Introduction
Imagine taking a bite of buttery, crumbly shortbread, topped with creamy, rich chocolate and the bright, refreshing crunch of peppermint. That’s exactly what these Peppermint Bark Shortbread Cookies are all about! They’re the kind of cookie that makes you feel like you’re stepping into a cozy holiday scene – warm lights, hot cocoa, and festive cheer all around.
These cookies have a special place in my holiday traditions. I first made them as an experiment for a family gathering, hoping they’d bring a little sparkle to our dessert table, and they’ve been a hit ever since. It’s now a tradition to bake a big batch each year, and they never fail to bring joy to everyone who tries them. With layers of flavors – buttery shortbread, smooth chocolate, and peppermint – they’re a treat that’s as fun to make as they are to eat.
Perfect for holiday gatherings, cookie exchanges, or gifting to friends and family, these cookies are easy to make but impressive to serve. Whether you’re a seasoned baker or new to the kitchen, you’ll find these Peppermint Bark Shortbread Cookies to be the ultimate holiday indulgence. Let’s dive into some holiday baking magic!
Why You’ll Love This Recipe
- Easy to make: Simple ingredients and a straightforward process make these cookies accessible to everyone.
- Festive and fun: The chocolate and peppermint topping brings holiday vibes, making them perfect for gifting and gatherings.
- Melt-in-your-mouth goodness: The shortbread base is crumbly and buttery, contrasting beautifully with the creamy chocolate and peppermint crunch.
- Kid-approved: These cookies are a treat for both kids and adults, so they’re ideal for family events and parties.
- Versatile: Customize with white or dark chocolate, and use candy canes or peppermint candies for the perfect finishing touch.
With every bite, you’ll get a taste of creamy chocolate and refreshing peppermint atop a buttery base, making these cookies unforgettable!
Preparation Time and Servings
Total Time: 1 hour 15 minutes (including cooling time)
Servings: Makes about 24 cookies
Nutrition Facts: Approx. 130 calories per cookie, Fat: 8g, Carbohydrates: 14g, Protein: 2g
Ingredients
- For the Shortbread Base:
- 1 cup (2 sticks) unsalted butter, softened (for a buttery, rich base)
- ½ cup powdered sugar (adds just the right sweetness)
- 1 teaspoon vanilla extract (enhances flavor)
- 2 cups all-purpose flour (for structure and texture)
- ¼ teaspoon salt (balances the sweetness)
- For the Peppermint Bark Topping:
- 1 ½ cups semi-sweet or dark chocolate chips (for a rich, chocolatey layer)
- ½ cup white chocolate chips (optional swirl or drizzle for extra festivity)
- ½ teaspoon peppermint extract (brings that holiday freshness)
- ½ cup crushed candy canes or peppermint candies (for crunch and festive color)
Step-by-Step Instructions
- Prepare the Shortbread Base
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little extra on the sides for easy lifting later.
- In a mixing bowl, cream together the softened butter and powdered sugar until smooth and creamy – about 2 minutes.
- Add the vanilla extract, then slowly mix in the flour and salt until the dough comes together. It’ll be crumbly at first but will turn into a soft, smooth dough as you mix.
- Press the dough evenly into the prepared pan. Use your fingers or a flat spatula to ensure an even layer – this makes for a nice, uniform shortbread base.
- Bake for 20-25 minutes, or until the edges turn a light golden brown. Let it cool completely before adding the chocolate layer.
- Prepare the Chocolate Layer
- In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring each time, until smooth and melted. Add the peppermint extract, stirring to combine.
- Pour the melted chocolate over the cooled shortbread and use a spatula to spread it into an even layer.
- Optional White Chocolate Drizzle
- If you’d like, melt the white chocolate chips the same way, then drizzle over the semi-sweet chocolate layer using a spoon or piping bag for a decorative swirl.
- Add the Crushed Peppermint Topping
- Before the chocolate hardens, sprinkle the crushed candy canes or peppermint candies over the top, pressing gently so they stick.
- Allow the chocolate to set for about 20-30 minutes in the fridge.
- Slice and Serve
- Once the chocolate is firm, use the parchment paper to lift the shortbread out of the pan. Use a sharp knife to cut it into squares or triangles.
- Enjoy your peppermint bark shortbread cookies with a warm drink, or package them up as holiday gifts!
How to Serve
- Arrange on a festive plate and serve with hot cocoa or coffee for a perfect holiday pairing.
- Package them in a holiday tin or wrap in cellophane bags for a beautiful homemade gift.
- Serve alongside other holiday cookies like gingerbread or sugar cookies for a holiday cookie platter.
Additional Tips
- Use high-quality chocolate: It makes a big difference in flavor and texture. Choose a good semi-sweet or dark chocolate for the topping.
- Avoid overbaking the shortbread: Bake just until the edges are lightly golden for a soft, tender base.
- Press candy in gently: Gently press the crushed peppermint into the melted chocolate to help it stick.
- Alternative flavorings: Try almond extract in place of vanilla for a different twist.
- Storage: Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
Recipe Variations
- White Chocolate Peppermint: Swap the semi-sweet chocolate for white chocolate for an extra sweet variation.
- Extra Minty: Add more peppermint extract for a stronger peppermint flavor.
- Nutty Twist: Add a sprinkle of chopped pecans or almonds to the shortbread base before baking for a bit of crunch.
- Gluten-Free Option: Use a 1-to-1 gluten-free flour blend for a gluten-free version.
- Chocolate Mint Swirl: Melt both semi-sweet and white chocolate and swirl them together on top for a marbled look.
