• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Mug Cake Recipes
  • Military Care Packages
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Mug Cake Recipes
  • Military Care Packages
  • Privacy Policy
  • Disclaimer
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Shortbread

    Chocolate Peppermint Shortbread Cookies

    By Wendy Sondov · Published: Oct 21, 2013 · Modified: Mar 13, 2024 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    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!

    Chocolate Peppermint Shortbread Cookies dipped in chocolate with green drizzle.

    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.


    Closeup of a chocolate cookie dipped in chocolate with melted green mint chocolate drizzle.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    Chocolate and green mint chips before and after chopping in the food processor.
    1. 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.
    2. 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.
    3. 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).
    4. 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.
    5. 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.

    Stack of chocolate dipped shortbread cookies.

    Would you like to save this?

    We'll email this post to you, so you can come back to it later! Plus, you’ll get more great recipes and tips from us each week!

    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.

    Chocolate Peppermint Shortbread Cookies on a green serving plate.

    Related recipes

    Chocolate Coconut Cookies are soft, chewy cookies with ultra chocolaty flavor.

    Chocolate Chip Molasses Cookies have the warming flavor of molasses and lots of chocolate chip goodness.

    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!

    Double Chocolate Mocha Cookies have the perfect cookie texture with chewy centers and crisp edges. Chocolate and coffee are a great combination.

    Marble Cookies are thick, chewy cookies with chocolate chunks in a swirl of marbled vanilla and chocolate.

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Chocolate Peppermint Shortbread Cookies

    Chocolate Peppermint Shortbread Cookies

    These crunchy, chocolate cookies are speckled with bits of mint chip.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Chill time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 30
    Calories: 81kcal
    Author: Wendy Sondov
    Adapted From: Landolakes.com

    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

    Packing tips
    • 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

    Calories: 81kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 1mg | Potassium: 24mg | Fiber: 1g | Sugar: 2g | Vitamin A: 142IU | Calcium: 4mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: October 21, 2013. Last Updated: October 27, 2022. Updated for additional information and better reader experience.

    Closeup of a chocolate cookie dipped in melted green mint chips and drizzled with chocolate.

    You might also like:

    Thumbprint cookies coated in sprinkles with chocolate hearts in the centers.Strawberry Shortbread Cookies Scottish Shortbread Crisco Chocolate Chip Cookies Domed chocolate coconut cookies topped with coconut.Chocolate Coconut Bliss Cookies
    « Brown Butter - Brown Sugar Bars
    Caramel Apple Mug Cake »
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. BruCrew Life

      November 17, 2013 at 3:29 pm

      Such gorgeous cookies!! Love them!

      Reply
      • themondaybox

        November 18, 2013 at 8:45 am

        Thanks, Jocelyn! Sprinkles are eye candy. 🙂

        Reply
    2. shannon

      November 05, 2013 at 4:09 pm

      i do not crave peppermint cookie things until now: this time of year is my season for things like that, especially when paired with chocolate. i love the way you dipped these, and you are SO RIGHT about peppermint things being packaged with anything else: never do that, because flavor mixing will absolutely happen.
      quick input on the mint chips: they are a seasonal thing (or at least i've noticed that to be true), but if you want other alternatives, i think that Michaels sells those candy melts, and they do have a peppermint one you could buy. also, you could melt white chocolate together with some peppermint extract if you wanted the white/green color of the mint chips: they would be more of a vanilla mint, but it's delicious.

      Reply
      • themondaybox

        November 08, 2013 at 7:51 am

        Until I started this blog, I had no idea how many flavors are considered "seasonal"! It doesn't make any difference how many chocolate-mint items are available year round, post some thing chocolate-mint and everyone thinks Christmas! 🙂 A Pavlovian response. Maybe thats why Thin Mints are the biggest selling girl scout cookie. They make people feel festive. 🙂 It is often amazing how powerful the mint smell can be and how many layers of plastic wrap it can seep through!
        I love the flavored candy melt suggestion!!! I never think of using those in cookies(over cookies of course but until now not IN cookies) and it is an excellent thought!! As you know, I love to dabble with adding color and flavor to melted white chocolate chips but your candy melt idea is faster and also perfect for those not giddy over kitchen experiments! Thanks! You will be seeing that idea put to use soon!

        Reply
    3. Mrs. DeYarmond

      November 04, 2013 at 9:10 am

      Oh my ! These cookies look awesome ! I'm a huge fan of your shortbread cookies and I love the way you decorate them ! Still a hit ! I love chocolate pepermint association and I would be sooo pleased to eat one of them ! Can you send me a plate of them please ?? 🙂
      Lots of love xxx

      Reply
      • themondaybox

        November 04, 2013 at 9:21 am

        You are so sweet, Sarah! I would happily send you a plate full! 😉 The funny thing is that these really are a good choice for long distance mailing. They would arrive in France smelling minty and tasting fresh! How about a trade; a plate of my cookies for one of your chocolate ganache muffins!

