Chocolate Peppermint Shortbread

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

I loved making these chocolate peppermint shortbread wedges last December. The aroma of peppermint and warm butter filled our kitchen, making it feel like a true holiday celebration.

Ingredients

• Shortbread: 1 cup (225 g) unsalted butter, softened; 1/2 cup (100 g) granulated sugar; 1/2 teaspoon peppermint extract; 2 cups (250 g) all-purpose flour; 1/4 teaspoon salt
• Chocolate Topping: 3 oz (85 g) semi-sweet chocolate, chopped; 1 teaspoon coconut oil or vegetable oil; 2 tablespoons crushed peppermint candies or candy canes

Instructions

Prepare Pan:

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

Cream Butter & Sugar:

In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the peppermint extract.

Form Dough:

Add flour and salt, mixing until combined and a soft dough forms.

Shape & Score:

Press the dough evenly into the prepared pan. Use a fork to prick evenly over the surface.

Bake:

Bake for 23 to 25 minutes, or until lightly golden at the edges. Remove from the oven and let cool in the pan for 10 minutes.

Cut Wedges:

While still warm, cut into 8 wedges using a sharp knife. Let cool completely in the pan.

Make 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 and sprinkle with crushed peppermint candies.

Final Set:

Let set until chocolate is firm before serving.

Save

Sharing these sweet wedges with my kids around the fireplace is a holiday memory we cherish every year.

Required Tools

Large mixing bowl, hand mixer or stand mixer, 9-inch round cake pan, parchment paper, microwave-safe bowl, and sharp knife are essential for this recipe.

Allergen Information

This dessert contains wheat (gluten), dairy, and may contain traces of soy and nuts, depending on your chocolate. Always check ingredient labels carefully.

Nutritional Information

Each serving of chocolate peppermint shortbread wedge provides approximately 330 calories, 20 g total fat, 35 g carbohydrates, and 3 g protein.

Save

This recipe brings joy to any holiday party, and the irresistible peppermint aroma lingers long after the last bite.

Recipe FAQ

→ What type of peppermint is best for flavor?

Pure peppermint extract provides a clean, cool flavor, while crushed peppermint candies add texture and an extra burst of mintiness.

→ Can I substitute the chocolate topping?

Yes, semi-sweet chocolate works well, but white chocolate can also be used for a sweeter, lighter finish.

→ How do I ensure the shortbread texture is tender?

Use softened unsalted butter and avoid overmixing once flour is added to keep the shortbread tender and crumbly.

→ Is it better to use a mixer or mix by hand?

A mixer helps cream butter and sugar evenly, but hand mixing works if done thoroughly for the best texture.

→ How should these wedges be stored?

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