Cocoa hides browning; use a dry surface and firm edges as the baking cues.
Cocoa-rich pressed squares with a white chocolate and crushed peppermint finish.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
As an Amazon Associate I earn from qualifying purchases.
Chocolate Peppermint Shortbread Squares Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- 8-inch square pan
- mixer
- sieve
- heatproof bowl
- knife
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Mix
- Beat butter and sugar until smooth. Add extract and salt, then sifted flour and cocoa; mix until a firm dough forms.
Shape
- Heat oven to 325°F (165°C), or 300°F (150°C) fan. Press into a lined 8-inch square metal pan and score 25 squares. Bake 30–35 minutes until the surface is matte and the edges feel firm.
Bake
- Rest 10 minutes, cut squares and cool 30 minutes. Melt white chocolate in short microwave bursts, stirring each time; drizzle over cold squares and sprinkle candy immediately.
Finish
- Allow about 30 minutes for the coating to set in a cool room before packing.
Chef’s Science & Pro Tips
Ingredient science
Cocoa hides browning; use a dry surface and firm edges as the baking cues.
Technique & texture
Measure flour without packing the cup; excess flour makes dough harder to shape.
Finishing & serving
Use cool trays and let the cookies firm before moving them.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | up to 5 days | Keep airtight in a cool dry room for up to 5 days. |
| Refrigeration | As described | Baked refrigeration is unnecessary; use airtight containers if the room is hot. |
| Raw freezing | up to 1 month | Freeze unbaked dough airtight up to 1 month; thaw in the refrigerator before shaping. |
| Baked freezing | up to 2 months | Freeze baked uncoated cookies up to 2 months; glaze or drizzle after thawing. |
| Restoring | As described | Thaw covered at room temperature and apply fresh coating. Do not reheat glazed cookies. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 25 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
How do I judge doneness in dark cocoa dough?
Look for a dry matte surface and firm edges; dark cocoa conceals normal golden browning.
Can I drizzle the chocolate while the squares are warm?
Cool fully first. Warm cookies make the chocolate spread and slow its setting.
Why has the candy topping become sticky?
Crushed candy absorbs moisture. Store in a dry airtight tin and apply it close to gifting if the room is humid.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
