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4.1 from 51 votes

Peppermint Chocolate Chip Shortbread Cookies

These Peppermint Chocolate Chip Shortbread Cookiesve a buttery cookie base with mini chocolate chips and candy canes. The shortbread melts in your mouth.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 16 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 /2 cup butter, softened
  • 1 cup all-purpose flour
  • 1/4 /4 cup powdered sugar
  • 1/3 /3 cup mini real semi-sweet chocolate chips
  • 1 tablespoon finely crushed peppermint candy
  • 1/2 /2 teaspoon vanilla
  • 1/4 /4 teaspoon peppermint extract
  • Drizzle and Topping:
  • 1/3 /3 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 1 tablespoon finely crushed candy canes

Instructions

    Cup of Yum
  1. Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
  2. Place butter in a large bowl and beat until fluffy. Add the flour and powdered sugar; beat at low speed until well mixed. Add 1/3 cup mini chocolate chips, 1 tablespoon crushed peppermint candy, vanilla and peppermint extract; continue beating until mixture is combined well.
  3. Roll dough into a log (about 2-inches in diameter) and chill for an hour.
  4. Slice into 3/4 inch slices and bake for 10-12 minutes or until edges are light golden brown.
  5. Cool for a couple of minutes on the cockie sheet and then cool on a wire rack.
  6. Combine 1/3 cup chocolate chips and butter in a bowl. Microwave 30-45 seconds until chips are melted. Stir until chocolate is smooth.
  7. Drizzle over shortbread with a fork. Sprinkle with 1 tablespoon crushed peppermint candy.

Notes

  • Source: adapted from http://www.landolakes.com/recipe/3670/peppermint-shortbread