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Triple Chocolate Peppermint Shortbread Cookies

  • Author: Miss AK
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: about 3 dozen 1x


  • 1 + 1/2 cups softened butter ( 3 sticks)
  • 1 cup granulated sugar
  • 2 + 1/3 cup semisweet chocolate chips, melted and divided
  • 2 tsp. peppermint extract
  • 3  cups all-purpose flour
  • 1/2 cup cocoa powder
  • crushed peppermint candies


  1. Cream the butter and sugar together until fluffy.
  2. Melt 1/3 cup of the chocolate chips. Add that melted chocolate and peppermint extract and whip until combined.
  3. Sift in the flour, and cocoa powder. Mix until just combined and the dough pulls into a ball.
  4. Shape the dough into a disc, wrap it in plastic, and let it chill in the fridge for at least 30 minutes. If you’re going to wait more than 2 days before making the cookies, freeze the dough here and defrost when you’re ready to bake.
  5. Preheat the oven to 350 F.
  6. Roll out the dough between 2 pieces of plastic wrap – this allows you to not use flour and discolor the cookies.
  7. Using a round cookie/biscuit cutter or a glass, cut circles out of the dough.
  8. Bake for 10-12 minutes. Cool on a wire rack.
  9. While the cookies bake, melt the remaining chocolate.
  10. Dip the cooled cookies in the chocolate and immediately top with crushed peppermint.
  11. Allow them to set for about 10 minutes in the fridge before serving!

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