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Chocolate Peppermint Shortbread Cookies
5 from 6 votes

Chocolate Peppermint Shortbread Cookies

Turn a simple shortbread cookie into a holiday delight! This Chocolate Peppermint Shortbread recipe features a buttery cookie dipped in melted dark chocolate and sprinkled with crushed peppermints. Make a batch of these for Christmas and watch them disappear!

Prep Time
15 mins
Cook Time
12 mins
Additional Time
30 mins
Total Time
57 mins
Servings: 36 cookies
Calories: 130 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup butter softened, unsalted
  • ½ cup powdered sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 ½ teaspoon vanilla extract
  • 1 ½ cups dark chocolate melted
  • 20 peppermint candies crushed in large pieces

Instructions

    Cup of Yum
  1. Cream butter and powdered sugar for 2-3 minutes until thoroughly combined. Add in flour, salt, and vanilla. Mixture will be crumbly. Use hand to combine crumbs into one large dough ball (may take a few minutes).
  2. Lay out a large piece of plastic wrap. Drop dough onto plastic, roll plastic wrap over dough. Shape dough into a log (about 2 1/2 inches diameter...rolling it on your countertop with the palms of your hand). Place wrapped dough in refrigerator for at least 30 minutes.
  3. Slice into 1/4-inch cookies and place on a parchment paper lined baking sheet. Bake in a 350 degree oven for 10-13 minutes. Cool completely on wire rack.
  4. Dip one end of cookie into melted chocolate, sprinkling immediately with peppermint pieces. Lay on parchment paper to set (about one hour).

Notes

  • Year round shortbread cookies. You can make these all year long by substituting other colored starlight peppermints for the red and white peppermints.
  • Use your hands. Using your hands to roll the dough into a ball, then shape it into a log helps the crumbly mixture hold together. Without the warmth of your hands, the dough will not hold together enough to chill and slice.
  • Don't over bake. The shortbread may still look a little soft in the center when you take the cookies out of the oven. This is okay--it'll continue baking as it cools on the cookie sheet. Shortbread burns quickly, so keep a close eye on these if you leave them in the oven longer then 10 or 12 minutes.
  • Store- store cookies in airtight container for up to one week at room temperature. If you choose to freeze the cookies, do not add chocolate or peppermint until ready to serve.
  • Chocolate- I love using the Ghirardelli chocolate melting wafers. They taste amazing and melt smooth.

Nutrition Information

Serving 1cookie Calories 130kcal (7%) Carbohydrates 13g (4%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g (18%) Cholesterol 14mg (5%) Sodium 13mg (1%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 36 cookies

Amount Per Serving

Calories 130

% Daily Value*

Serving 1cookie
Calories 130kcal 7%
Carbohydrates 13g 4%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 14mg 5%
Sodium 13mg 1%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.