Chocolate Peppermint Shortbread Wedges

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.