla extract and 1/4 teaspoon fine salt.
Sift together 1 3/4 cups all purpose flour, 1/2 cup cornstarch, and 1/2 cup unsweetened cocoa powder; gradually add to the butter mixture and mix until a soft dough forms.
Fold in 1/2 cup mini semisweet chocolate chips and 1/2 cup of the crushed peppermint candies.
Turn the dough onto a piece of parchment and shape into a log about 2 inches in diameter, or press into a disk for slicing; wrap and chill in the refrigerator for at least 1 hour until firm.
Slice the chilled log into 1/4 inch thick rounds and place them 1 inch apart on the prepared baking sheets; gently press a bit of the remaining crushed peppermint onto the top of each cookie.
Bake for 12 to 14 minutes, or until the cookies are set around the edges; remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
If desired, melt 1/2 cup chopped dark or semisweet chocolate and dip half of each cooled cookie into the chocolate, then sprinkle with any reserved crushed peppermint; let chocolate set.
Optionally dust cooled cookies with extra powdered sugar before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.