Christmas shortbread cookies are made even more delicious with peppermint and chocolate chips! You’ll love this festive twist on the holiday classic!
Chocolate Peppermint Shortbread Cookies
Christmas shortbread is one of my favorite treats! It is a delicious cookie with a wonderful texture and flavor! Shortbread is so easy to create a variety of flavors such as cranberry pecan, orange, or chocolate peppermint!
The basic recipe is so simple with just flour, butter, and sugar – so it leaves lots of room for creativity!
This chocolate peppermint version is filled with delicious chocolate chips, peppermint extract, and crushed candy cane!
Today I am so excited to share a list of delicious Christmas cookies with you! Each year a group of us decor bloggers join together to share our favorite Christmas cookie recipes with you, and I think you will enjoy getting to know each of them! Aside from their delicious recipes, I think you will love each of them! Be sure to check out their blogs and instagrams! The recipes are linked at the end of this post!
More Chocolate & Peppermint Recipes:
peppermint bark Christmas donuts
chewy double chocolate peppermint cookies
homemade peppermint bark recipe
What ingredients are in shortbread cookies?
My basic shortbread recipe is simple, yet absolutely delicious! You only need a few ingredients for shortbread cookies, and putting them together takes very little baking skill! Here’s what you’ll need:
- Butter (I prefer salted)
- All-Purpose Flour
- Granulated Sugar
- Additional ingredients can include: chocolate chips, chopped nuts, dried fruits, sprinkles, or other cookie topping!
How to make shortbread cookies:
The basic shortbread cookie dough is made by creaming the butter and sugar together until it is light and fluffy. Then, add in the flour until a coarse dough is formed. From this point, you can mix and match additions to customize the shortbread. Try adding chopped nuts and dried cranberries, or in this case – peppermint extract, crushed candy cane, and chocolate chips!
get my basic Christmas shortbread recipe here
The Recipe
Chocolate Peppermint Shortbread Cookies
Equipment
Ingredients
- 1 Cup Butter salted
- 3/4 Cup Granulated Sugar
- 2 Cups All-Purpose Flour
- 1/2 teaspoon Peppermint Extract
- 1 Cup Chocolate Chips
- 1/2 Cup Crushed Candy Cane
Instructions
- Preheat oven to 325 F
- In a large mixing bowl, cream butter & sugar together until light and fluffy.
Blend in flour and beat until thoroughly combined. Add in the peppermint extract and stir until combined. - Stir in the chocolate chips and crushed candy cane. The dough should resemble wet send, loose, yet will hold together if formed into a ball.
- Press the dough into a 13x9" baking dish. Use the back of a glass or measuring cup to compoud the dough into a thick crust.
- Bake for 10-15 minutes at 325 F or until the cookies are just beginning to turn golden. These cookies are best when taken out right when they begin to turn. Do not let them turn completely golden brown, they will be too crisp and crumbly.
- When you remove the cookies from the oven, allow them to cool for 3-5 minutes and cut while still warm, but do not remove from the pan. Then, allow the cookies to cool completely, then carefully remove them and enjoy!
Oye!! I really, really wanted to love these shortbread cookies, but… woof! they were a trial of my patience. I followed the baking instructions, but at 15 minutes at 325 I still had gooey dough. Cranking the heat to 350, they were golden after about 10 additional minutes. After cooling and cutting, I got impatient and wanted to try a warm cookie… and had to chisel it out of the pan! Thankfully, I was able to use a small metal spatula to salvage most of the cookies. Unfortunately there were multiple casualties though. Such a bummer! I wonder if some non-stick spray or parchment, which wasn’t in the instructions, would have helped this issue!?