Salted Chocolate Chunk Shortbread with Crushed Peppermint
Buttery shortbread at Christmas time is a family tradition. I remember my mom rolling dough and baking shortbread every year and enjoying a cookie in the morning with her coffee. The basic recipe is so simple: flour, sugar, and butter, so there’s plenty of opportunity to get creative.
My salted chocolate chunk shortbread with crushed peppermint is filled with chunks of rich, dark chocolate, crushed candy canes, and a sprinkling of coarse sea salt. The dough is rolled into logs and then sliced into petite cookies that melt in your mouth. These are a must for your Christmas cookie table. Oh, and did I say how yummy they are with milk or hot coffee in the morning? If you’d like to see my baking details, I saved the process in my Instagram highlights.
What are the basic shortbread ingredients?
- Salted Butter
- Granulated Sugar
- Brown Sugar
- All-purpose flour
Can you freeze shortbread?
Yes! Shortbread will last 7 days in your refrigerator and freezes well in a freezer bag. I use Stasher bags.
How do I make basic shortbread?
- Blend the butter and sugar together with an electric mixer.
- Add flour, vanilla, and any other ingredients you’d like. I added chunks of chocolate, crushed candy canes, and coarse sea salt. You can also try cranberries and walnuts!
Kitchen tools you may need to make shortbread:
Pin my chocolate chunk shortbread with crushed peppermint recipe for later!
Don’t forget to try our favorite gingerbread cookie recipe too!
Salted Chocolate Chunk Shortbread with Peppermint Sprinkles
If you like that salty chocolate taste with a touch of peppermint you will love these! They are petite and you will not be able to eat just one!
- 1 cup plus 2 tbsp Butter
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 tsp Vanilla
- 2 1/4 cup All-Purpose Flour
Semi Sweet or Bitter Sweet Dark Chocolate
I used Ghirardelli Chocolate Premium Baking Chips 60% Cacao
- 3 Peppermint sticks or candy canes, crushed
- Flaky Sea Salt Sprinkle over the cookies before baking
Using an electric mixer with a large bowl or standing mixer fitted with the paddle attachment, beat butter, sugars and vanilla on medium-high speed until light and fluffy, 3–5 minutes.
Use a spatula to scrape down sides of bowl and then slowly add flour with your mixer on low speed.
Add chocolate chunks to the mix.
Divide dough in half, wrap in saran wrap and refrigerate for at least two hours.
Preheat oven to 350 degrees Fahrenheit
Remove dough from refrigerator and roll into two logs 2 or 3 inch in diameter.
Brush the rolls with an egg wash.
Slice rolls into into 2 inch slices.
Place shortbread on parchment lined baking sheets and sprinkle with crushed peppermint.
Add a pinch of course sea salt to each cookie and bake for about 10 to 12 minutes or until set and slightly brown around the edges.
Remove cookies from baking sheets and allow to set for a few minutes.
Baking time will vary depending on the size of your cookies.