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Chocolate Peppermint Slice 'n Bake Shortbread Cookies

Chocolate Peppermint Slice ‘n Bake Shortbread Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Author Craving Something Healthy


  • 1 cup unsalted butter softened
  • 3/4 cup confectioner's powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon salt
  • 2 cups flour
  • 3/4 cup crushed peppermint candies
  • 2 ounces of dark chocolate


  • Preheat the oven to 325 degrees
  • Line a cookie sheet with parchment paper or a Silpat baking mat
  • Place the butter, powdered sugar, vanilla and peppermint extracts and salt in the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer.
  • Beat on medium speed until smooth, about 4 minutes. Turn mixer to low and gradually add flour, and then peppermint candies. Mix until a dough forms.
  • Pat the dough into a ball, and then form into a log shape - approximately 2-inches in diameter, by 16 inches long.
  • Wrap the log in plastic wrap, and refrigerate until firm, about 2 hours.
  • Remove the dough from the refrigerator, and slice into 1/4-inch thick slices.
  • Place on prepared cookie sheet, at least 1-inch apart. Bake for about 15 minutes, or until the bottoms just start to turn golden. Check them after 10 minutes, as ovens can vary!
  • Let cool for about 5 minutes before removing from the tray.
  • Melt the chocolate in a glass bowl or measuring cup, in the microwave, about 30-45 seconds.
  • Drizzle chocolate over the cooled cookies, and let set at room temperature.
  • Store cookies in a covered container in the freezer.


Dough can be shaped into a log, wrapped tightly, and frozen for up to 3 months. If frozen solid, let it thaw slightly before slicing.