Desserts

Chocolate Peppermint Shortbread Cookies

A buttery and nutty shortbread cookie gets covered in rich dark chocolate topped with creamy peppermint baking chips. Shortbread and chocolate are infused with peppermint. A classic holiday treat perfect for holiday parties or gift-giving

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These chocolate peppermint shortbread cookies are one of my favorites this year. a little fancy, fun, and definitely festive. There’s just something about cookies at Christmas time. Sharing them with friends, family, neighbors, or, my favorite, a cookie swap. Cookie heaven!

Shortbread is so versatile, which makes it a great foundation for so many variations. My version is super adaptable, which is why I love this dough. roll it out to make cut-out cookies, form it into shapes, or put it in various baking pans. For this recipe, I made them in a brownie pan to make the cute little squares. You could even use this dough as a cookie bar layer.

Make ahead is a baker’s best friend when it comes to the holidays! I make up a ton of cookie dough and breakfast bread ahead. This way, you can have freshly baked treats on the spot. or freeze the dough. make cookies and freeze them. I made these in a brownie pan to make the cute little squares, but you could make balls and create cut-out cookies.

What is your favorite or traditional cookie to make at Christmas? And do you have a memory of leaving Christmas cookies for Santa? My parents used powdered sugar to make Santa’s footprint by the tree…lol.

Ingredients Needed

Flour ~ All-purpose flour

Butter ~ Unsalted butter

Powdered sugar ~ Creates a tender cookie

Walnuts ~ completely optional, or you can use any nut you choose.

Evaporated milk ~ Can substitute half and half or heavy cream. Evaporated milk is thicker and helps create a tender cookie. I would stay away from skim or fat-free milk.

Chocolate ~ good quality chocolate is a must. I used 72% cocoa for a richer taste.

Coconut oil ~Will make the chocolate harden and create a shine. It also helps smooth out the chocolate for easy dipping or spreading.

Peppermint baking chips ~ I love these, and a great alternative to crushed candy canes! sometimes hard to find, though. For a while, I could find them at Walmart, but not lately. You can find them here

Baked cookies in a pan

Make Ahead

Make ahead is a baker’s best friend during the holidays! I make up a ton of cookie dough and breakfast bread ahead. This way, you can have freshly baked treats on the spot! Here are a few different ways you can make ahead these cookies

  • Freeze the dough; wrap it tightly in plastic wrap. Bake later.
  • Make the cookies and freeze them after they have cooled completely. Let defrost, and cover with chocolate and sprinkles.
  • Or my go-to; Make the cookies with chocolate and sprinkles. Freeze in an airtight container or plastic bag. Defrost when you want to have instant Christmas cookies to serve!

How to Make Chocolate Peppermint Shortbread Cookies

Preheat oven to 350 degrees oven. Spray a mini brownie pan ( if using).In a small saucepan, add an inch of water, and place a heat-proof bowl over it. This is for the chocolate sauce.

Chocolate Sauce

  1. Place chocolate and coconut oil in a heatproof bowl and set over the saucepan with water. Turn heat to low, and occasionally stir until the chocolate has melted and is completely smooth. Set aside

Shortbread cookies

  1. In a medium bowl, using a stand or hand mixer, cream butter, and white sugar until light and fluffy. Add peppermint extract, vanilla, salt, powdered sugar, and sweet and condensed milk; mix until well combined.
  2. Slowly add in the flour and mix until just combined. Stir in nuts. The dough will be thick and a little tacky. You don’t need to chill the dough. If rolling out, lightly dust a surface with flour.
  3. Forming your dough. This is where you can use your creativity. Use a mini muffin or brownie pan, or roll into balls. Whichever way you choose, use a 1-inch cookie scoop to press into the pans or roll into balls. Bake for 12 to 18 minutes or until the edges turn slightly golden brown.
  4. Let cool in pans. These cookies are delicate. The best and easiest way to remove them from the pan is to place a flat-edge cookie sheet over the top and invert them onto the cookie sheet.
  5. Place cooled cookies on a cooling rack over a sheet pan. Spoon chocolate sauce over each cookie, and let it drip down the sides. If you made balls, use a fork to submerge them in the chocolate, letting the excess drip off. Sprinkle the peppermint baking chips over the top.
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Chocolate Peppermint Shortbread Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Teri Wallingford
  • Total Time: 0 hours
  • Yield: 24 1x

Description

A buttery and nutty shortbread cookie gets covered in rich dark chocolate topped with creamy peppermint baking chips. Shortbread and chocolate are infused with peppermint. A classic holiday treat perfect for holiday parties or gift-giving


Ingredients

Units Scale

Chocolate sauce

  1. 10 ounces of good quality chocolate. I used 72% dark chocolate.
  2. 1/2 to 1 teaspoon peppermint extract. Depending on your tastes
  3. 1 teaspoon coconut oil or vegetable oil

Shortbread cookies

  1. 3/4 cup unsalted butter
  2. 1/4 sugar
  3. 1/4 sweet and condensed milk
  4. 1/4 cup powdered sugar
  5. 1/21 teaspoon pepper extract
  6. 1 teaspoon vanilla
  7. 1/4 teaspoon salt
  8. 2 cups all-purpose flour
  9. 1 cup walnuts, chopped


Instructions

Preheat oven to 350 degrees oven. Spray a mini brownie pan ( if using).In a small saucepan, add an inch of water, and place a heat-proof bowl over it. This is for the chocolate sauce.

Chocolate Sauce

  1. Place chocolate and coconut oil in a heatproof bowl and set over the saucepan with water. Turn heat to low, and occasionally stir until the chocolate has melted and is completely smooth. Set aside

Shortbread cookies

  1. In a medium bowl, using a stand or hand mixer, cream butter, and white sugar until light and fluffy. Add peppermint extract, vanilla, salt, powdered sugar, and sweet and condensed milk; mix until well combined.
  2. Slowly add in the flour and mix until just combined. Stir in nuts. The dough will be thick and a little tacky. You don’t need to chill the dough. If rolling out, lightly dust a surface with flour.
  3. Forming your dough. This is where you can use your creativity. Use a mini muffin or brownie pan, or roll into balls. Whichever way you choose, use a 1-inch cookie scoop to press into the pans or roll into balls. Bake for 12 to 18 minutes or until the edges turn slightly golden brown.
  4. Let cool in pans. These cookies are delicate. The best and easiest way to remove them from the pan is to place a flat-edge cookie sheet over the top and invert them onto the cookie sheet.
  5. Place cooled cookies on a cooling rack over a sheet pan. Spoon chocolate sauce over each cookie, and let it drip down the sides. If you made balls, use a fork to submerge them in the chocolate, letting the excess drip off. Sprinkle the peppermint baking chips over the top.

  • Prep Time: 10 Minutes
  • Cook Time: 15-18
  • Category: Dessert
  • Method: Baked

3 Comments

  1. These cookies are super delicious! I’ll be making them again!






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