Chocolate Peppermint Shortbread – a delicious recipe with butter, granulated sugar, bittersweet chocolate, peppermint, flour, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325u00b0F Thoroughly grease 2 (9-inch) glass pie plates.
2
In large bowl, beat butter, granulated sugar, chocolate and peppermint extract with electric mixer on medium speed until light and fluffy.
3
On low speed, beat in flour and 1/3 cup cocoa.
4
Divide dough in half. With lightly floured hands, press dough evenly in pie plates. Lightly score (about half-way through) into 12 wedges per plate and poke several holes with a fork into each wedge.
5
Bake 22 to 24 minutes or until puffed and edges just begin to pull away from sides of pie plates.
6
Cool in pie plates 5 minutes. Carefully cut each round along the previous score lines into 12 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.
920
kcal
Calories
56
g
Fat
98
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup butter, softened, 1/2 cup granulated sugar, 4 ounces bittersweet chocolate, melted & cooled, 1/2 teaspoon peppermint extract, and more.
Yes, Chocolate Peppermint Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
