Desserts

Peppermint Hot Cocoa Shortbread cookies

The buttery richness of the shortbread, the rich chocolate ganache filling, and the refreshing peppermint marshmallows—it’s like a winter wonderland for your taste buds. These peppermint hot cocoa shortbread cookies are as fun to eat as they are to make and perfect for your cookie exchange.

Today, I’m excited to share this scrumptious creation with you. I had so much fun creating them! Kinda took me down memory lane as a little girl baking in the kitchen with mom and grandma with the Christmas music so loud we couldn’t talk..lol

I’m not gonna lie; I have a thing for chocolate and peppermint! And if you do, too, you might want to check out my Peppermint chip & chocolate cookies or chocolate peppermint shortbread cookies.

But these cute magical cookies are my favorite, and while there are a few steps in making them, they are super easy. The dough and chocolate ganache can be made days ahead, and then all you do is bake and assemble them.

But wait! How do these little sandwich cookies taste? Well.. every bite combines the buttery shortbread, cocoa ganache, sweet peppermint marshmallows, and white peppermint chocolate coating! I hope you add them to your cookie repertoire this year!

Share them with loved ones, gift them in festive cookie tins, or simply indulge in their deliciousness by the fireplace. After all, ’tis the season for joy, laughter, and delightful treats.

Share them with loved ones, gift them in festive cookie tins, or simply indulge in their deliciousness by the fireplace. After all, ’tis the season for joy, laughter, and delightful treats.

Happy baking!

Ingredient Notes And Substitutions

Shortbread Cookies

All-purpose flour ~ no substitutions here. I have not tried these cookies with gluten-free or alternative flour.

Unsalted butter ~ if you can use salted, just omit the salt in the recipe.

Evaporated milk ~ adds a bit more richness and moisture

Powdered sugar ~ creates a softer, melt-in-your-mouth cookie

Pecans ~ these are optional but add a lovely nutty flavor

Chocolate ganache

Semi-sweet chocolate chips~ you can use light or dark chocolate. I prefer 60% cocoa for a richer taste.

Heavy cream ~creates richness and consistency. Half and half is a great substitute, but will be less creamier.

Peppermint coating

White chocolate ~ use good-quality white chocolate such as Ghiradlelli’s

Coconut oil ~ this thins the chocolate out slightly for easier dipping and will give the coating a shine. If you are not a fan of coconut milk (Crisco makes zero taste and smell, btw), you can use a neutral oil such as vegetable or canola oil. Shortening will also work.

Peppermint extract ~ use a little or as much as you like, depending on your level of burst of freshness!

dough cut outs of peppermint chip chocolate cookies

Make Ahead And Storage

For the shortbread cookies

  • Prepare the dough as instructed, wrap it tightly in plastic wrap, and refrigerate for up to a week, or freeze up to four weeks.

For the chocolate ganache.

  • Make the ganache as instructed, and let it cool completely. Refrigerate the ganache, which can stay for up to a month. Ganache can also be frozen for up to three months. 
  • To reheat ganache, you can put it in the fridge and gently reheat it in 10-second bursts so it doesn’t overheat and split. 

Peppermint white chocolate

To store ganache, you can wrap it in plastic wrap or cling film on the surface of the container. This prevents sugar crust formation and keeps moisture and air away from the ganache. 

To reheat ganache, you can put it in the fridge and gently reheat it in 10-second bursts so it doesn’t overheat and split. 

Some say that ganache can be sensitive to temperature and prefer to use it fresh. 

peppermint chip chocolate cookies being decorated

How To Make Peppermint Hot Cocoa Shortbread Cookies

Here is a quick run-through. Below, you can find the printable recipe with all the ingredients and instructions.

  1. First, make the peppermint white chocolate.
  2. Then, the chocolate ganache.

For the shortbread cookies

  1. In a medium bowl, using a stand or hand mixer, cream butter and white sugar until light and fluffy. Add 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. 
  3.  Turn the dough out onto a lightly floured surface, and gently roll the dough out to 1/4 inch thickness. Use a 2-inch cookie cutter to cut out the cookies. You should get about 30, which will give you 15 sandwich cookies.
  4. Place the cookies on the prepared baking sheet and bake at 350 degrees F for about 7 minutes, then flip half of them over. ( these 15 cookies will be the “bottoms” of the sandwich) continue to cook for another 5 -7 minutes. The edges should be golden.
  5. Immediately place four peppermint marshmallows on the “bottoms” cookies. Allow the cookies to cool slightly, and then spread the ganache on the “tops” of the cookies, then press the tops onto the bottoms. Place in fridge to chill, and allow the ganache to firm up.

