A festive dessert plate featuring chocolate cookies half-dipped in white chocolate, sprinkled with crushed candy canes, accompanied by a bowl of white chocolate and a package of Navitas Organics Unsweetened Cacao Powder on a decorated holiday table.

Chocolate Peppermint Shortbread Cookies

Celebrate the season with these festive shortbreads made with rich cacao powder for a chocolatey twist on a holiday classic. Buttery, crisp and lightly sweet, each bite melts in your mouth with a refreshing hint of peppermint—perfect for gifting, cookie swaps or cozy nights by the fire.

INGREDIENTS

1 cup (2 sticks) unsalted butter, softened
½ cup organic powdered sugar
1 tsp. pure peppermint extract
1¾ cups all-purpose flour
¼ cup Navitas Organics Cacao Powder
¼ tsp. salt
Optional for dipping:

4 oz. white chocolate

Crushed candy canes

DIRECTIONS

Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl, cream butter and powdered sugar together until light and fluffy. Mix in peppermint extract.
In another bowl, whisk flour, cacao powder, and salt.
Gradually add dry ingredients to wet mixture, mixing until a soft dough forms.
Turn dough onto parchment, shape into log (about 2 inches thick), and chill for 30–45 minutes, or until firm.
Slice into 1/4-inch rounds and place on prepared baking sheet.
Bake 12–14 minutes, until set and slightly firm at the edges, then cool completely on a wire rack.
Optional: Dip half of each cookie in melted cacao wafers or white chocolate and sprinkle with crushed candy cane. Let chocolate set before serving or storing in an airtight container.

Makes 12 cookies

Submitted by Alyssa Barcena | Alyssa Barcena Photography
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Image of Chocolate Peppermint Shortbread Cookies

Chocolate Peppermint Shortbread Cookies

Alyssa Barcena | Alyssa Barcena Photography

Servings

12 cookies

Celebrate the season with these festive shortbreads made with rich cacao powder for a chocolatey twist on a holiday classic. Buttery, crisp and lightly sweet, each bite melts in your mouth with a refreshing hint of peppermint—perfect for gifting, cookie swaps or cozy nights by the fire.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup organic powdered sugar
  • 1 tsp. pure peppermint extract
  • 1¾ cups all-purpose flour
  • ¼ cup Navitas Organics Cacao Powder
  • ¼ tsp. salt

    • Optional for Dipping:

  • 4 oz. white chocolate

  • Crushed candy canes
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Directions

  1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
  2. In a large bowl, cream butter and powdered sugar together until light and fluffy. Mix in peppermint extract.
  3. In another bowl, whisk flour, cacao powder, and salt.

  4. Gradually add dry ingredients to wet mixture, mixing until a soft dough forms. Turn dough onto parchment, shape into log (about 2 inches thick), and chill for 30–45 minutes, or until firm.

  5. Slice into 1/4-inch rounds and place on prepared baking sheet (or roll out and shape with festive cookie cutter). Bake 12–14 minutes, until set and slightly firm at the edges, then cool completely on a wire rack.

  6. Optional: Dip half of each cookie in melted white chocolate and sprinkle with crushed candy cane. Let chocolate set before serving or storing in an airtight container.

Servings: 12 cookies
Submitted by:

Alyssa Barcena | Alyssa Barcena Photography