Name: Chocolate Peppermint Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1.5 cups all-purpose flour; 0.5 cup unsweetened cocoa powder; 0.75 cup sugar; 1 cup butter (softened); 1 teaspoon peppermint extract; 0.5 cup mini chocolate chips

Delight in the harmonious blend of rich chocolate and cool peppermint in our family-favorite shortbread cookies. Perfect for every season, these delectable treats are easy to make and sure to impress. With a dash of nostalgia, this recipe combines childhood joy and gourmet indulgence in each bite.

Growing up, my grandmother always had a batch of these cookies ready whenever we visited her. She claimed the secret ingredient was love, but I think it was the perfect amount of peppermint that made them so special. I remember sneaking into the kitchen with my siblings, trying to nab a cookie before dinner. Now, I continue the tradition by baking these every holiday season, sharing the same joy with my own family.

Why You’ll Love This Recipe

These cookies offer a delightful twist on traditional shortbread with their perfect balance of chocolate and peppermint. You’ll love how quick and simple they are to prepare, making them an ideal choice for unexpected guests or last-minute dessert needs. Additionally, their festive flavor profile makes them a hit at any gathering, bringing a touch of holiday spirit to the table.

Ingredients Notes

For the chocolate, opt for high-quality cocoa powder to ensure a rich depth of flavor. If fresh peppermint isn’t available, peppermint extract is a worthy substitute; just be sure to adjust the quantity as extract is more concentrated. All-purpose flour provides the base for these cookies, but for a gluten-free version, almond flour works excellently. Ensure butter is softened before use for optimal mixing.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents the cookies from sticking and allows for easy cleanup.

Step 2

In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes. A stand mixer will make this step easier.

Step 3

Stir in the cocoa powder and peppermint extract, followed by the flour and salt. Mix until combined, ensuring no dry streaks remain. The dough might be slightly crumbly, which is normal.

Step 4

Roll the dough into small balls, about one inch in diameter, and place them on the prepared baking sheets, leaving space between each cookie. Flatten gently with a fork for that classic shortbread look.

Step 5

Bake for 10-12 minutes, or until the edges are just firm. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Storage Options

Store these shortbread cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a sealed container for up to three months. Reheat in a preheated oven at 300°F (150°C) for about 5 minutes to enjoy them warm.

Variations & Substitutions

For a nutty twist, add a handful of chopped walnuts or pecans to the dough. If you’d like a vegan option, substitute butter with a plant-based alternative and use dairy-free chocolate chips instead of cocoa powder. Adding a sprinkle of crushed candy canes on top of each cookie before baking can enhance the peppermint flavor and add a festive touch.

Frequently Asked Questions

Can I use mint instead of peppermint? Yes, you can substitute mint extract for peppermint extract if desired, though the flavor will be slightly different. Mint tends to have a milder taste compared to the cool and refreshing flavor of peppermint.

Why is my dough crumbly? The dough may appear crumbly due to the cocoa powder absorbing moisture. Ensure your butter is softened properly to help blend the ingredients smoothly. If the dough is difficult to form, add a teaspoon of milk or water to help bind it together.

How can I make the cookies softer? For a softer texture, slightly reduce the baking time by 1-2 minutes and allow the cookies to cool on the baking sheet longer. This method traps more moisture, resulting in a softer cookie.

Frequently Asked Questions

Can I make the chocolate peppermint shortbread cookie dough ahead of time?

Yes, you can prepare the dough ahead of time. Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 2 days. Allow the dough to soften slightly at room temperature for about 15-20 minutes before rolling and baking. Alternatively, you can freeze the dough for up to a month. Thaw it overnight in the refrigerator before using.

What are some substitutions I can make if I don’t have all the ingredients on hand?

If you don’t have cocoa powder, you can substitute it with an equal amount of melted dark chocolate (unsweetened). For the peppermint extract, if you only have peppermint oil, use half the amount as it’s more concentrated. If you’re out of all-purpose flour, almond flour can be used as a 1:1 substitute, but the cookies will have a slightly different texture. Brown sugar can replace white sugar at a 1:1 ratio for a richer, molasses-like flavor.

How do I know when the chocolate peppermint shortbread cookies are perfectly baked?

The cookies are done when the edges are just firm and slightly golden brown. The centers will still appear soft. Avoid overbaking, as this can make them dry and crumbly. A good indicator is when the bottoms are lightly browned. If you use a thermometer, the internal temperature should be around 190-200°F (88-93°C).

Can I easily double or triple this chocolate peppermint shortbread cookie recipe for a larger batch?

Yes, you can easily scale up this recipe. When doubling or tripling, ensure you have a large enough mixing bowl. You may need to bake the cookies in multiple batches to avoid overcrowding the baking sheets. The baking time should remain the same, but keep a close eye on the cookies to prevent burning, especially if your oven has hot spots.

What are the nutritional benefits of these chocolate peppermint shortbread cookies?

While these are treats, the high-quality cocoa powder contains antioxidants, which can help protect against cell damage. Peppermint can aid in digestion and provide a refreshing flavor. The butter provides fat-soluble vitamins like A, D, E, and K, which are essential for various bodily functions. However, these cookies are higher in sugar and fat, so enjoy them in moderation.

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Chocolate Peppermint Shortbread Cookies Recipe

A festive treat combining rich chocolate and refreshing peppermint in delightful shortbread cookies.

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Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: 24

Calories: 120kcal

Ingredients

Main Ingredients

Instructions

Preparation Steps

Preheat your oven to 350°F (175°C).
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the peppermint extract and mix until combined.
Gradually add the flour and cocoa powder and mix until just combined.
Stir in the mini chocolate chips until evenly distributed.
Roll the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
Flatten each ball slightly with the palm of your hand.
Bake for 10-12 minutes, until set but not browned. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies make the perfect holiday treat and can be stored in an airtight container for up to a week.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Chocolate Peppermint Shortbread Cookies Recipe

Why You’ll Love This Recipe

Ingredients Notes