Chocolate-Peppermint Shortbread Cookies

Buttery chocolate shortbread cookies with mint frosting and chocolate drizzle.

Buttery, melt-in-your-mouth chocolate cookie perfection! I’ve made these shortbread cookies twice in the past 3 days…that’s how good they are! If you love those little Andes mints, you will go crazy for these cookies.

These two-bite chocolate cookies are seriously addicting. The creamy mint frosting and chocolate drizzle take these cookies over the top!

If you’re looking for a special treat to make for St. Patrick’s Day, make Chocolate-Peppermint Shortbread Cookies. They’re sure to disappear faster than green beer! 😀

Scroll to bottom for printable recipe card.

Why I love Chocolate-Peppermint Shortbread Cookies

• They are delightfully light when you bite them.
• The chocolate complements the peppermint flavor perfectly.
• It’s easy to make different sized cookies.

What is the secret to making good shortbread cookies?

The secret to making good shortbread cookies is to start with butter that is soft when you push your finger into it, but no softer. You must also beat the butter and sugar with the other ingredients well enough so that they become really creamy.

Don’t bake the cookies for too long, or they will dry out. When you take them out of the oven, leave them to harden a bit before putting them onto the cooling rack.

What is the difference between a butter cookie and a shortbread cookie?

Both butter cookies and shortbread cookies use butter and sugar. Butter cookies contain just about the same proportions of butter and sugar. Shortbread cookies have more butter than sugar, so that the consistency is more crumbly than that of a butter cookie.

Which is better, peppermint oil or extract?

Both peppermint oil and peppermint extract will give your baking a great peppermint flavor. The oil will add some shortening to your baking, which can affect how solid the cookies are. If you use the oil, make sure to use slightly less butter or other shortening.

How to serve Chocolate-Peppermint Shortbread Cookies

Arrange the cookies on a plate in a spiral from the inside out. Garnish each cookie with a peppermint leaf.

Build a pyramid of the chocolate peppermint cookies, then drizzle with melted chocolate and sprinkle crushed peppermint chocolate over.

Make mini-chocolate peppermint cookies and serve as a snack with peppermint tea.

Chocolate-Peppermint Shortbread Cookies Cooking Tips:

• Beat the first lot of ingredients thoroughly.
• Soften the butter only enough to be beaten easily.
• Let the cookies cool just about completely before transferring to the cooling rack.

Variations of Chocolate-Peppermint Shortbread Cookies:

• Add half a teaspoon of peppermint essence to the chocolate drizzle.
• Replace half a cup of all-purpose flour with corn flour, to make the cookies lighter.
• Replace the chocolate chips with chopped peppermint chocolate, to add to the peppermint flavor of the cookies and give them some crunch.

Ingredients:

For the Cookies:

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup confectioners’ sugar
• Dash of salt
• 1/4-1/2 teaspoon peppermint extract
• 2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
• 1 1/2 cups all-purpose flour
• 1 cup semi-sweet mini chocolate chips

Frosting Ingredients:

• 1 cup confectioners’ sugar
• 2 tablespoons unsalted butter, softened
• 1 tablespoon milk, divided
• 1/4-1/2 teaspoon peppermint extract
• 1 drop green food color

Drizzle Ingredients:

• 1/2 cup semi-sweet mini chocolate chips
• 1/2 teaspoon vegetable shortening

How to make Chocolate-Peppermint Shortbread Cookies:

Step 1. Heat oven to 375°F. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, peppermint extract, and melted chocolate until creamy, about 2 minutes. Reduce speed to low.

Step 2. Add flour and beat until mixture forms a dough, about 2 minutes. Stir in 1 cup mini chocolate chips by hand.

Step 3. Using a tablespoon, mold dough into a 1 ½ inch ball. With your hand, flatten balls into a 1-1/2-inch round and place on prepared baking sheet. Bake for 5 to 7 minutes or until set. Cool for 2 minutes on the baking sheet before transferring cookies to a wire rack to cool completely.

Step 4. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together all frosting ingredients.

