Christmas Candy Cane Shortbread Cookies with Mint Chocolate

These Candy Cane Shortbread Cookies with Mint Chocolate Chips are everything a holiday cookie should be: buttery, crumbly, festive, and irresistibly minty. They combine the nostalgic flavour of candy canes with a touch of chocolate in every bite – perfect for Christmas cookie boxes or cozy evenings by the tree.

Hey folks – I hope you all are doing well.

Today, I am thrilled to share a festive twist on classic shortbread – these Candy Cane Shortbread Cookies with Mint Chocolate Chips. They’re simple to make yet full of holiday charm, and their texture practically melts in your mouth. Shall we dive into these irresistibly delicious cookies?

Why You’ll Love These Candy Cane Shortbread Cookies

• Buttery, crumbly texture that melts in your mouth.
• Festive and colourful thanks to crushed candy canes.
• Perfect balance of sweetness and refreshing mint flavour.
• Simple ingredients and easy to make ahead.
• Ideal for gifting or adding to Christmas cookie assortments.

Candy Cane Shortbread Cookies: Flavour and Texture Profile

These shortbread cookies with candy canes and mint chocolate chips are rich and buttery, with that classic shortbread melt-in-your-mouth quality. The crushed candy canes add tiny bursts of cool peppermint and a pleasant crunch, while the mint chocolate chips bring smooth sweetness that balances the salt and butter. Together, they create a delightful contrast – crisp at the edges, tender inside, and full of holiday flavour with every bite.

Ingredients You’ll Need for This Recipe

• Butter: Provides that classic, rich shortbread texture and flavour.
• All-purpose flour: The structural foundation of your cookies.
• Corn starch: Adds an extra level of lightness and tenderness. If you prefer, you can simply replace it with more flour for a slightly firmer texture.
• Icing sugar: Lightly sweetens and gives a delicate crumb.
• Salt: Enhances the overall flavour – use a little less if using salted butter.
• Vanilla bean or extract: Adds warmth and aromatic depth.
• Crushed candy canes: Add festive crunch, colour, and peppermint flavour.
• Mint chocolate chips: Bring sweetness and a cool minty balance.

Possible Variations

Although these festive Candy Cane Shortbread Cookies with Mint Chocolate Chips are already delicious, you can always customize them to your liking.

Try white chocolate chips or chopped dark chocolate instead of mint chips. Swap candy canes for crushed peppermint candies or festive sprinkles for a milder flavour. Add a drizzle of melted chocolate over cooled cookies for extra indulgence.

More Holiday Cookie Recipes

Looking for more holiday cookie recipes just like these Candy Cane Shortbread Cookies? Be sure to check them:

• Chocolate Chestnut Shortbread Cookies – A Luxurious Christmas Bake
• Orange Clove Christmas Cookies – Festive Spiced Shortbread
• Orange Rosemary Shortbread Cookies (With Cointreau Glaze)
• Cranberry Pecan Shortbread Cookies
• Spiced Shortbread Cookies

I’d love for you to try these Candy Cane Shortbread Cookies with Mint Chocolate Chips. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Cheers!

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Christmas Candy Cane Shortbread Cookies with Mint Chocolate Chips

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Cookies, Christmas, Christmas CookiesDifficulty: Easy

Servings

18-24

servings

Prep time

20

minutes

Cooking time

40

minutes

Buttery candy cane shortbread cookies with mint chocolate chips – festive, crumbly, and perfectly sweet for the holiday season.

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Ingredients

• 170 g (3/4 cup) butter

• 170 g (1 and 1/3 cup) all-purpose flour

• 30 g (3 tbsp.) corn starch (if don’t want to use it, substitute for 30 gr. of flour)

• 1-2 tbsp.(10-20 g) powdered (icing) sugar

• 1/2 tsp. (2.5 g) salt or more, to taste

• 1/2 medium vanilla bean, seeds scrapped (or 1 tsp. vanilla extract)

• about 1/2 cup (80-100 g) crushed candy canes

• about 2/3 cup (100-115 g) mint chocolate chips

Directions

• In a bowl, using a mixer, cream the butter, icing sugar, vanilla seeds (or extract) and salt on medium speed, 1 minute or so.
• Stir in the flour and corn starch and mix with a spoon or spatula until the mixture starts to remain dough. The dough might be quite sticky, so you could just with a little of extra flour.
• Stir in the candy cane and chocolate chips until just combine. Don’t overmix. Chill the dough for ~ 15 minutes.
• Preheat oven to 350 degrees F (~175 degrees C).
• Roll the dough out with a rolling-pin. Cut cookies using cookie cutters of your choice. Place the cookies on a parchment-lined baking sheet(s).
• Bake for about 12-14 minutes (depending on size) or until edges are lightly golden but the cookies are still quite pale. Keep an eye on the bottoms as the oozed out candy cane could result in browning too fast. If you prefer delicate and soft cookies, bake them just for 12 minutes or even less depending on your own. If you prefer them crisp and more browned, bake them for extra 2 minutes or so. Either way, they will be delicious! Enjoy!