Dark chocolate peppermint shortbread

Super dark, buttery and melts in your mouth.

I found this recipe a couple years ago and decided to modify it into something I could make whenever. I am the BIGGEST fan of super rich, bitter dark chocolate, and so this recipe does it for me because it is extremely decadent with bursts of sugar in the chocolate chips. Try it out!

Top tips from me:
1) Make sure the butter is room temperature.
2) Use the darkest cocoa powder you can find! Hershey’s Special Darks works great but Dutch cocoa powder is lovely as well.
3) Make sure you sift all the dry ingredients.
4) Cream your butter, cocoa powder and powdered sugar together for at least 30 seconds.
5) You can bake these cookies several ways and I’ve found every method works just fine: flatten the dough out into about 1/2 inch thickness then either cut squares, use a cookie cutter or take a glass to cut out cookies. Or, freeze the dough in a log and then slice into circles and bake. This time I experimented and put the dough into a silicone gingerbread man mold and they came out super thick and delicious!
6) You don’t need to add the peppermint, or you can add more than I do, it’s totally up to you!

This recipe takes very little time, unless you are freezing the dough for about an hour. Otherwise, it takes approx. 30 min total. This will make about 18-20 cookies.

1 cup unsalted butter, at room temperature — 1/2 cup powdered sugar sifted — 1/2 cup dark cocoa powder, sifted — 2 teaspoons vanilla — 1 teaspoon peppermint extract — 1.5 cups all-purpose flour — 1 cup dark chocolate chips


– Preheat oven to 325 degrees F.

– Cream the butter, cocoa powder and sugar together until completely combined and smooth. Add in the vanilla and peppermint extract.

– Mix in the flour. Don’t over mix!

– Fold in the chocolate chips and turn the dough out onto a board dusted with cocoa powder.

– Either form a 10″ inch log or an 8″ pie-crust-like disc then wrap in plastic wrap. Refrigerate the dough for at least 3 hours.

– For the log, slice 1/3″ cookies. For the disc, use a cookie cutter or glass to cut cookies. Put dough on a parchment paper-lined baking sheet.

– Bake for 12-15 minutes. Don’t worry if the cookies are still soft as they will firm up while cooling.

– Cool them on the baking sheet for 10 minutes. Enjoy!

Did you make this recipe and have suggestions? Leave a comment!

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