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chocolate peppermint shortbread on a black cutting board with a gingerbread man tea cup in the background.

Grandma's Chocolate Peppermint Shortbread

Published by Kate
A sweet treat of shortbread topped with chocolate and crushed candy canes. Perfect for the holidays.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 16 squares
Calories 175 kcal


  • ½ cup unsalted butter
  • cup sugar
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • cup flour
  • 1 cup semi-sweet chocolate chips
  • 2 candy canes, crushed (I used a food processor)


  • Preheat oven to 375°F.
  • Place the butter and sugar in the bowl of a stand mixer. Beat on high until light and fluffy, about 3–4 minutes.
  • Add the vanilla and salt. Beat until combined. Slowly add the flour, beating after each addition. The mixture will be crumbly. Pour the mixture into an 8x8 inch pan. Use your fingers to press the dough into the pan evenly.
  • Bake for 18–20 minutes, or until the top is barely beginning to brown.
  • Remove from the oven and sprinkle the chocolate chips evenly over the top. Return to the oven for 1 minute.
  • Remove from the oven and use an offset spatula to spread the chocolate chips evenly. Sprinkle with crushed candy canes. Allow to cool before cutting into squares.


You can also crush the candy canes by placing them in a resealable plastic bag and pounding them with a rolling pin or meat mallet.


Serving: 1barCalories: 175kcalCarbohydrates: 19gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 16mgSodium: 38mgPotassium: 74mgFiber: 1gSugar: 10gVitamin A: 183IUCalcium: 10mgIron: 1mg
Keyword chocolate peppermint shortbread
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