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Chocolate Peppermint Shortbread Cookies on parchment paper

Chocolate Peppermint Shortbread Cookies

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Chocolate Peppermint Shortbread Cookies are a super festive and delicious Christmas treat! They’re perfect for your holiday cookie plate!


  • 3/4 cup powdered sugar
  • 1 cup butter
  • 2 tsp vanilla extract (or peppermint extract)
  • 1 3/4 cups flour
  • 1/2 cup cocoa (I use Hershey’s Special Dark Cocoa)
  • 6 oz chocolate (I used chocolate candiquick)
  • Peppermint Baking Chips


1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
2. Add vanilla and mix until smooth.
3. Add flour and cocoa and mix until combined. Dough will be very thick.
4. Place dough on parchment paper and shape into a log.
5. Roll dough up into parchment paper and refrigerate for about an hour.
6. Preheat oven to 350 degrees and prepare a cookie sheet by lining it with parchment paper or a non stick baking mat.
7. Slice dough into about 24 cookies that are about 1/4 inch thick.
8. Bake cookies for 9-11 minutes.
9. Allow cookies to cool completely on a cooling rack.
10. Melt chocolate in a bowl.
11. Pour chocolate into a piping bag with a small round tip (or into a ziplock bag with a corner cut off) and drizzle chocolate over cookies. Sprinkle peppermint baking chips onto chocolate as you go – chocolate dries quickly.


  • Serving Size: 1 Cookie
  • Calories: 166
  • Sugar: 3.6 g
  • Sodium: 3.6 mg
  • Fat: 11.7 g
  • Carbohydrates: 13.8 g
  • Protein: 2.4 g
  • Cholesterol: 20.5 mg