Peppermint Chocolate Shortbread Cookies Recipe

These Peppermint Chocolate Shortbread Cookies are not only pretty on your holiday cookie platters but they taste delicious, too! They are lightly sweet, rich, and buttery like traditional shortbread cookies with a holiday twist. Chocolate and peppermint are a wonderful combination and make the flavors of this cookie just “pop”. They will surely become a new holiday favorite. Enjoy them with a glass of milk or a cup of coffee.

Peppermint Chocolate Shortbread Cookies Recipe

Ingredients:

2 sticks butter, cold and diced
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
4 cups all-purpose flour
1 teaspoon peppermint extract
1/2 cup semi-sweet chocolate chips
candy canes or peppermints for sprinkling

Directions:

Preheat oven to 325º.
Cream together softened butter and powdered sugar until light and fluffy.
Mix in cocoa powder and peppermint extract, just until combined.
Add half the flour, mix until combined, then add remaining flour to mix well.
Cover dough and refrigerate for 20 minutes.
Lightly flour your work surface, roll dough out to about 1/3″.
Cut with a shaped cookie cutter or use a knife to cut into rectangles, prick tops with a fork.
Bake for 14-17 minutes until edges just begin to brown.
Cool completely.
Melt chocolate chips in a microwave safe dish, 30 seconds at a time, stirring between each until completely melted and smooth.
Use a fork to drizzle melted chocolate over cooled cookies.
Immediately sprinkle with crushed peppermint.
Allow to set completely.
Store in an airtight container.

Printable Recipe for Peppermint Chocolate Shortbread Recipe

Peppermint Chocolate Shortbread Cookies

Prep time

20 mins

Cook time

17 mins

Total time

37 mins

Author: Jody

Ingredients

2 sticks butter, cold and diced
1 cup powdered sugar
¼ cup unsweetened cocoa powder
4 cups all purpose flour
1 tsp.peppermint extract
½ cup semi sweet chocolate chips
candy canes or peppermints for sprinkling

Directions

Preheat oven to 325º.
Cream together softened butter and powdered sugar until light and fluffy.
Mix in cocoa powder and peppermint extract, just until combined.
Add half the flour, mix until combined, then add remaining flour to mix well.
Lightly flour your work surface, roll dough out to about ⅓".
Cut with a shaped cookie cutter or use a knife to cut into rectangles.
Bake for 14-17 minutes until edges just begin to brown.
Cool completely.
Melt chocolate chips in a microwave safe dish, 30 seconds at a time, stirring between each until completely melted and smooth.
Use a fork to drizzle melted chocolate over cooled cookies.
Immediately sprinkle with crushed peppermint.
Allow to set completely.
Store in an airtight container.