        Reply
        • Mrs. DeYarmond

          November 04, 2013 at 9:27 am

          Sounds sooo funny ! But I think these muffins won't be good after a long distance mailing (well, not pretty sure cause these muffins were eaten so fast !) haha !

          Reply
          • themondaybox

            November 04, 2013 at 9:43 am

            🙂 Oh, well. The customs officials would think I was crazy anyway. Who in their right mind sends patisserie to France! I will just have to bake your muffins myself. 🙂

            Reply
    4. The Café Sucre Farine

      October 26, 2013 at 8:26 pm

      Chocolate and mint, to me, are a combination made in heaven!

      Reply
      • themondaybox

        October 26, 2013 at 8:28 pm

        The two flavors compliment one another perfectly, Chris! The de-chipping method puts that combo in every bite. 🙂

        Reply
    5. Joanne

      October 26, 2013 at 8:40 am

      We are BIG peppermint chocolate fans around here so I know these will be made this holiday season!

      Reply
      • themondaybox

        October 26, 2013 at 9:31 am

        These shortbread cookies are a peppermint chocolate fan's dream, Joanne! The tiny pieces of chocolate and mint chips spread all over the cookie some how upping the flavor. 🙂

        Reply
    6. Mama's Gotta Bake

      October 24, 2013 at 12:05 pm

      I love these cookies, they're so festive. I will add them to my holiday cookie collection. These will be perfect to send to a hungry boy living away from home!

      Reply
      • themondaybox

        October 24, 2013 at 12:29 pm

        I sent them to my hungry boy living away from home (and bemoaning that winter has arrived in Chicago!) and he gave them a thumbs up. 🙂 They are especially good with a hot cup of coffee.
        (Funny coincidence: The notification that you had left a comment came up as I was reading your pumpkin streusel cake post!)

        Reply
    7. beyondfrosting

      October 24, 2013 at 1:35 am

      I can totally get down with these cookies!

      Reply
      • themondaybox

        October 24, 2013 at 1:03 pm

        They disappeared in record time at my house, Julianne!

        Reply
    8. Monica

      October 23, 2013 at 6:00 pm

      Hi Wendy - I'm also loving this "de-chipping" idea. I remember making espresso cookies and grinding the espresso beans gave the cookies such a nice flavor of espresso throughout the entire cookie. And it's so practical as far as the slicing goes. I'm definitely in the holiday spirit. I love Christmas and your cookies make me think of all the wonderful holiday flavors ahead!

      Reply
      • themondaybox

        October 24, 2013 at 1:02 pm

        The de-chipping works great with roll-out cookies too, Monica! I wasn't thinking holidays when I made these (we eat chocolate mint year round) but it seems like chocolate mint triggers Christmas thoughts for so many people. (Kind of like "visions of sugar plums"!) I do think that de-chipped chips of all kinds will be awesome for holiday cookies!

        Reply
    9. artandkitchen

      October 23, 2013 at 7:40 am

      Yummy! Your cookies look realla appealing! Great photos!

      Reply
      • themondaybox

        October 23, 2013 at 8:34 am

        Thanks, Adriana! I appreciate the encouragement on the photos. Technology aside, food photography is my biggest blogging challenge!

        Reply
    10. noyomoco

      October 23, 2013 at 7:39 am

      Gorgeous cookies!

      Reply
      • themondaybox

        October 23, 2013 at 8:29 am

        Thanks, Jennifer! I need to start applying the "less is more" philosophy. I am seriously drizzle addicted and need to embrace the beauty of a undecorated cookie, especially one as full of flavor as this one. I just have a hard time photographing plain cookies. They tend to look....plain. Any tips?

        Reply
    11. Malou Perez-Nievera (@malou_nievera)

      October 22, 2013 at 11:40 pm

      Thank you for sharing Anita's story. It's such an inspiring story of LOVE and generosity. Your cookies evoke the excitement that you have from learning and reading food blogs. De-chipping is also new to me and I think I like the idea of having them in tiny morsels. It seems as though every bite will give you a burst of surprise.

      Great to have you around the blogosphere Wendy!

