Peppermint Chocolate-Dipped Shortbread

Peppermint Chocolate-Dipped Shortbread:

Buttery, crunchy, crumbly shortbread dipped in a coating of peppermint chocolate and crushed peppermints are a delicious twist on this Christmas classic!

Peppermint Chocolate-Dipped Shortbread | Sempre Dolce

Why, hello there and a happy Thursday to you!

Question of the day: how are your holiday preparations coming?

If you can believe this, one of the most stressful things for me right now is worrying about how I am going to get all my cookie (and other dessert) baking done! Normally about this time I would just be getting serious about buying gifts, but as we decided on another family trip there’s little stress in the gift department this year.

Peppermint Chocolate-Dipped Shortbread | Sempre Dolce

My annual Christmas dessert baking is a time where I put no limits on the sugar. Go big or go home. I always like to bake a batch of brownies, and a cheesecake in addition to an assortment of cookies for us to munch on through the day on Christmas. And usually this is a stress-free time, as I stretch the baking out over the course of a couple days, but Christmas falling on Monday this year is really throwing me off for some reason.

Actually I can tell you the reason is timing. I know getting any baking done on Saturday will be near impossible, and we have a full Christmas-Eve. So in order for me to stretch the baking out over two days would mean my having to start on Thursday, and I’m not too fond of the idea of the cookies already being four days old by the time we get to enjoy them! No worries, though – I’ve decided to mix together my dry ingredients next Thursday and bake on Friday which should work. Although, I suppose there’s also the option of freezing the dough? Hmmm… on second thought, maybe I’ll just do that – what do you think? *24 hours later update: Has officially decided on the freezing method. *

Peppermint Chocolate-Dipped Shortbread | Sempre Dolce

Hey, speaking of cookies… what about these peppermint chocolate-dipped shortbread? Don’t they look absolutely scrumptious? Last year I posted the classic, original version of my family’s recipe, but I always love to fool around with different variations – thus you have peppermint chocolate-dipped shortbread for 2017!

This shortbread recipe is all kinds of delicious. It’s just the right amount of crunchy (unless like me, you tend to overbake at least one batch, then it’s not the right kind of crunch), and oohh so buttery! It is also perfect for this time of year due to the quantity it yields, making for an excellent gifting cookie.

Peppermint Chocolate-Dipped Shortbread | Sempre Dolce

Shortbread is not a very sweet cookie, so I love how the chocolate provides a delightful contrast. Then of course you add in peppermint and, well, need I say more?

Cottura Felice!

Something to note: I’m afraid I was rather vague in the few notes I jotted down (I’ve tried to get better and write down EVERYTHING instead of relying on my faulty memory), so please forgive me if anything in the instructions seems confusing – if you have any questions, please feel free to reach out!

Peppermint Chocolate-Dipped Shortbread
  • 6 C. all-purpose flour
  • 1 C. granulated sugar
  • 2 C. (4 sticks/1 lb) butter, softened and cut into 1 tbsp. slices
  • 6 egg yolks
Peppermint Chocolate Coating
  • 2 C. semi-sweet chocolate chips (I recommend Ghiradelli)
  • ½ tsp. peppermint extract
  • ¾ C. crushed peppermint candies for garnish
  1. In a large mixing bowl, stir together flour and sugar.
  2. Use your hands to knead butter into flour mixture until well blended, about 5 minutes. (It will be done when dough forms a moist crumb and there are no visible chunks of butter.)
  3. Still using your hands, mix in egg yolks. Start with three, mix, and form a small ball. If the dough is too dry and falls apart, add another yolk - you should need no more than 6 yolks total. Also keep in mind that this is a very crumbly dough in general, but it should still hold together when you squeeze some together in your hand.
  4. Preheat oven to 350° F.
  5. On a floured surface, remove about half of the dough from the bowl and pat into a ½” thick round. You can also use a rolling pin if needed, but as this is a very crumbly dough, you will need to use your hands to bring and patch the dough together as you pat it out.

  6. Use a 2 ½” round cookie cutter (mine was actually closer to 2 ⅓” round) to cut out cookies. Re-pat out the dough as needed to cut more cookies.
  7. Once you are finished, repeat with remaining ½ of dough.
  8. Place cookies on two ungreased baking sheets.
  9. Bake at 350° F. for 15 min (see note below!), then turn the temperature down to 300° F. and bake for 10-15 minutes more (see note below!), or until firm and light brown. The shortbread should not be golden brown or they will be overbaked.

  10. Remove from oven and let cool slightly on pans before transferring to a wire rack to cool completely.

  11. Once cookies are cool, make chocolate coating.
For the chocolate coating:
  1. Place chocolate in a microwave-safe bowl and microwave on high in 30 second intervals, stirring after each interval, until chocolate is completely melted and smooth.

  2. Stir in peppermint extract; start with ½ tsp. and taste - if you feel it needs more, add an additional ¼ tsp. until it reaches your desired taste.

  3. Set chocolate aside.
  4. Place cooled cookies on a large sheet (or multiple sheets) of parchment or wax paper.
  5. Dip each cookie about halfway into melted chocolate and allow excess chocolate to drip off before placing on the parchment/wax paper.

  6. Sprinkle crushed peppermints over chocolate while still wet.

  7. Allow chocolate to set at room temperature for at least one hour, or until chocolate is firm. (You can also speed up the process by placing cookies in fridge.)
  8. Cookies can be stored at room temperature.

Recipe Notes

On baking times: The original recipe has you bake the shortbread for 15 min. at 350° F. before lowering to 300° F. and baking for an additional 20-30 minutes. However, I found that with 15 minutes at 350° F., they were baking too quickly and even the 20-30 minutes at 300° F. was too long, resulting in overbaked cookies. Oven temps vary, so these baking times may work for you, but I definitely recommend only baking at 350° F. for 10 minutes. On the second stage of baking (the 300° F. stage), check after 10 minutes and go from there - remember, if they are golden brown they are overbaked!



  1. Reply


    December 14, 2017
    LOL I love your "go big or go home" philosophy; I agree! These look sooo yummy and beautiful, too!! I think freezing the dough is the best idea... less stress that way!
    • Reply


      December 18, 2017
      Haha! Thanks, Sues! And yes, definitely going to freeze the dough - I'm all about less stress! ;)
  2. Reply


    December 15, 2017
    Love these photos, and can't wait to try the recipe. Thank you :)
    • Reply


      December 18, 2017
      Thank you! I hope you enjoy!! :)
  3. Reply


    December 15, 2017
    These cookies look absolutely amazing! ♥
    • Reply


      December 18, 2017
      Thank you, Natalie! :)
  4. Reply

    Cathleen @ A Taste of Madness

    December 15, 2017
    This looks amazing! To me, shortbread screams the holidays. I seriously need to try this!
    • Reply


      December 18, 2017
      Thank you! Shortbread is definitely a favorite holiday cookie around here. :D
  5. Reply


    December 15, 2017
    Ooh! These cookies look so yummy and so festive! I love shortbread cookies.
    • Reply


      December 18, 2017
      Me too!! Thanks, Bethany! :)


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