Peppermint Chocolate Chip Shortbread Cookies
These Peppermint Chocolate Chip Shortbread Cookies have a buttery cookie base with mini chocolate chips and candy canes. The shortbread melts in your mouth.
I may earn commissions for purchases made through links on this post.
I’m exhausted just thinking about it. I’m going to have a lot of dishes to do and no one wanting to do them. The kids can and will have to eat cookies for dinner. I’m sure they won’t mind.
Why is shortbread so easy to make? It’s butter, flour, and sugar. That’s all. And it’s sooo good.
I actually added some powdered sugar to these because it makes the cookies even more melt in your mouth. And since it’s the holidays, I added mini chocolate chips and crushed candy canes. The dough for these can totally be made ahead of time which is great for planning purposes.
I’ve noticed with shortbread people either like it underdone or crispy. Which one are you? A little underdone makes for a super tender, fall apart cookie. If it’s cooked a little longer, the buttery flavor comes through and the texture is a little crisper.
If you love these Peppermint Chocolate Chip Shortbread Cookies, you’ll love these Maple Shortbread Cookies.
Peppermint Chocolate Chip Shortbread Cookies
Ingredients
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/3 cup mini real semi-sweet chocolate chips
- 1 tablespoon finely crushed peppermint candy
- 1/2 teaspoon vanilla
- 1/4 teaspoon peppermint extract
- Drizzle and Topping:
- 1/3 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 1 tablespoon finely crushed candy canes
Instructions
- Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
- 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.
- Roll dough into a log (about 2-inches in diameter) and chill for an hour.
- Slice into 3/4 inch slices and bake for 10-12 minutes or until edges are light golden brown.
- Cool for a couple of minutes on the cockie sheet and then cool on a wire rack.
- Combine 1/3 cup chocolate chips and butter in a bowl. Microwave 30-45 seconds until chips are melted. Stir until chocolate is smooth.
- Drizzle over shortbread with a fork. Sprinkle with 1 tablespoon crushed peppermint candy.
Notes
So if you are anything like me you are searching for cookies to make for your Christmas plates. I’ve teamed up with these talented bloggers to give you a whole array of cookies to choose from. Make sure you head over to their blogs to see what they’re making!
Fruit Filled Pecan Thumbprint Cookies from Chef in Training
Gingersnap Biscotti from Completely Delicious
Eggnog Snickerdoodles from Cooking Classy
True Love Cookies from Creme de la Crumb
Salted Caramel Chocolate Chip Macaroons from Inside BruCrew Life
Candy Cane Kiss Cookies from Our Best Bites
Pumpkin Spice White Chocolate Cookies from Sweet Basil
Candy Cane Cheesecake Cookies from Sweet Treats and More
Chocolate Cherry Sandwich Cookies from Taste and Tell
Chocolate Mallow Drops from The Recipe Critic
Peppermint Chocolate Chip Shortbread Cookies from The Girl Who Ate Everything
Rudolph Cookies from Your Cup of Cake
Do you mean 1/4 inch thick for slicing the dough? 3/4 inches seems a little thick?
I prefer them thick but you can make them thinner.
These peppermint chocolate chip shortbread cookies look so zesty and tasty! Absolutely love your creative idea! Thanks for sharing!
Yes!! 3/4 inch is waaaaay too thick. I did about 1/3 of an inch. They’re yummy 😋
Can the dough be made ahead of time and kept in the fridge? I usually make my sugar cookies a couple weeks in advance and even freeze the dough. I was wondering if it would work with these as well.
This is precisely the recipe I have been looking for this year, after trying a rosemary-parmesean savory shortbread last month. I knew mint chocolate in a shortbread had to be amazing!
Thank you!
I baked Christmas cookies with my sister yesterday and one of the recipes I took to try is your Peppermint Chocolate Chip Shortbread Cookies. They are just delicious-and easy to make! I actually left them all with her, knowing that I would make another (double) batch at home. I think everyone that I share my Christmas cookies with will love these! Thank you for the recipe!
Thank you! I appreciate that.
Oh my goodness… they look amazing! I’ll be featuring these on my 20 Irresistible Christmas Cookies post tomorrow!!! 🙂
Thanks Jessica!
One correction to the directions. I couldn’t ROLL THE DOUGH out because it’s all crumbly. I could squeeze it into a log though.
Hey – I’m all for eating cookie for dinner until Christmas!! These look so good – I can’t wait to try them!
I’m definitely going tomake these!
Thank you for the nice recipe. Have a great day ad week. Treat yourself to something pleasurable for a pick-me-upper.
There seems to be an extra 1/4 cup of chocolate chips in the recipe. Am I missing something, or can I just eat them as I bake? 🙂
I found the extra chips also, put them back in the bag so my husband can go back to stealing them.
I found the extra chips also, put them back in the bag so my husband can go back to stealing them.
Haha! Good thinking.
Oh no. That’s embarrassing. Sorry I took out the extra line of ingredients.