Save Buttery, tender shortbread wedges infused with cool peppermint and drizzled with rich chocolate—a festive treat perfect for the holidays.
I first made these Chocolate Peppermint Shortbread Wedges for my family's holiday gathering last year and everyone raved about the crisp texture and the perfect balance of chocolate and mint.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prepare 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.
- Cream butter & sugar:
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the peppermint extract.
- Mix dry ingredients:
- Add flour and salt, mixing until combined and a soft dough forms.
- Press dough & prick:
- Press the dough evenly into the prepared pan. Use a fork to prick evenly over the surface.
- Bake:
- Bake for 23–25 minutes, or until lightly golden at the edges. Remove from the oven and let cool in the pan for 10 minutes.
- Cut into wedges:
- While still warm, cut into 8 wedges using a sharp knife. Let cool completely in the pan.
- Melt chocolate:
- Melt chocolate and oil together in a microwave-safe bowl in 20-second bursts, stirring until smooth.
- Drizzle and decorate:
- Drizzle melted chocolate over cooled shortbread wedges and sprinkle with crushed peppermint candies.
- Set and serve:
- Let set until chocolate is firm before serving.
Save My kids love helping sprinkle the crushed candy canes on top. It's become a holiday tradition we look forward to every year.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Large mixing bowl, hand mixer or stand mixer, 9-inch round cake pan, parchment paper (optional), microwave-safe bowl, sharp knife.
Allergen Information
Contains: Wheat (gluten), dairy, possibly soy (in chocolate). May contain traces of nuts and other allergens—check ingredient labels for specifics.
Nutritional Information
Per serving: Calories 330, Total Fat 20 g, Carbohydrates 35 g, Protein 3 g.
Save 
This festive shortbread makes a beautiful edible gift. Enjoy every minty, chocolaty bite all season long!
Recipe FAQs
- → What gives the shortbread its peppermint flavor?
The peppermint taste comes from the peppermint extract added to the dough and the crushed peppermint candies sprinkled on top.
- → Can I substitute white chocolate for the topping?
Yes, white chocolate can be melted and drizzled instead of semi-sweet chocolate for a different flavor and appearance.
- → How should I store the shortbread wedges?
Store them in an airtight container at room temperature for up to one week to maintain freshness.
- → What is the best way to cut the wedges after baking?
Cut the shortbread into wedges while still slightly warm using a sharp knife, then allow them to cool completely before adding the chocolate topping.
- → Can I add peppermint candies to the dough as well?
Yes, stirring in finely crushed peppermint candies into the dough will enhance the peppermint flavor throughout the shortbread.
