I thought I knew everything about Christmas cookies until my neighbor brought over a plate of these shortbread peppermint bark cookies last December. One bite and I was hooked—buttery shortbread on the bottom, smooth chocolate in the middle, and that perfect crunch of candy cane on top.
The best part? They’re way easier than they look. You basically make a simple shortbread cookie, let it cool, then top it with a chocolate-cream mixture and crushed candy canes. No fancy techniques required. My kids helped me make the first batch, and we only messed up the chocolate once because I tried to rush the melting process. Learn from my mistake—melt it slow and you’re golden.
Why You’ll Love These Shortbread Peppermint Bark Cookies
- Perfect for the holidays – These cookies bring together classic peppermint bark flavors in cookie form, making them ideal for Christmas cookie exchanges or festive gatherings.
- Simple ingredients – You probably have most of these pantry staples on hand already, with just candy canes and chocolate needed to complete the festive touch.
- Buttery shortbread base – The rich, melt-in-your-mouth shortbread texture pairs perfectly with the chocolate and peppermint topping.
- Quick to make – Ready in about an hour from start to finish, these cookies don’t require any chilling time or complicated techniques.
- Crowd-pleasing flavor – The combination of chocolate and peppermint is a holiday favorite that appeals to both kids and adults alike.
What Kind of Chocolate Should I Use?
For this recipe, semi-sweet chocolate is your best bet since it balances nicely with the sweetness of the peppermint and sugar cookies. You can use chocolate chips if that’s what you have on hand, but chopping a good quality chocolate bar will give you a smoother, more professional-looking finish. Dark chocolate also works well if you prefer a less sweet cookie, while milk chocolate will make them sweeter and more kid-friendly. Just avoid using chocolate chips labeled as “baking chips” since those are formulated to hold their shape and won’t melt as smoothly for your topping.
Options for Substitutions
These festive cookies are pretty forgiving when it comes to swaps:
- Salted butter: You can use unsalted butter instead – just add ¼ teaspoon of salt to your flour mixture to make up for it.
- Semi-sweet chocolate: Dark chocolate, milk chocolate, or even white chocolate work great here. Pick whatever your family enjoys most. Just keep the amount the same.
- Heavy cream: Half-and-half or whole milk can work in place of heavy cream, though your chocolate topping might be slightly thinner. You can also use canned coconut cream for a dairy-free option.
- Candy canes: Regular peppermint candies or starlight mints can be crushed and used the same way. You could even try Andes mints for a chocolate-mint twist.
- All purpose flour: This is one ingredient you’ll want to stick with – shortbread really needs all purpose flour to get that classic tender, crumbly texture. Other flours will change the cookie completely.
Watch Out for These Mistakes While Baking
The biggest mistake when making shortbread cookies is overworking the dough after adding the flour, which develops too much gluten and creates tough, dense cookies instead of the tender, crumbly texture you want – mix just until the flour disappears.
Another common error is skipping the chilling step for your dough, which makes the cookies spread too much in the oven and lose their shape, so pop the dough in the fridge for at least 30 minutes before baking.
When making the chocolate topping, be careful not to overheat your cream or let it boil, as this can cause the chocolate to seize and become grainy instead of smooth and glossy.
Finally, wait until your chocolate layer is almost set but still slightly tacky before sprinkling on the crushed candy canes – if you add them too early they’ll sink in, and too late they won’t stick at all.
What to Serve With Shortbread Peppermint Bark Cookies?
These cookies are perfect for holiday cookie platters alongside other festive treats like gingerbread cookies, sugar cookies, or chocolate chip cookies. They pair really well with a hot cup of coffee, hot chocolate, or even a glass of cold milk for dunking. I love setting these out at Christmas parties with some peppermint tea or eggnog, since the minty chocolate flavor fits right in with the holiday season. You can also crumble them over vanilla ice cream for an easy dessert, or package them up in tins as homemade gifts for friends and family.
Storage Instructions
Store: These cookies stay fresh in an airtight container at room temperature for about a week. Just make sure the chocolate topping is completely set before stacking them, or layer parchment paper between each cookie to keep them from sticking together.
Freeze: You can freeze these cookies for up to 3 months, which is great for making them ahead during the holidays. Place them in a freezer-safe container with parchment paper between layers, and they’ll taste just as good when you thaw them out at room temperature.
Make Ahead: The shortbread dough can be made up to 2 days in advance and kept wrapped tightly in the fridge. You can also bake the cookies a day or two before adding the chocolate topping, which makes party prep so much easier when you’re short on time.
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3150-3350
- Protein: 25-30 g
- Fat: 185-200 g
- Carbohydrates: 370-390 g
Ingredients
For the cookies:
- 1 large egg (room temperature)
- 1 tsp vanilla extract (pure vanilla preferred)
- 1 cup salted butter (I use Kerrygold for rich flavor)
- 2.25 cups all-purpose flour (I use King Arthur)
- 1 cup granulated sugar
For the ganache:
- 4 oz semi-sweet chocolate (chopped into small pieces for even melting)
- 2 tbsp crushed candy canes (finely crushed, about 1/8-inch pieces)
- 1/2 cup heavy cream
Step 1: Prepare and Chill the Shortbread Dough
- 1 cup salted butter
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2.25 cups all-purpose flour
Line two baking sheets with parchment paper and set aside.
