Chocolate Peppermint Shortbread

Buttery, tender shortbread wedges infused with cool peppermint and drizzled with rich chocolate&a festive treat perfect for the holidays.

I made this shortbread for our annual cookie swap&they were the first treat to disappear from the dessert table. The combination of rich chocolate and fresh peppermint always feels extra special during the cold winter months.

Ingredients

• Unsalted butter: 1 cup (225 g), softened
• Granulated sugar: 1/2 cup (100 g)
• Peppermint extract: 1/2 teaspoon
• All-purpose flour: 2 cups (250 g)
• Salt: 1/4 teaspoon
• Semi-sweet chocolate: 3 oz (85 g), chopped
• Coconut oil or vegetable oil: 1 teaspoon
• Crushed peppermint candies or candy canes: 2 tablespoons

Instructions

Prepare the pan:

Preheat oven to 325°F (160°C). Line a 9-inch (23 cm) round cake pan with parchment paper or lightly grease.

Make dough:

Cream butter and sugar together until light and fluffy. Mix in peppermint extract.

Combine ingredients:

Add flour and salt&mix until soft dough forms.

Shape and bake:

Press dough evenly into pan. Use a fork to prick the surface. Bake for 23 to 25 minutes until lightly golden at the edges. Cool in pan for 10 minutes.

Cut wedges:

While warm, cut into 8 wedges with a sharp knife. Allow to cool completely in the pan.

Prepare chocolate topping:

Melt chocolate and oil together in a microwave-safe bowl in 20-second bursts, stirring until smooth.

Decorate:

Drizzle melted chocolate over cooled shortbread wedges. Sprinkle with crushed peppermint candies.

Set and serve:

Let wedges sit until chocolate is firm before serving.

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This shortbread is a favorite with my family&we love sharing a wedge with hot cocoa while watching holiday movies together.

Required Tools

Large mixing bowl, hand mixer or stand mixer, 9-inch round cake pan, parchment paper (optional), microwave-safe bowl, sharp knife.

Allergen Information

Contains wheat (gluten), dairy, and possibly soy (in chocolate)&may contain traces of nuts and other allergens&check labels for specifics.

Nutritional Information

Per serving: 330 calories, 20 g total fat, 35 g carbohydrates, 3 g protein.

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Enjoy these chocolate peppermint shortbread wedges as a cozy dessert with friends or as a festive edible gift during the holidays.

Recipe FAQs

→ What gives the shortbread its peppermint flavor?

Adding peppermint extract and crushed peppermint candies infuses the shortbread with a cool, refreshing taste.

→ Can I substitute white chocolate for the topping?

Yes, white chocolate can be used for a different flavor and appearance, while still complementing the peppermint.

→ How do I prevent the shortbread from becoming too hard?

Using softened butter and avoiding overbaking helps maintain a tender, buttery texture in the wedges.

→ What's the best way to melt the chocolate topping?

Microwaving the chocolate with oil in short 20-second bursts and stirring frequently ensures a smooth melt.

→ How should these wedges be stored for freshness?

Keep them in an airtight container at room temperature to maintain freshness for up to one week.