Chocolate 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
Scale
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
