Chocolate Peppermint Shortbread

In this recipe

make this recipe
Chocolate shortbread tips
Bake this shortbread
Swaps and Substitutions
Crushing the mints
How to save the cookies

During the holidays I crave chocolate and peppermint treats. Peppermint mocha? Count me in. Chocolate Peppermint Ice Cream? Yes, please. As a holiday cookie fan, I knew I had to create a version of Chocolate Peppermint Cookies that would satisfy my cravings.

These Chocolate Peppermint Shortbreads are tender biscuits topped with a glossy layer of chocolate and topped with crunchy peppermints. They’re quick and easy to put together – just prepare the dough, chill, slice, bake and decorate. These cookies are quick enough to start on a weekday or as a fun family project over the weekend.

Make the shortbread dough consisting of flour, butter, powdered sugar, cocoa powder, salt and peppermint extract. Roll into a stick, cool, slice and bake. Once completely cool, dip the shortbread in melted chocolate and crushed mints. That’s it!

Tips for making the best chocolate peppermint shortbread

Shortbread can be tricky at times, but with the right ingredients and techniques, you can bake a delicious cookie.

Use cocoa powder processed in the Netherlands for a darker color and a softer chocolate taste.
Soften the butter to room temperature for tender, slightly crumbly shortbread. Some recipes call for cold butter, which gives the cookies a flakier, crumblier texture. I prefer a softer, more delicate texture as it pairs better with the rich cocoa flavor.
Use powdered sugar instead of granulated sugar to eliminate any graininess in the texture of the cookie.
Leave in the chocolate dipped cookies tie off completely before serving. Otherwise, the melted chocolate will turn into a gooey mess.

Bake Chocolate Peppermint Shortbread

Plain shortbread is easy to recognize when fully baked as its base turns a light golden brown. Unfortunately, chocolate shortbread is naturally darker in color and is difficult to assess for doneness. Use the following clues to determine if your cookies are ready:

Swaps, Substitutions and Add-ins

Not a fan of semi-sweet chocolate? Need a way to use up those leftover candy canes? We have some easy swaps for you!

Instead of the round mints I use for this recipe, Candy canes would achieve the same result. You can also buy peppermint sprinkles online.
The recipe calls for it unsalted butter, but salted butter works too. Be sure to omit the added kosher salt if using salted butter.
Use dark or white chocolate: The slightly bitter notes of Dutch cocoa pair well with semi-sweet chocolate, but you can also enrobe the cookies in dark chocolate or white chocolate chips.

How to crush the mints

The most enjoyable part of this recipe is crushing the mints, which add a wonderfully crunchy texture and minty flavor. The quickest way to grind mints is to grind them up in a spice grinder or in a mortar and pestle. Alternatively, place them in sealed zip-lock bags (double-wrap them so the bags don’t rip) and use a hammer or rolling pin to crush them into small pieces.

How to save the cookies

There are several ways to store the shortbread before and after baking.

For the dough: Store the dough in stick form chilled in the refrigerator for up to 24 hours. Alternatively, you can place the log in the fridge for two hours until firm, then place it in the freezer in an airtight bag for up to a month. To bake the cookies, thaw the log in the refrigerator for a few hours until ready to cut. You can also pre-slice the wood before freezing for easier baking.
For the baked cookies: After baking, let the cookies cool completely, decorate, and store in an airtight container at room temperature for 3 to 4 days. You can also freeze the decorated cookies in an airtight container for up to a month.

Fan of all things sweet and minty?

Mint Julep Ice Cream
Mint chocolate cream cake
Chocolate chip cookies with peppermint crust
Chocolate Peppermint Swiss Roll
Mint Chocolate Chip Ice Cream

preparation time
25 minutes

cooking time
10 mins

rest time
60 minutes

total time
95 minutes

portions
24 cookies

1/4 cup (29G) Dutch processed cocoa powder
2 cups (250G) all purpose flour
2 sticks (230G) unsalted butterat room temperature plus more as needed
1 cup (120G) powdered sugar
1/2 teaspoon peppermint extract
1/2 teaspoon kosher salt
1/2 Cup Peppermints
1 Cup semi-sweet chocolate chips

Sift the dry ingredients:

Using a sifter or fine-mesh sieve, sift the flour and cocoa powder into a small bowl. Put aside.
Cream the butter and sugar:

In a stand mixer fitted with the paddle attachment or hand mixer, cream together the butter and sugar on low speed until the sugar is fully combined. Then increase speed to medium and beat until fluffy and creamy, about 3 minutes.
Add extract and salt:

Add peppermint extract and salt on low speed and mix just until combined.
Add the dry ingredients:

With the mixer on low speed, gradually add the dry ingredients into the butter mixture until just combined, about 1 minute, stopping the mixer once to scrape down the sides and bottom with a rubber spatula. The dough will be soft and slightly sticky. If the dough feels dry and crumbly, add softened butter 1 teaspoon at a time until it comes together.
Roll dough into a stick:

Divide the dough in half. Place a serving in the center of a large piece of plastic wrap on your kitchen counter.

Fold the plastic over to cover the dough. Shape the dough into a tight stick with your hands and roll it out on the counter to flatten it.

It doesn’t have to be perfect! The trunk should be about 2 inches in diameter and 4 to 5 inches long. Repeat with the other portion.
Cool dough:

Refrigerate the cookies for about 1 hour or until set.
Insert the grates and preheat the oven:

Just before the cookies have finished cooling, arrange two racks in the middle and bottom thirds of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
Cut cookies:

Use a chef’s knife to cut the log into 1/4-inch thick circles. Arrange them evenly on both baking sheets, leaving at least 1 inch (2.5 cm) between the cookies to allow for spreading.
Bake cookies:

Bake for 10 minutes or until cookies are set, turning and rotating pans halfway between racks.

The cookies will go from glossy and wet to matte. They’ll feel a bit soft after the oven, but should hardly leave a dent when you tap them gently with your fingers. If they look shiny or feel too soft, continue baking until set, about 2 minutes.
Cool cookies:

Let the cookies cool on the baking sheets for 2 minutes. Then transfer to a wire cooling rack to cool completely. Set aside the baking sheets lined with parchment paper. You will reuse them when decorating the cookies.
Crush the mints:

Using a spice grinder or mortar and pestle, crush the mints into small pieces. Alternatively, place the mints in a double-wrapped ziplock bag and seal. Crush with a mallet or rolling pin until fine in texture. You’re looking for pieces that are 1/8″ to 1/4″ in size for a nice visual look and textural contrast. Transfer the mashed candy to a small plate.
Melting Chocolate Chips:

In a small microwave-safe bowl, add the chocolate chips. Microwave on full power for 30 seconds, then stir. Repeat heating and stirring at 15-second intervals until chocolate melts into a smooth, homogeneous texture.

How to melt chocolate chips

CONTINUE READING:
Decorate cookies:

Dip each cooled cookie halfway into the melted chocolate. Sprinkle the crushed mints over the chocolate on top of the cookie. Shake excess candy back onto the mint sheet to reuse.

Place the decorated cookies on the baking sheets lined with parchment paper. Allow the chocolate to set completely before serving.

nutritional information (per serving)
167	calories
10g	Fat
18g	carbohydrates
2g	protein