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Peppermint Chocolate Chip Shortbread Cookies - a buttery cookie with mini chocolate chips and candy canes. the-girl-who-ate-everything.com

Peppermint Chocolate Chip Shortbread Cookies

These Peppermint Chocolate Chip Shortbread Cookiesve a buttery cookie base with mini chocolate chips and candy canes. The shortbread melts in your mouth.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 16 cookies


  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1/3 cup mini real semi-sweet chocolate chips
  • 1 tablespoon finely crushed peppermint candy
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon peppermint extract
  • Drizzle and Topping:
  • 1/3 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 1 tablespoon finely crushed candy canes


  1. Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
  2. Place butter in a large bowl and beat until fluffy. Add the flour and powdered sugar; beat at low speed until well mixed. Add 1/3 cup mini chocolate chips, 1 tablespoon crushed peppermint candy, vanilla and peppermint extract; continue beating until mixture is combined well.
  3. Roll dough into a log (about 2-inches in diameter) and chill for an hour.
  4. Slice into 3/4 inch slices and bake for 10-12 minutes or until edges are light golden brown.
  5. Cool for a couple of minutes on the cockie sheet and then cool on a wire rack.
  6. Combine 1/3 cup chocolate chips and butter in a bowl. Microwave 30-45 seconds until chips are melted. Stir until chocolate is smooth.
  7. Drizzle over shortbread with a fork. Sprinkle with 1 tablespoon crushed peppermint candy.