Chocolate Peppermint Shortbread

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

I first made these chocolate peppermint shortbread wedges with my kids before a holiday movie night. The aroma of butter and peppermint filled our kitchen, making the process as delightful as the final treat.

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 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.

Add Dry Ingredients:

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

Shape & Dock Dough:

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

Bake:

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

Cut:

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

Top with Chocolate & Peppermint:

Melt chocolate and oil together in a microwave-safe bowl in 20-second bursts, stirring until smooth. Drizzle melted chocolate over cooled shortbread wedges and sprinkle with crushed peppermint candies.

Set & Serve:

Let set until chocolate is firm before serving.

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Last Christmas morning, my nephew surprised everyone with these shortbread wedges beautifully arranged and garnished on the breakfast table. It instantly brought joy and festive cheer to our family brunch.

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, possibly soy (in chocolate). May contain traces of nuts and other allergens. Check ingredient labels for specifics.

Nutritional Information

Per serving: Calories: 330, Total Fat: 20 g, Carbohydrates: 35 g, Protein: 3 g

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Serve these luscious wedges with hot cocoa or coffee for a delightful holiday treat everyone will remember.

Frequently Asked Recipe Questions

→ What is the best way to achieve tender shortbread texture?

Using softened unsalted butter creamed with sugar ensures a tender crumb and rich flavor in the shortbread.

→ How can I enhance the peppermint flavor?

Adding crushed peppermint candies directly into the dough or increasing peppermint extract slightly can boost the minty taste.

→ What type of chocolate works best for topping?

Semi-sweet chocolate melts smoothly and pairs well with peppermint, but white chocolate can also be used for a sweeter contrast.

→ How should the shortbread be baked to get perfect edges?

Bake at 325°F (160°C) until the edges turn lightly golden, usually around 23-25 minutes for even cooking.

→ Can these wedges be stored for later enjoyment?

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