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+ servings

Peppermint Bark Shortbread Cookies

Buttery shortbread topped with semi-sweet and white chocolate and candy canes.


Shortbread cookies:

  • 3/4 cup butter (170 grams) , at room temperature
  • 1/2 cup granulated sugar (100 grams)
  • teaspoon peppermint extract
  • 1 3/4 cups all-purpose flour (210 grams)
  • 1/2 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


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.
  • 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.


Sodium: 207mg, Calcium: 26mg, Vitamin A: 391IU, Sugar: 19g, Fiber: 1g, Potassium: 83mg, Cholesterol: 36mg, Calories: 308kcal, Saturated Fat: 11g, Fat: 18g, Protein: 3g, Carbohydrates: 35g, Iron: 1mg
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