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Peppermint Patty Shortbreads
carrie

Peppermint Patty Shortbreads

Peppermint Patty Shortbreads combine a crisp, buttery shortbread base with a fluffy peppermint marshmallow filling and a glossy chocolate coating. Festive, nostalgic, and elegant, these cookies deliver classic peppermint patty flavor in an impressive homemade holiday treat.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Shortbread Dough
  • 1 cup 230 g unsalted butter, softened, plus extra for greasing
  • 1 cup 205 g granulated sugar
  • 1 teaspoon kosher salt
  • 1 –2 large egg yolks room temperature
  • 2½ cups 320 g all-purpose flour
  • For the Peppermint Marshmallow Filling
  • 1 cup 200 g granulated sugar
  • ½ cup honey
  • ½ teaspoon kosher salt
  • 4 teaspoons powdered gelatin
  • 2 drops peppermint extract
  • For the Chocolate Coating & Finishing
  • 4 ounces semisweet chocolate finely chopped
  • ½ cup heavy cream
  • Crushed candy canes or starlight mints for topping

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix the butter, sugar, and salt on low speed until smooth and cohesive.
  2. Add the flour all at once and mix just until incorporated. Gently work in 1 drop of peppermint extract and the egg yolk. Roll dough to 1/4-inch thickness, cut into shapes, and place on the baking sheet.
  3. Bake for about 13 minutes, rotating once, until the bottoms are lightly golden. Cool completely on a wire rack.
  4. For the marshmallow, cook the sugar, honey, salt, and 1/4 cup water in a saucepan until it reaches 240°F (soft-ball stage).
  5. Bloom the gelatin with the remaining 1/4 cup water. Slowly stream the hot syrup into the gelatin while mixing, then whip on high speed for 7–10 minutes until thick and glossy. Add remaining peppermint extract.
  6. Warm the cream until steaming and pour over the chopped chocolate. Let sit, then stir until smooth to make ganache.
  7. Pipe marshmallow onto cooled cookies, dip tops into ganache, and sprinkle with crushed candy canes. Let set completely before serving.

Notes

Use a candy thermometer for best marshmallow results and keep peppermint extract minimal to avoid overpowering flavor. Cookies freeze best before dipping in chocolate.