Chocolate Peppermint Shortbread Cookies Recipe
Introduction
These Chocolate Peppermint Shortbread Cookies offer a perfect blend of buttery texture, rich dark chocolate, and refreshing peppermint flavor. They are an ideal treat for the holiday season or any time you crave a delightful minty dessert.
Ingredients
- 1 cup unsalted butter (softened)
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 3/4 cup powdered sugar
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1 cup dark chocolate (finely chopped)
- 1/2 cup coconut milk (canned)
- 1/4 tsp peppermint extract (optional, for more peppermint flavor)
- 2 candy canes (chopped, for garnish)
Instructions
- Step 1: In a large bowl, cream the softened butter with vanilla and peppermint extract for 30 seconds. Add the powdered sugar and stir to combine, then whisk in the salt and flour until the mixture is smooth. Refrigerate the dough for 30 minutes to firm up.
- Step 2: While the dough chills, prepare the ganache. Place the chopped dark chocolate in a bowl. Heat the coconut milk and optional peppermint extract in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour the hot milk over the chocolate.
- Step 3: Let the mixture sit for 5 minutes, then stir until the chocolate melts and the ganache is smooth and creamy. Leave it at room temperature for about 1 hour to thicken to a spreadable consistency.
- Step 4: Remove the dough from the refrigerator. It may be stiff, but gently soften it with your hands. Preheat your oven to 350°F (175°C).
- Step 5: Lightly flour a clean surface or silpat mat. Roll out the dough to about 1/2 inch thickness. Use a round cookie cutter to cut out about 20 cookies, re-rolling dough scraps as needed.
- Step 6: Line a baking sheet with parchment paper and place the cookies on it. Use a fork to gently poke a few holes in the top of each cookie. Bake for 10 minutes, then let them rest on the baking sheet for 2 minutes before transferring to a cooling rack. Allow cookies to cool completely.
- Step 7: Spread a dollop of ganache on each cooled cookie using a knife. Sprinkle with chopped candy cane pieces or additional chopped dark chocolate for garnish. Serve and enjoy!
Tips & Variations
- For a stronger peppermint flavor, add the optional 1/4 teaspoon peppermint extract to the ganache.
- Use a silicone baking mat instead of parchment for easy cleanup.
- Try substituting dark chocolate with semi-sweet or milk chocolate for a different taste.
- To keep cookies crispier, store ganache separately and spread right before serving.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. If you’ve added ganache, keep them in a cool place or refrigerate to maintain the topping’s texture. Reheat briefly at room temperature before serving for the best flavor and softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of coconut milk for the ganache?
Yes, regular milk or cream can be used, but coconut milk adds a subtle richness and complements the peppermint flavor nicely.
How do I prevent the shortbread from spreading too much during baking?
Make sure the dough is well chilled before rolling and cutting. Avoid over-softening the butter, and use a sturdy cutter to keep the shapes firm.
PrintChocolate Peppermint Shortbread Cookies Recipe
These Chocolate Peppermint Shortbread Cookies combine buttery, tender shortbread with a rich peppermint-infused dark chocolate ganache. Perfectly festive for the holiday season, these cookies feature a crisp base topped with creamy, minty chocolate and a crunchy candy cane garnish for that extra burst of peppermint flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 55 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Shortbread Dough
- 1 cup unsalted butter (softened)
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 3/4 cup powdered sugar
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
Ganache
- 1 cup dark chocolate (finely chopped)
- 1/2 cup coconut milk (canned)
- 1/4 tsp peppermint extract (optional for extra mint flavor)
Garnish
- 2 candy canes (chopped)
Instructions
- Make the Dough: In a large bowl, cream together the softened butter, vanilla extract, and peppermint extract for 30 seconds until smooth. Add powdered sugar and mix to combine. Then add salt and flour, whisking the mixture until smooth. Cover and refrigerate for 30 minutes to firm up the dough.
- Prepare the Ganache: Place the chopped dark chocolate in a heat-safe bowl. In a small saucepan, heat the coconut milk and peppermint extract over medium heat until it just starts to simmer. Remove from heat and pour the hot milk over the chocolate. Let it sit for 5 minutes, then stir until smooth and creamy. Allow ganache to cool and thicken at room temperature for about 1 hour until spreadable.
- Preheat Oven: Remove dough from refrigerator; soften briefly with your hands. Preheat the oven to 350°F (175°C).
- Roll and Cut Cookies: Lightly flour a clean surface or Silpat mat. Roll out the dough to about 1/2 inch thick. Use a round cookie cutter to cut out 20 cookies, re-rolling scraps as needed.
- Bake Cookies: Line a baking sheet with parchment paper and arrange cookies with some space between them. Use a fork to poke a few holes on top of each cookie. Bake for 10 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack completely before decorating.
- Ice and Garnish: Place a dollop of the peppermint chocolate ganache in the center of each cookie and spread gently with a knife. Sprinkle chopped candy cane pieces on top for garnish. Allow icing to set briefly, then enjoy.
Notes
- Refrigerating the dough helps the shortbread hold its shape while baking.
- If coconut milk is not available, heavy cream can be substituted for the ganache.
- Adjust peppermint extract to taste; add more for a stronger mint flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen before icing for up to 1 month.
Keywords: chocolate peppermint cookies, shortbread cookies, holiday cookies, peppermint chocolate ganache, festive desserts
