Chocolate Peppermint Shortbread Cookies are speckled with tiny morsels of mint chip dispersed throughout rich chocolate shortbread. This easy and convenient slice-and-bake recipe deserves a spot on your baking list!
Why you'll love this recipe
These delicious, crunchy chocolate shortbread cookies get their blast of peppermint flavor from tiny bits of mint baking chips which have been “de-chipped”.
The green peppermint baking chips are chopped to smithereens in the food processor before adding them to the cookie dough. These tiny morsels of flavor disperse throughout the dough, boosting flavor and texture.
The tiny bits of chips can even be added to a roll-out shortbread, like Chocolate Shortbread Cookies, or a Slice and Bake Shortbread dough. Regular or even mini-chips give a bumpy surface to roll-out dough and make it difficult to evenly cut a slice-and-bake log. The "de-chipped" flavor bits are so tiny that rolling or cutting are no problem.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- To “de-chip” the chocolate/mint chips, place the chips in the bowl of a food processor. Pulse until finely chopped. Do NOT run the processor with the “on” setting or the chips with melt.
- In the bowl of an electric mixer, cream together the butter, sugar, and melted chocolate. If using peppermint extract, add it now. Slowly add flour until a dough forms. Stir in “de-chipped” bits.
- Form into a log, wrap in wax paper and plastic wrap, and refrigerate until firm enough to slice (about 15 minutes in the freezer or 30 minutes in the fridge).
- When ready to bake: Slice the dough into ¼ – ½ ” thick slices and place on a parchment lined baking sheet about 1” apart. These cookies spread very little.
- Bake at 350 degrees F for 8-9 minutes, until set but not dry looking.
Storage
Store in an airtight container at room temperature for up to 2 weeks.
For long storage/shipping, no or minimal chocolate dipping is recommended. The chocolate coating will begin to look dull and whitish while the cookies remain delicious.
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Tips
- Mint chips are a Christmas season item. For baking in other seasons, use chocolate chips and add ¼ teaspoon of peppermint extract to the dough.
- You can also substitute Andes mints for the mint chips. Freezing them before chopping is recommended so that they don't melt.
- Be sure to process on “pulse”. Short bursts will eventually chop up the chips without melting them.
- **Important storage or shipping fact** Mint cookies will share their minty-ness with any item they are stored/packed with. Store your Chocolate Peppermint Shortbread Cookies separately from other cookies. If mailing, make a mint themed care package.
Related recipes
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For a shortbread cookie with extra warmth that brings out the deep chocolate flavor, try Spiced Chocolate Shortbread Cookies.
Chocolate Chip Shortbread is so festive when you add sprinkles!
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Chocolate Peppermint Shortbread Cookies
Ingredients
- ¾ cup unsalted butter room temperature
- ½ cup confectioners sugar
- 2 ounces unsweetened baking chocolate melted, cooled slightly
- 1 ½ cups all-purpose flour
- 1 cup combination mix chocolate and mint chips or ½ cup chocolate chips and ½ cup mint chips (or 1 cup chocolate chips and ¼ teaspoon peppermint extract)
- Dipping chocolate optional: About 1 cup chocolate chips melted/ About 1 cup mint chips melted
Instructions
- To “de-chip” the chocolate/mint chips, place the chips in the bowl of a food processor. Pulse until finely chopped. Do NOT run the processor with the “on” setting or the chips with melt.
- In the bowl of an electric mixer, cream together the butter, sugar, and melted chocolate. If using peppermint extract, add it now.
- Slowly add flour until a dough forms.
- Stir in “de-chipped” bits.
- Form into a log, wrap in wax paper and plastic wrap, and refrigerate until firm enough to slice (about 15 minutes in the freezer or 30 minutes in the fridge).
- When ready to bake: Pre-heat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Slice the dough into ¼ – ½ ” thick slices and place on the baking sheet about 1” apart. These cookies spread very little.
- Bake for 8-9 minutes, until set but not dry looking.
- Cool for a few minutes on the baking sheet then move to wire racks to cool completely.
- If dipping in chocolate: In a small bowl, melt the chocolate in the microwave.
- Dip the cooled shortbread into the melted chocolate and place on waxed paper until set.
- For drizzle decorating, additional chips can be melted in a zip lock bag. Cut a tiny corner off the bottom of the bag in order to pipe drizzle lines.
- Cookies must be completely cool and/or chocolate completely set before storage. Store at room temperature in an airtight container for at least 2 weeks. Uncooked dough logs can be refrigerated for 3-4 days or frozen for 1 month.
Notes
- Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in an airtight container or zip lock bag. For longer storage, vacuum sealing is recommended.
- Mint cookies will share their minty-ness with any item they are stored/packed with. Think mint banana bread, mint peanut butter cookies, or mint sourdough loaf. Not a good thought, is it? Store your Chocolate Peppermint Shortbread Cookies separately from other cookies. If mailing, make it a mint themed care package.
Nutrition
First Published: October 21, 2013. Last Updated: October 27, 2022. Updated for additional information and better reader experience.
swathi
You are a cookie queen. I haven't tried chocolate shortbread cookies yet. Love this peppermint addition, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
The Monday Box
Thank you, Swathi! You are funny! I may not be a cookie queen, but I would agree that these cookies are fit for royalty 😉 . Shortbread is such a great care package, holiday gift, cookie jar cookie!