Serving Suggestions
- Holiday Cookie Platter: Add these cookies to a platter with gingerbread, sugar cookies, and snickerdoodles.
- Pairing: Serve with a hot drink like peppermint mocha or chai tea.
- As a Gift: Place them in a festive tin with a ribbon for a beautiful homemade gift idea.
Freezing and Storage
- Storage: Store in an airtight container for up to one week. For longer storage, freeze them.
- Freezing: To freeze, arrange the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container. Thaw at room temperature and enjoy.
- Reheating: If you prefer them warm, pop them in a microwave for a few seconds to soften the chocolate.
Special Equipment
- 9×13-inch baking pan: A must for an even layer of shortbread.
- Parchment paper: Makes lifting and slicing the cookies so much easier.
- Microwave-safe bowls: For easy chocolate melting.
FAQ Section
- Can I use store-bought peppermint bark?
Yes! Simply chop it up and sprinkle it over the chocolate layer for an extra boost of flavor. - Can I make the shortbread base ahead of time?
Absolutely. Bake the shortbread a day in advance, let it cool, and add the chocolate and peppermint layer the next day. - What if I don’t have peppermint extract?
You can skip it, but the cookies won’t have that extra minty punch. You could also add a few more crushed candy canes for extra flavor. - Can I make these cookies dairy-free?
Substitute dairy-free butter and chocolate to make this recipe dairy-free. - Can I make these cookies in advance?
- Yes, these cookies are perfect for making ahead! You can bake the shortbread base a day or two in advance, then add the chocolate and peppermint layer when you’re ready. Alternatively, you can make the entire recipe and store the cookies in an airtight container for up to a week. They also freeze beautifully for up to 3 months – just thaw them at room temperature when you’re ready to enjoy.
Peppermint Bark Shortbread Cookies
- Total Time: 1 hour
Ingredients
- For the Shortbread Base:
- 1 cup (2 sticks) unsalted butter, softened (for a buttery, rich base)
- ½ cup powdered sugar (adds just the right sweetness)
- 1 teaspoon vanilla extract (enhances flavor)
- 2 cups all-purpose flour (for structure and texture)
- ¼ teaspoon salt (balances the sweetness)
- For the Peppermint Bark Topping:
- 1 ½ cups semi-sweet or dark chocolate chips (for a rich, chocolatey layer)
- ½ cup white chocolate chips (optional swirl or drizzle for extra festivity)
- ½ teaspoon peppermint extract (brings that holiday freshness)
- ½ cup crushed candy canes or peppermint candies (for crunch and festive color)
Instructions
- Prepare the Shortbread Base
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little extra on the sides for easy lifting later.
- In a mixing bowl, cream together the softened butter and powdered sugar until smooth and creamy – about 2 minutes.
- Add the vanilla extract, then slowly mix in the flour and salt until the dough comes together. It’ll be crumbly at first but will turn into a soft, smooth dough as you mix.
- Press the dough evenly into the prepared pan. Use your fingers or a flat spatula to ensure an even layer – this makes for a nice, uniform shortbread base.
- Bake for 20-25 minutes, or until the edges turn a light golden brown. Let it cool completely before adding the chocolate layer.
- Prepare the Chocolate Layer
- In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring each time, until smooth and melted. Add the peppermint extract, stirring to combine.
- Pour the melted chocolate over the cooled shortbread and use a spatula to spread it into an even layer.
- Optional White Chocolate Drizzle
- If you’d like, melt the white chocolate chips the same way, then drizzle over the semi-sweet chocolate layer using a spoon or piping bag for a decorative swirl.
- Add the Crushed Peppermint Topping
- Before the chocolate hardens, sprinkle the crushed candy canes or peppermint candies over the top, pressing gently so they stick.
- Allow the chocolate to set for about 20-30 minutes in the fridge.
- Slice and Serve
- Once the chocolate is firm, use the parchment paper to lift the shortbread out of the pan. Use a sharp knife to cut it into squares or triangles.
- Enjoy your peppermint bark shortbread cookies with a warm drink, or package them up as holiday gifts!
Nutrition
- Serving Size: 24
- Calories: 130
- Fat: 8g
- Carbohydrates: 14g
- Protein: 2g
Conclusion
These Peppermint Bark Shortbread Cookies are sure to become a favorite for your holiday season! They’re deliciously rich, easy to make, and perfect for sharing. Whether you’re baking a batch for your family, gifting them to friends, or just treating yourself, these cookies are a must-try.
Holiday classic with a twist – a blend of buttery shortbread, rich chocolate, and that festive crunch of peppermint. They’re the perfect combination of cozy and refreshing, and they’ll quickly become a staple for any cookie exchange, family gathering, or quiet night by the fire with a warm drink.
If you make these cookies, I’d love to hear about it! Leave a comment below or tag me on Instagram so I can see your creations. Happy baking and happy holidays!
Not only are these cookies easy and fun to make, but they also bring a little magic to the kitchen. From the first time I tried them, they’ve brought smiles and requests for more at every holiday event. With a balance of textures and flavors, they’re delightful on their own or packaged as a homemade gift.
I hope these cookies find a sweet place in your holiday traditions! Whether you’re a chocolate lover, a peppermint fan, or just looking for a festive recipe to share, these Peppermint Bark Shortbread Cookies are sure to spread joy. If you make them, I’d love to hear how they turned out! Leave a comment below or tag me in your photos – there’s nothing better than seeing a recipe bring people together. Happy baking, and here’s to a delicious holiday season!
