Save Buttery, tender shortbread wedges infused with cool peppermint and drizzled with rich chocolate—a festive treat perfect for the holidays. This Chocolate Peppermint Shortbread Wedges recipe brings joy to any dessert table, combining classic flavors with a fun holiday twist.
I first made these shortbread wedges for our family's cookie swap, and they instantly became everyone's favorite. The combination of buttery texture with refreshing peppermint and the rich chocolate drizzle creates an irresistible holiday treat.
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
- Prep the 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 and 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.
- Shape and bake:
- Press the dough evenly into the prepared pan. Use a fork to prick evenly over the surface. 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 and cool:
- While still warm, cut into 8 wedges using a sharp knife. Let cool completely in the pan.
- Prepare chocolate topping:
- Melt chocolate and oil together in a microwave-safe bowl in 20-second bursts, stirring until smooth.
- 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 Making these together with my kids always sparks laughter in the kitchen, especially when everyone gets creative with the chocolate drizzle and candy topping. These wedges have become a family tradition during the holidays!
Required Tools
Large mixing bowl, hand mixer or stand mixer, 9-inch round cake pan, parchment paper, microwave-safe bowl, sharp knife
Allergen Information
This recipe contains wheat (gluten), dairy, and possibly soy. May contain traces of nuts and other allergens; always check ingredient labels for specifics.
Nutritional Information
Per serving: Calories: 330, Total Fat: 20 g, Carbohydrates: 35 g, Protein: 3 g
Save Enjoy these Chocolate Peppermint Shortbread Wedges with your favorite hot drink for a festive, delicious treat. Perfect for any holiday gathering!
Common Questions
- → How do I prevent the shortbread from becoming too dry?
Ensure the butter is softened but not melted when mixing, and bake until the edges just turn golden to maintain a tender texture.
- → Can I substitute the peppermint extract with another flavor?
Yes, vanilla or almond extract offer nice alternatives though peppermint provides the signature cool note.
- → What is the best way to melt the chocolate topping?
Melt the chocolate with a small amount of oil in 20-second intervals in the microwave, stirring between bursts until smooth.
- → How should I store the finished shortbread wedges?
Keep them in an airtight container at room temperature for up to a week to preserve freshness and flavor.
- → Can I use white chocolate instead of semi-sweet?
Absolutely, white chocolate adds a different look and a sweeter taste while complementing the peppermint well.