Step 5. Add milk, 1 teaspoonful at a time, until frosting is smooth. Frost cooled cookies. Place on waxed paper.

Step 6. To make the drizzle: Place chocolate chips and shortening in a small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth. Drizzle thin lines of chocolate over frosting.

Step 7. Let stand until chocolate is set (at least 30 minutes).

Enjoy!

Chocolate-Peppermint Shortbread Cookies

Cook Time: 45 minutes minutes

Total Time: 45 minutes minutes

Servings: 3 1/2 dozen cookies

Buttery chocolate shortbread cookies with mint frosting and chocolate drizzle. Buttery, melt-in-your-mouth chocolate cookie perfection!

No ratings yet

Review Recipe

Ingredients 

For the Cookies:

• 3/4 cup 1 1/2 sticks unsalted butter, softened
• 1/2 cup confectioners’ sugar
• Dash of salt
• 1/4-1/2 teaspoon peppermint extract
• 2 1-ounce squares unsweetened baking chocolate, melted, cooled slightly
• 1 1/2 cups all-purpose flour
• 1 cup semi-sweet mini chocolate chips

Frosting Ingredients:

• 1 cup confectioners’ sugar
• 2 tablespoons unsalted butter, softened
• 1 tablespoon milk, divided
• 1/4-1/2 teaspoon peppermint extract
• 1 drop green food color

Drizzle Ingredients:

• 1/2 cup semi-sweet mini chocolate chips
• 1/2 teaspoon vegetable shortening

Follow Sweet Pea’s Kitchen

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

Email(Required)

Email

This field is for validation purposes and should be left unchanged.

Δ

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Instructions

• Heat oven to 375°F. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, peppermint extract, and melted chocolate until creamy, about 2 minutes. Reduce speed to low.
• Add flour and beat until mixture forms a dough, about 2 minutes. Stir in 1 cup mini chocolate chips by hand.
• Using a tablespoon, mold dough into a 1 ½ inch ball. With your hand, flatten balls into a 1-1/2-inch round and place on prepared baking sheet. Bake for 5 to 7 minutes or until set. Cool for 2 minutes on the baking sheet before transferring cookies to a wire rack to cool completely.
• To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together all frosting ingredients.
• Add milk, 1 teaspoonful at a time, until frosting is smooth. Frost cooled cookies. Place on waxed paper.
• To make the drizzle: Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth. Drizzle thin lines of chocolate over frosting.
• Let stand until chocolate is set (at least 30 minutes).

Notes

Source: adapted from Diana’s Desserts

Author: Laura

Now, remember to save this recipe on Pinterest for later 🙂

How to store Chocolate-Peppermint Shortbread Cookies

Because of the chocolate in the cookies, they should always be stored in a cool area. This doesn’t mean the fridge necessarily, as cookies last well out of the fridge. They must be in an airtight container, though. Definitely don’t leave them in the sun, or the chocolate will melt.

How to reheat Chocolate-Peppermint Shortbread Cookies

Cookies are usually eaten cold, when they have set. However, if you have stored the chocolate peppermint cookies in a very cool place, or even in the fridge, you can leave them in a warm spot (not the direct sun) for a few hours. Keep checking the chocolate, though, to make sure it doesn’t melt.

How long do Chocolate-Peppermint Shortbread Cookies last on the fridge?

It’s not necessary to keep chocolate peppermint shortbread cookies in the fridge. If you do, though, they will last up to two weeks.

Can I make Chocolate-Peppermint Shortbread Cookies ahead?

Chocolate peppermint shortbread cookies keep quite well, so you can make them ahead. When they are finished and the icing has set, put them into an airtight container.

Related Recipes you Might Enjoy:

Thin mint cheesecake swirl brownies: These sweet treats take your tastebuds on a real journey, with the combination of cheesecake and brownies, all touched with a taste of peppermint.

Oreo peppermint crunch cookies: This recipe offers another delightful mix of flavors. What are cookies without a touch of the favorite Oreos?

Chocolate peppermint cupcakes: Apart from being attractive, it’s the peppermint buttercream frosting that is the real drawcard of this delicious treat.