Peppermint Bark Cookies
It’s the best of both worlds! Buttery shortbread cookies topped with melted chocolate and peppermint candy canes.
Peppermint bark is one of my favorite holiday treats. Peppermint! And chocolate! Together! And these peppermint bark shortbread cookies take it one step further.
You want to make peppermint bark even more amazing?
Put it on top of a cookie!
These cookies are pretty, not at all difficult to make, and so very, very good. Plus, they’re sure to be the star of any holiday party or cookie exchange. And if you’re looking for an edible gift idea, all you have to do is place these peppermint bark cookies in a bag with cute ribbon and you’re set.
baking tip:How to use a double boiler to melt chocolate
A double boiler makes melting chocolate easy! It’s made up of two pots, with the larger pot containing hot water and the smaller pot fitting inside to use the steam for heating. You can buy a specific double boiler melting pot to place over a saucepan, but any heat-proof bowl such as a glass, silicone or metal bowl will work.
- Fill the bottom pot with 1-2 inches of water and bring to a low simmer, it should not boil.
- Place the top pot on top and add chocolate.
- Stir frequently as the steam from the bottom pot warms the chocolate from below.
- Remove the top pot when the chocolate has almost completely melted, but a few small pieces remain. Continue to stir until until it’s fully melted and smooth.
Be sure to keep an eye on the chocolate! Do not overheat it let it sit on the double boiler after it’s melted as it may scorch and seize. Seized chocolate is hard, grainy, and can’t be used or saved.
Peppermint Bark Shortbread Cookies
Ingredients
Shortbread cookies:
- ¾ cup butter (170 grams) , at room temperature
- ½ cup granulated sugar (100 grams)
- 1 teaspoon peppermint extract
- 1 ¾ cups all-purpose flour (210 grams)
- ½ teaspoon salt
Peppermint bark topping:
- 3 ounces white chocolate (85 grams), see Notes
- 3 ounces semi-sweet chocolate (85 grams)
- 2 tablespoons heavy whipping cream , divided
- 1 teaspoon peppermint extract , divided
- About 4 candy canes crushed into small pieces
Instructions
To make the cookies:
- Preheat oven to 325 degrees F. Grease an 8-inch round baking dish. I used a tart pan with removable sides. You can also use an 8-inch square dish.
- With an electric mixer, beat the butter and sugar until smooth and creamy, 2-3 minutes. Mix in the peppermint extract.
- Add the flour and salt and mix until just incorporated.
- Press the mixture into your prepared pan. Bake just until top starts to turn golden brown, 30-35 minutes. If you use a square baking dish, check at 25 minutes.
- Let cool completely.
To top the cookies:
- In a heat-proof bowl set over a pot of simmering water, or in the microwave in 30 second bursts, melt the semi-sweet chocolate and 1 tablespoon of the heavy cream together until smooth. Be careful not to overheat and burn. Stir in 1/2 teaspoon of the peppermint extract. Spread over the cooled shortbread. If desired, reserve some of the melted chocolate to drizzle on top. Chill in the freezer until firm, about 5 minutes.
- Melt the white chocolate and remaining 1 tablespoon of the heavy cream together until smooth. Stir in remaining 1/2 teaspoon of the peppermint extract. Spread on top of the semi-sweet chocolate.
- Drizzle with remaining melted chocolate, if you set some aside. Sprinkle with crushed candy canes. Chill in the freezer until firm, 5-10 minutes.
- For clean slices, heat a sharp knife by running it under hot water and wiping clean with a towel. Re-heat as needed.
- For best results, store shortbread in the fridge.
Notes
- You can use chocolate chips in place of the chopped chocolate.
- Make sure you use true white chocolate (check the label for "cocoa butter" in the ingredients). White chocolate imitations will not melt as well.
Recipe originally published December 2009.
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Made these over the weekend for a holiday party – they were stunning! Did the crust the night before and filled the next day to break up the work. Used full 4 oz of chocolate since that’s how most bars are sold – worked perfectly. My crust was very crumbly and didn’t look as nice as your pictures in the tart plan but still tasted delicious. Will definitely make this again!
My 10-year-old daughter made these, with very little help, for her school’s Holiday dessert contest and won! They are absolutely delicious and easy to make.
I noticed that in the procedure you say peppermint extract goes into the dough, as well as semi-sweet and white chocolates. However the recipe only called for 1 tsp and uses 1/2 tsp for each of the chocolates. It doesn’t account for the amount going into the cookie dough.
Yum! These cookies look perfect for Christmas and I just can’t wait to try them.
Yum! These cookies look perfect and I can’t wait to try them!
Your little gift bags are beautiful! I tried to do cute little gift boxes for the goodies I made for friends and family, but it ended up being too much work trying to fit a variety of treats in a little, deep box. I ended up returning them and using plastic plates. Oh well. I tried.