Other Holiday Sweets And Eats You May Enjoy!

Bourbon Espresso Pecan Tassies. Like mini pecan pies with a little kick!

Chocolate Peppermint Shortbread Cookies

Gingerbread Biscotti. Quicky & EASY

Gingerbread Banana Muffins. Healthy and delicious

Eggnog White Russian. A dessert or a cocktail

Peppermint Chip And Chocolate Cookies. The perfect cookie exchange cookie!

Chewy Ginger Molasses Cookies. Insanely addictive

Print
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Peppermint Hot Cocoa Shortbread cookies


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  • Author: Teri Wallingford
  • Total Time: 30 minutes
  • Yield: 15 1x

Description

The buttery richness of the shortbread, the rich chocolate ganache filling, and the refreshing peppermint marshmallows—it’s like a winter wonderland for your taste buds. These peppermint hot cocoa shortbread cookies are as fun to eat as they are to make and perfect for your cookie exchange.


Ingredients

Units Scale

For the shortbread cookies

  • 3/4 cup unsalted butter
  • 2 cups flour
  • 1/4 sugar
  • 1/4 sweet and condensed milk
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • peppermint marshmallows

For the Chocolate ganache filling

  • 8 ounces semi-sweet chocolate chips
  • 8 ounces heavy cream
  • pinch of salt

For the peppermint white chocolate

  • 10 ounces white chocolate chips. Good quality, such as Ghiradelli
  • 2 teaspoons coconut oil, or any neutral oil, or shortening
  • 1/2 to 1 teaspoon peppermint extract


Instructions

For the ganache filling

  1. Heat the heavy cream in a saucepan over medium-high heat just until you see tiny bubbles around the edges.
  2. Remove from the heat and add the chocolate chips. Let it sit for about 5 minutes, then whisk until smooth. Set aside to cool slightly and are ready to spread on the cookies.

For the white chocolate peppermint coating

  1. Place white chocolate chips and coconut oil in a heatproof bowl and set over a saucepan filled with about 1 inch of water. (The bowl should not touch the water). Turn heat to low, and occasionally stir until melted and smooth.
  2. Remove from heat and add peppermint extract. Set aside.

For the shortbread cookies

  1. In a medium bowl, using a stand or hand mixer, cream butter and white sugar until light and fluffy. Add 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. 
  3.  Turn the dough out onto a lightly floured surface, and gently roll the dough out to 1/2 inch thickness. Use a 2-inch cookie cutter to cut out the cookies. You should get about 30, which will give you 15 sandwich cookies.
  4. Place the cookies on the prepared baking sheet and bake at 350 degrees F for about 7 minutes, then flip half of them over. ( these 15 cookies will be the “bottoms” of the sandwich) continue to cook for another 5 -7 minutes. The edges should be golden.
  5. Immediately place four peppermint marshmallows on the “bottoms” cookies. Allow the cookies to cool slightly, and then spread the ganache on the “tops” of the cookies, then gently press the tops onto the bottoms.  (remember the cookies are delicate and will firm up when cooled or chilled) Place in fridge to chill, and allow the ganache to firm up.
  6. Spoon or drizzle the white chocolate over the cookies and decorate with sprinkles! Enjoy every blissful bite!  *See Note below

Notes

* If the white chocolate has thickened, or hardened, simply reheat it by placing the bowl over a small saucepan with an inch or so of water. ( the same way you melted it) YOu can also add more coconut oil to create a thinner consistency for decorating.

  • Prep Time: 20 minutes
  • Cook Time: 10
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

2 Comments

  1. I appreciate your website, however I think you might check the spelling of a few of your postings. Even though I find it quite difficult to tell the truth because so many of them have spelling errors, I will most certainly return.

    • Hello! Thank you for your honest feedback. It is with my upmost intention to write legible posts. I normally run all my posts through my Grammerly software to help correct any spelling and punctuation errors. Going back and checking, this one didn’t make it. I will be more diligent going forward. As a new blogger, I always welcome constructive feedback.I’ll be hiring a post editor in the very near future😀

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