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Peppermint Chocolate Chip Shortbread (Whipped)

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  • Author: Sandra Flegg
  • Total Time: 22 minutes
  • Yield: 24 cookies


You’re going to love this Peppermint Chocolate Chip Shortbread recipe! These melt-in-your-mouth, tender cookies are delicious! Delight guests from cookie exchanges with these tasty treats!


1 cup butter, softened at room temperature

1 and 1/2 cups all purpose flour

1/2 cup powdered sugar

1/2 teaspoon peppermint extract

3 drops green food coloring

3/4 cup mini chocolate chips


  1. Preheat oven to 350°F and line baking sheet with parchment paper.

  2. In a large mixing bowl, or bowl from stand mixer, mix butter, flour and powdered sugar for one minute, starting on low speed, then increasing speed once the powdered ingredients are mixed in.
  3. Next, increase speed to medium-high and mix for seven minutes, stopping once halfway through to add in the peppermint extract. 
  4. Add in enough green food coloring, a little at a time to tint the dough a light green color. 
  5. Gently stir in chocolate chips by hand, mixing only until combined.
  6. I like to use a cookie scoop to measure out and drop the cookie dough (about a heaping tablespoon) onto prepared cookie sheets. 

  7. Bake cookies in 350°F oven for 10-12 minutes. The edges will be very light brown. 
  8. Cool cookies on baking sheet for five minutes before transferring to wire cooling racks. 


Storage – Store cooled cookies in airtight container for up to five days or in refrigerator for up to ten days.

Freezing – Place cooled cooked between layers or parchment paper and freeze in airtight container for up to 3 months. Thaw completely before serving.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 109
  • Sugar: 2.8 g
  • Sodium: 1.4 mg
  • Fat: 7.9 g
  • Saturated Fat: 4.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 8.9 g
  • Fiber: 0.3 g
  • Protein: 0.9 g
  • Cholesterol: 20.3 mg