In a mixer, beat the room temperature butter and granulated sugar together for 1-2 minutes until light and fluffy—this incorporates air and creates a tender cookie texture.
Add the egg and vanilla extract, mixing until fully combined.
Gradually add the flour while mixing on low speed until the dough just comes together into a ball; be careful not to overmix, as this can make the shortbread tough.
Scoop the dough into 2-tablespoon portions and roll into balls, then place them on the prepared baking sheets about 2 inches apart.
Gently press each ball into a ½-inch thick disc using the bottom of a glass or your palm.
Refrigerate the shaped dough for 15 minutes to relax the gluten and help the cookies maintain their shape during baking.
Step 2: Bake the Shortbread Cookies
- shortbread dough discs from Step 1
While the dough chills, preheat your oven to 350°F.
Once the dough has finished chilling, bake the cookies for 10-11 minutes until the edges are just set but the centers remain slightly pale—they should not be golden brown, as shortbread bakes quickly and continues to cook slightly as it cools.
Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
This resting time on the hot baking sheet helps them firm up without becoming brittle.
Step 3: Make the Peppermint Chocolate Ganache
- 4 oz semi-sweet chocolate
- 1/2 cup heavy cream
While the cookies cool, combine the chopped semi-sweet chocolate and heavy cream in a microwave-safe bowl.
Microwave the mixture in 1-minute intervals, stirring well after each interval, until the chocolate is mostly melted and the mixture is smooth and glossy.
If needed, microwave for an additional 15 seconds and stir again—I prefer to stop just before the chocolate is fully melted and let the residual heat finish the job, which prevents the chocolate from becoming grainy or burnt.
The ganache should be warm enough to dip but not so hot that it slides off the cookies.
Step 4: Dip, Top, and Set the Cookies
- completely cooled shortbread cookies from Step 2
- peppermint chocolate ganache from Step 3
- 2 tbsp crushed candy canes
Once the cookies are completely cooled and the ganache has thickened slightly (it should coat a spoon but still be pourable), dip the top of each cookie into the ganache, allowing excess to drip off.
Immediately sprinkle the finely crushed candy canes over the chocolate while it’s still wet—working quickly ensures the toppings stick properly.
I like to work in batches so the ganache stays at the right consistency for dipping.
Place the dipped cookies on a clean parchment-lined baking sheet and refrigerate for about 20 minutes until the ganache is completely set.
Once firm, the cookies can be stored in an airtight container at room temperature.
Festive Shortbread Peppermint Bark Cookies
Ingredients
For the cookies:
- 1 large egg (room temperature)
- 1 tsp vanilla extract (pure vanilla preferred)
- 1 cup salted butter (I use Kerrygold for rich flavor)
- 2.25 cups all-purpose flour (I use King Arthur)
- 1 cup granulated sugar
For the ganache:
- 4 oz semi-sweet chocolate (chopped into small pieces for even melting)
- 2 tbsp crushed candy canes (finely crushed, about 1/8-inch pieces)
- 1/2 cup heavy cream
Instructions
- Line two baking sheets with parchment paper and set aside. In a mixer, beat the room temperature butter and granulated sugar together for 1-2 minutes until light and fluffy—this incorporates air and creates a tender cookie texture. Add the egg and vanilla extract, mixing until fully combined. Gradually add the flour while mixing on low speed until the dough just comes together into a ball; be careful not to overmix, as this can make the shortbread tough. Scoop the dough into 2-tablespoon portions and roll into balls, then place them on the prepared baking sheets about 2 inches apart. Gently press each ball into a ½-inch thick disc using the bottom of a glass or your palm. Refrigerate the shaped dough for 15 minutes to relax the gluten and help the cookies maintain their shape during baking.
- While the dough chills, preheat your oven to 350°F. Once the dough has finished chilling, bake the cookies for 10-11 minutes until the edges are just set but the centers remain slightly pale—they should not be golden brown, as shortbread bakes quickly and continues to cook slightly as it cools. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This resting time on the hot baking sheet helps them firm up without becoming brittle.
- While the cookies cool, combine the chopped semi-sweet chocolate and heavy cream in a microwave-safe bowl. Microwave the mixture in 1-minute intervals, stirring well after each interval, until the chocolate is mostly melted and the mixture is smooth and glossy. If needed, microwave for an additional 15 seconds and stir again—I prefer to stop just before the chocolate is fully melted and let the residual heat finish the job, which prevents the chocolate from becoming grainy or burnt. The ganache should be warm enough to dip but not so hot that it slides off the cookies.
- Once the cookies are completely cooled and the ganache has thickened slightly (it should coat a spoon but still be pourable), dip the top of each cookie into the ganache, allowing excess to drip off. Immediately sprinkle the finely crushed candy canes over the chocolate while it's still wet—working quickly ensures the toppings stick properly. I like to work in batches so the ganache stays at the right consistency for dipping. Place the dipped cookies on a clean parchment-lined baking sheet and refrigerate for about 20 minutes until the ganache is completely set. Once firm, the cookies can be stored in an airtight container at room temperature.
