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These peppermint bark shortbread cookies are buttery, crunchy cookies dipped in sweet chocolate and sprinkled with minty candy canes.
When it comes to the holidays, peppermint bark is always one of the most popular treats at every party.
I’ve taken what we all love about peppermint bark–the dark chocolate and the minty and crunchy candy canes–and put it together with a scrumptious, buttery, shortbread cookie!
These cookies are easy for a novice baker to whip together and impressive enough to serve up to friends and family.
Put these delicious peppermint bark shortbread cookies in a cute cellophane bag tied with a sweet, curly ribbon, and they make the perfect holiday gift!
Trust me, these peppermint bark shortbread cookies will become your new favorite holiday cookie.
Ingredients for peppermint bark shortbread cookies
- All-purpose flour – A common baking ingredient that will become the dough for your cookies.
- Eggs – Eggs help emulsify the dough’s ingredients and structure it.
- Butter – You can’t have shortbread without butter! Butter gives the shortbread a crumbly texture and delicious buttery flavor.
- Granulated sugar – Granulated sugar adds a slight sweetness to the cookie.
- Vanilla extract – Vanilla extract will add a subtle vanilla flavor to the cookie
For the topping:
- Dark chocolate – Dark chocolate has an intense, deep chocolate flavor without a lot of added sugar.
- Heavy cream – This will help thin out the dark chocolate so you can drizzle it on top, or dunk the cookies into it.
- Candy canes – Candy canes will add a minty flavor and a great crunch!
Varieties of chocolate
I’ve chosen to use dark chocolate here because it has an intensely chocolaty flavor without adding extra sugar to the cookie, which will keep it from being too sweet.
But, feel free to use a chocolate that you prefer–like white or milk chocolate–or maybe drizzle a combination of them all!
Make ahead
Shortbread dough is terrific for making ahead and storing in the freezer, so it’s ready whenever you are!
Make the dough as directed, form it into balls, and slightly flatten them. Then, set the cookie sheet in the freezer until the flattened discs of cookies are frozen solid.
Take the frozen discs, pop them into a freezer-safe storage bag, and keep them in the freezer for up to 3 months!
When you’re ready to bake them, take them out of the freezer, let them thaw on a cookie sheet in the refrigerator for a couple of hours, and bake as usual!
Storage and leftovers
Leftover peppermint bark shortbread cookies can be stored in an airtight container on the counter for up to 3 days.
More cookie recipes
- Want to make something delicious and adorable? Try my Jam Filled Shortbread Cookies
- Need a cookie with a kick? Try my Espresso Salted Chocolate Chip Cookies
- Can’t get enough chocolate? Try my Double Chocolate Thumbprint Cookies
- Looking for something classic? Try my Almond Sugar Cookies
Peppermint Bark Shortbread Cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2¼ cups all purpose flour
- 4 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons crushed candy canes
Instructions
- Line two large baking sheets with parchment paper and set them aside.
- Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the mixture is light and fluffy.
- Next, add the egg and vanilla. Mix to combine.
- With the mixer on low speed, slowly add the flour. Mix just until the dough comes together into a ball around the paddle.
- Scoop out 2 tablespoon-sized portions and roll them into smooth balls.
- Place the balls on the parchment-lined baking sheets, making sure to place them at least 2 inches apart.
- Press each ball down to form a 1/2-inch thick disc.
- Transfer the cookie dough to the fridge to chill for 15 minutes.
- While the dough chills preheat the oven to 350 degrees F.
- Bake the cookies for 10-11 minutes or just until they are beginning to turn golden brown on the bottom.
- Remove the cookies from the oven and allow them to cool completely before topping them with the ganache.
- To make the ganache, add the chopped chocolate and heavy cream to a heat-safe bowl. Microwave for 1 minute and then whisk until smooth. If the chocolate hasn’t fully melted, microwave for an additional 15 seconds.
- Dip each shortbread cookie into the ganache and top with crushed candy canes. Make sure to add the candy canes before the chocolate sets.
- Transfer the cookies back to the fridge and chill until the ganache is set, about 20 minutes.
- Enjoy immediately or store in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
