My passion for peppermint hot chocolate is limitless, especially when it includes a splash of booze.

During December, I indulge in peppermint hot chocolate regularly. To enjoy it even more, I created Peppermint Hot Chocolate Shortbread Cookies, letting me savor those cozy flavors in both drink and cookie form. #christmasproblems

You might be curious about this photo and what I’m up to. Here’s the scoop: I’m shaping a perfect shortbread log. This can be chilled and sliced into ready-to-bake cookies for unexpected guests or, like me, for those sudden cookie cravings. After a few shortbread mishaps, I aimed to design a foolproof recipe that even novice bakers can nail—no crumbly dough or sticky situations!

Not to brag, but during this photo session, a team member asked where I got this stunning roll of cookie dough. Yep, it rolls out and slices THAT WELL.

It took several attempts to perfect the dough, and I discovered three essential tips for success: 1. Chill the dough for at least one hour in the fridge before slicing. 2. Slice them about 1/2-inch thick for the best texture. 3. Use pure peppermint extract!

peppermint hot chocolate shortbread cookies peppermint hot chocolate_holiday drinks for a crowd

These peppermint hot chocolate shortbread cookies are genuinely the most delicious cookies I’ve ever made. The festive toppings truly elevate them for the holiday season.

Dip them in a simple ganache made with two ingredients, then add crushed peppermint on top. This decorating method is easy enough for even the tiniest helpers to tackle. Plus, it looks impressively professional! I plan on gifting these to neighbors and teachers and making them my “signature” cookie for the annual cookie swap. I absolutely adore this time of year!

peppermint hot chocolate shortbread cookies on baking sheet

For today’s feature, I whipped up two festive recipes with pure peppermint extract, which I regularly use to add a minty touch to smoothies, cocktails, and desserts. Being a peppermint enthusiast, I created a twist on “Peppermint Hot Chocolate, Naughty (here’s why) and Nice (these cookies). Keep scrolling for the delicious recipe!

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure peppermint extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon coarse salt
  • 1 tablespoon crushed peppermint candies

for ganache and topping

  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon pure peppermint extract
  • 1/2 cup crushed peppermint candy pieces

Instructions

  1. In a stand mixer, beat the butter on medium-high for 3 minutes. Add the sugar and extracts, mixing for 2 more minutes.
  2. With the mixer on low, add flour in 1/2 cup increments, followed by the cocoa and salt. Mix until just combined, then scrape down the sides. Incorporate the crushed peppermint and mix briefly.
  3. On wax paper, shape the dough into a log roughly 14 inches long and 1 1/2 inches in diameter. Chill until firm for at least 1 hour (or 30 minutes in the freezer if you're in a hurry).
  4. Preheat oven to 325 degrees when ready to bake. Line a cookie sheet with parchment paper. Remove the wax paper from the dough and slice the log into 1/2-inch thick rounds. Place cookies on the prepared baking sheet. Bake until firm, about 18 minutes. Cool completely on wire racks.

for the ganache:

  1. In a small saucepan, melt 1/2 cup semisweet chocolate chips over low heat. Gradually stir in 1/2 cup of heavy whipping cream until the mixture reaches a silky texture. Add the peppermint extract, remove from heat, and let it sit.
  2. Dip just over half of each cookie into the chocolate ganache and return them to the baking sheet. Repeat with remaining cookies.
  3. Top the chocolate portion of each cookie with crushed peppermint, allow to dry, then enjoy!

Comments (7)

  1. Linda M Dyer says: December 3, 2018 at 8:41 am

    These cookies look divine. Chocolate and peppermint are the perfect holiday flavors. Does the recipe require both peppermint candies and crushed peppermint candies?

    Reply
    1. Camille Styles says: December 4, 2018 at 6:57 am

      Any type of crushed peppermint or candy canes will work great for sprinkling!

      Reply
  2. James says: December 12, 2019 at 10:36 pm

    Are these cookies required to be refrigerated?

    Reply
  3. Alexandra Jubran says: December 16, 2020 at 5:38 pm

    I followed your recipe exactly today, but my cookies merged into one big cookie on the pan. What went wrong? Thanks!

    Reply
    1. Debbie says: November 24, 2024 at 6:55 pm

      I haven't made them yet, but it seems like the recipe might have too much butter compared to flour. I'll try a half batch with less butter and adjust the dough as needed. They sound delicious!

      Reply
  4. Pat says: December 18, 2020 at 1:28 pm

    The ganache didn’t set properly, even with 1/2 the cream. It soaked into the cookies, making them gooey.

    Reply
  5. Nicole says: November 30, 2023 at 4:33 pm

    Is anyone else unable to find the recipe? The last line before comments was “scroll on for the recipe…” but nothing appears! I’ve tried multiple browsers with the same result.

    Reply
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