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.
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 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.
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.