Pin Buttery, tender shortbread wedges infused with cool peppermint and drizzled with rich chocolate—a festive treat perfect for the holidays.
The first time I baked these chocolate peppermint shortbread wedges was for a holiday cookie swap. They disappeared quickly and almost everyone asked for the recipe, making them a staple in our December celebrations.
Ingredients
- Unsalted butter: 1 cup (225 g), softened
- Granulated sugar: 1/2 cup (100 g)
- Peppermint extract: 1/2 teaspoon
- All-purpose flour: 2 cups (250 g)
- Salt: 1/4 teaspoon
- Semi-sweet chocolate: 3 oz (85 g), chopped
- Coconut oil or vegetable oil: 1 teaspoon
- Crushed peppermint candies or candy canes: 2 tablespoons
Instructions
- Prepare the pan:
- Preheat the oven to 325°F (160°C). Line a 9-inch (23 cm) round cake pan with parchment paper or lightly grease it.
- Make dough:
- Cream together softened butter and sugar until light and fluffy. Mix in peppermint extract.
- Add dry ingredients:
- Add flour and salt, mixing until combined and a soft dough forms.
- Shape and bake:
- Press dough evenly into the prepared pan. Prick surface with a fork. Bake 23–25 minutes or until lightly golden at the edges.
- Cool and cut:
- Let cool in the pan for 10 minutes. While still warm, cut into 8 wedges and cool completely in the pan.
- Make chocolate topping:
- Melt chocolate and oil together in a microwave-safe bowl in 20-second bursts, stirring to smooth.
- Decorate:
- Drizzle melted chocolate over wedges and sprinkle with crushed peppermint candies. Let set until chocolate is firm before serving.
Pin My kids always ask for a piece while the chocolate topping is still a little warm. Everyone gathers in the kitchen to share these after decorating the tree.
Required Tools
Large mixing bowl, hand or stand mixer, 9-inch round cake pan, parchment paper, microwave-safe bowl, sharp knife
Allergen Information
Contains wheat, dairy, and possibly soy. May contain traces of nuts and other allergens depending on ingredient sources.
Nutritional Information (per serving)
Calories: 330, Total Fat: 20 g, Carbohydrates: 35 g, Protein: 3 g
Pin These wedges are irresistible with coffee or cocoa and make charming homemade gifts. Enjoy every minty, chocolatey bite!
Recipe Q&A
- → What gives the shortbread a peppermint flavor?
Peppermint extract is mixed into the buttery dough, and crushed peppermint candies are sprinkled over the melted chocolate for added mintiness.
- → Can I substitute white chocolate for the topping?
Yes, white chocolate can be used instead of semi-sweet chocolate to alter both flavor and appearance.
- → How should the shortbread wedges be stored?
Store the wedges in an airtight container at room temperature for up to one week to maintain freshness.
- → What is the recommended baking temperature and time?
Bake the shortbread in a 325°F (160°C) oven for 23 to 25 minutes until edges turn lightly golden.
- → Are there common allergens in these shortbread wedges?
They contain wheat gluten, dairy, and possibly soy from the chocolate. Always check ingredient labels if allergies are a concern.