      Reply
      • themondaybox

        October 23, 2013 at 8:24 am

        Thanks, Malou! So many blogs, so much to learn, so many cookies to bake! 🙂 No one would suspect it from reading my blog, but I actually cook "real" food too! 🙂

        Reply
    12. gottagetbaked

      October 21, 2013 at 10:17 pm

      Thanks for introducing me to Sweet Hope Cookies. What an amazing thing Anita is doing. I always love finding new exciting blogs. Dechipping is the best idea ever. Why in the world have I never thought of doing that? Now you can have chocolate in every single bite. Your cookies look incredible, especially with that glossy dip of chocolate and the pretty criss crosses.

      Reply
      • themondaybox

        October 21, 2013 at 10:42 pm

        You are so welcome, Nancy! I agree, finding new blogs is such fun. Anita's de-chipping idea is brilliant! But it's discovering the amazing people behind each blog that is the very best!
        Speaking of the very best....it may very well have been your incredible mint chocolate brownies that got me thinking chocolate mint for these shortbread cookies!

        Reply
        • gottagetbaked

          October 21, 2013 at 10:43 pm

          I'm glad I helped inspire you to make these. We could all do with a dose of chocolate and mint in our lives!

          Reply
          • themondaybox

            October 21, 2013 at 10:52 pm

            Agreed!

            Reply
    13. Jess @ On Sugar Mountain

      October 21, 2013 at 4:43 pm

      I love when I find a new food blog to follow! It's so exciting, like picking up a new cookbook from the store. 🙂 These cookies look spectacular, Wendy, and the colors go well for Halloween too! Yum!

      Reply
      • themondaybox

        October 21, 2013 at 9:57 pm

        Thanks, Jess! I feel the same way every time I stumble upon another blog that "speaks to me". I am constantly astounded at how many talented people there are in the world! Do you ever read a blog and either the pictures or the words make you pause and say,"Wow" ?

        Reply
    14. mmmarzipan

      October 21, 2013 at 4:41 pm

      these look stunning! and anything choc-mint gets my vote 😀

      Reply
      • themondaybox

        October 21, 2013 at 9:53 pm

        Thanks! These are definitely the cookie for a chocolate mint lover. With or without the chocolate dip, they are full of flavor!

        Reply
    15. Ashley

      October 21, 2013 at 2:01 pm

      I love the idea of "de-chipping" the chips in a food processor! I would have never thought to do that! Chocolate and mint is such a good combination ... although I must admit that you are sorta putting me in the Christmas spirit with these cookies! I don't know why but they are making me think of holiday baking! But I won't get ahead of myself ... I love Halloween and Thanksgiving too much not to fully enjoy them : )

      Reply
      • themondaybox

        October 21, 2013 at 9:51 pm

        I think the "de-chipping" is such a great idea too, Ashley! I was so excited to find it then try it and it worked perfectly with these slice-and-bake style cookies.Chocolate mint has such a strong Christmas connection for many people. I figure, if the Girl Scouts sell more chocolate mint than any other cookie during their spring cookie sales, I can be enthusiastic about chocolate mint shortbread in October! 🙂 By all means, fully enjoy each holiday, one at a time. (True story: I was at World Market this week and there was a Valentines display!!)

        Reply
    Newer Comments »
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

    More about me →

    Patriotic treats

    • Brownie with a sandwich cookie inside that is filled with red, white, blue icing.
      4th of July Brownies
    • Spritz Cookies Recipe with Shortening
    • 4th of July Cookies
    • Spiral Sparkler and Flag Cookies for Military Care Package #14
      Spiral Sparkler and Flag Cookies
    • White mug cake with star sprinkles and pie filling.
      Red, White, and Blueberry Mug Cake

    Super easy mug cakes

    • Microwave Peach Cobbler
    • 3-2-1 Molten Lava Cake
      Lava Cake in a Mug
    • Chocolate cake in a mug topped with cherries and almonds.
      Black Forest Mug Cake
    • Orange Mug Cake in a white mug topped with orange marmalade.
      Orange Mug Cake
    • Piña Colada Mug Cake
    • Closeup of pineapple slice and maraschino cherry on top of vanilla mug cake.
      Pineapple Upside Down Mug Cake

    Most Popular

    • Closeup of raisin biscuit squares with golden crust speckled with raisins.
      Golden Raisin Biscuit Cookies
    • Sliced loaf of honey cake on a white platter.
      Honey Applesauce Cake
    • Espresso Chocolate Shortbread Cookies- melt-in-your-mouth buttery shortbread made even better with added espresso and chocolate! | The Monday Box
      Espresso Chocolate Shortbread Cookies
    • Chocolate frosted mug cake a bowls of mix-ins
      Cake Mix Mug Cake

    Footer

    ^ back to top

    About

    Contact

    Privacy Policy

    Disclaimer

    As Seen On

    Copyright © 2012 - 2025 The Monday Box, All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.