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 peppermint shortbread wedges for a holiday party, and they quickly became everyone's favorite seasonal dessert.

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 the 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 and 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.

Form the Shortbread:

Press the dough evenly into the prepared pan. Use a fork to prick evenly over the surface.

Bake:

Bake for 23 to 25 minutes, or until lightly golden at the edges. Remove from the oven and let cool in the pan for 10 minutes.

Cut Wedges:

While still warm, cut into 8 wedges using a sharp knife. Let cool completely in the pan.

Make Chocolate Topping:

Melt chocolate and oil together in a microwave-safe bowl in 20-second bursts, stirring until smooth.

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.

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Sharing these with loved ones every December has become our sweet family tradition.

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, and possibly soy from chocolate. May contain traces of nuts and other allergens; always verify ingredient labels.

Nutritional Information

Each wedge contains roughly 330 calories, 20 g fat, 35 g carbohydrates, and 3 g protein.

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These beautiful wedges are sure to impress on any dessert platter and make every bite taste like the holidays.

Frequently Asked Questions

→ What is the best way to infuse peppermint flavor?

Adding peppermint extract to the dough ensures a consistent and subtle minty flavor throughout the shortbread wedges.

→ Can white chocolate be used instead of semi-sweet?

Yes, white chocolate provides a sweeter, creamier contrast and works well as an alternative topping.

→ How to prevent the shortbread from becoming too crumbly?

Use softened butter and avoid overmixing the dough to maintain a tender yet cohesive texture.

→ What is the ideal baking temperature and time?

Bake at 325°F (160°C) for about 23–25 minutes until edges turn lightly golden for optimal texture.

→ How should these wedges be stored?

Store them in an airtight container at room temperature for up to one week to keep freshness and crispness.