Chocolate Chunk Peppermint Shortbread Cookies are a basic shortbread recipe filled with chunks of chocolate, peppermint bark, and peppermint extract. You can dip them in or drizzle them with chocolate or white chocolate!
After I did my Instagram poll asking everyone what kind of holiday recipes they wanted, I told myself I wasn’t going to do any more baking recipes for Christmas this year. Everyone (I mean, EVERYONE!) wanted appetizer recipes, and I figured if this meant I didn’t have to have a bajillion baked goods sitting around our house, that would be great.
The trouble is, I keep thinking of new Christmas baking ideas that I want to make. I made the Gingerbread Oat Chocolate Chip Muffins, Brown Butter Gingerbread Chocolate Chunk Cookies, and now these Chocolate Chunk Peppermint Shortbread Cookies. I just can’t help myself!
‘Tis the season, I suppose.
Plus, I have been freezing most of the things I bake to bring to neighbors, friends, and holiday gatherings as they pop up throughout this month. That is, until the little mouse that I’m married to gets into them 😉
I kind of thought these Chocolate Chunk Peppermint Shortbread would be safe from Marc. I didn’t think he was a huge peppermint fan. Turns out, I was wrong. He had no problem taking care of a handful of these cookies until I had to cut him off!
The base of this cookie is your super simple and basic shortbread recipe. Butter, sugar, and flour. I added vanilla and peppermint extract along with chocolate chunks and Andes peppermint bark chunks for little flecks of chocolate and bark throughout. You can definitely use chocolate chips but I love the tiny little pieces and big chunks of chocolate that you get when you chop it up.
How to Prep Chocolate Chunk Peppermint Shortbread in Advance
Along with being a super easy dough to whip up, you can also prep it in advance. I made the dough, rolled it out in a plastic baggie (instructions in the recipe directions) and stuck it in my refrigerator for a couple of days.
The dough needs to chill at least 2 hours anyways, and if you make it when you have a spare 15 minutes, you can stick it in the refrigerator until you’re ready to actually bake them.
How to Decorate Chocolate Chunk Peppermint Shortbread Cookies
When it comes to decorating the cookies, you can go a few different routes. You can dip them in chocolate. You can dip them in white chocolate. Or you can do both, like I did.
You can sprinkle these Chocolate Chunk Peppermint Shortbread Cookies with crushed candy canes or peppermint bark, or nothing at all. It’s up to you! I think another fun thing to do would be to drizzle them with the chocolate instead of dunking them. While I do like the thick layer of chocolate with the dip, the drizzle is a fun look, too.
As far as white chocolate or semi-sweet, I really couldn’t choose a favorite! They were both incredible with the peppermint flavor, and I loved the contrast in color between the two on a cookie platter. If you have a strong preference between the two then go with that but if not, I’d do both!
Looking for other holiday treats? Check these out!
Chocolate Chunk Peppermint Shortbread CookiesPrint Rate
- 1 cup 2 sticks unsalted butter, at room temperature
- 2/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chunks
- 1/2 cup peppermint bark chopped
- 4 ounces semi-sweet chocolate chopped
- 4 ounces white chocolate chopped
- crushed cand canes
- In a large bowl with electric mixer, beat together the butter and powdered sugar until smooth, about 2 minutes.
- Add vanilla extract and peppermint extract and beat until combined.
- Add the salt and flour, beating until a dough forms.
- Stir in chocolate chunks and chopped peppermint bark.
- Place dough into a gallon-sized freezer bag, or between two pieces of plastic wrap.
- The freezer bag makes it pretty easy, because you can just roll it the size of the freezer bag and that is the correct thickness. If using plastic wrap, roll into approximately 12"x12" square. Wrap and place in the refrigerator for at least 2 hours, or up to a couple of days. You can also freeze the dough until you're ready to bake!
- Once chilled, preheat oven to 325 degrees F.
- Remove dough from freezer bag (I just use scissors and cut it off) or plastic wrap.
- You can use a cookie cutter of your choice, or a pizza cutter to cut the dough into squares. I had a round cookie cutter for perfect circles.
- Place onto parchment paper lined baking sheet.
- Bake in preheated oven for 16-18 minutes, until edges are slightly golden. Be sure they don't get too golden, as you want them tender.
- Cool for 5 minutes then transfer to a cooling rack to cool completely.
- Once cool, melt the chocolate.
- Place the chocolate in a microwave-safe bowl and heat in increments of 30 seconds, stirring well between each increment, until melted.
- Dip or drizzle cookies and sprinkle with chopped candy canes.
- Cool completely to allow them to set up.
- Serve and enjoy!