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Mint Chocolate Shortbread Cookies

Mint Chocolate Shortbread Cookies

These cookies have a chocolate-y shortbread bottom and are topped with smooth white chocolate and crunchy peppermint pieces. Perfect for any time of the year, but especially during the holidays!

Prep Time 15 mins
Cook Time 15 mins
Course Dessert
Servings 48 small cookies


  • 1 c salted butter room temperature
  • ½ c sugar
  • ½ c cocoa powder
  • 1 ½ c flour
  • white chocolate almond bark
  • crushed candy canes or peppermint candies


  • Using a stand mixer, cream together the butter and sugar until light and fluffy.
  • Stir in the cocoa powder and flour until combined.
  • Pat the dough into a disc, wrap in plastic wrap and refrigerate for 30-60 minutes.
  • Preheat oven to 350°F.
  • Roll the dough between two sheets of waxed paper to about ¼ inch thickness and use a round cutter (or any shape!) to cut the cookies out. (If the dough seems a bit sticky, sprinkle some flour on it).
  • Place them on a parchment-lined baking sheet and bake for 15 minutes, or until firm.
  • Let cool for a few minutes before transferring to a cooling rack.
  • Once the cookies are cool, melt one or two squares of almond bark.
  • When the almond bark is melted, spoon it into a resealable baggie, snip the corner off and drizzle over the cookies.
  • Sprinkle the crushed candies on top and let cool to set up.
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!