There’s something truly magical about the scent of peppermint wafting through the house during the holiday season. I remember my grandmother making her famous peppermint bark every year, her laughter echoing through the kitchen as the sweet, minty aroma enveloped us all. It brought us together, signaling the start of our holiday celebrations. This year, I wanted to put a twist on that beloved treat by creating something I know you’ll adore just as much as I do: Festive Shortbread Peppermint Bark Cookies. These cookies combine buttery shortbread with a luscious layer of rich chocolate and candy cane crunch, making them the perfect sweet bite that captures the essence of the holidays.

Why You’ll Love This Recipe

• Decadent yet simple: Easy to whip up in just one bowl!
• Perfectly festive: A delightful treat that’s perfect for holiday gatherings.
• Customizable: Feel free to add your own favorite mix-ins or variations.
• Great for gifting: Pack them up in a cute box for friends and family!
• Balanced sweetness: A delicious blend of buttery, sweet, and minty flavors.

Ingredients

Here’s what you’ll need to create these delightful cookies:

• For the Shortbread:
  • 1 cup unsalted butter, softened (trust me, room temperature butter is key)
  • ½ cup powdered sugar, sifted (for that melt-in-your-mouth texture)
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract (or almond for a twist!)
  • ¼ teaspoon salt
• For the Peppermint Bark Topping:
  • 2 cups dark chocolate chips (or milk chocolate if you prefer sweeter)
  • 1 cup white chocolate chips
  • ½ cup crushed candy canes (the more the merrier!)

Step-by-Step Instructions

Ready to get baking? Let’s dive right in!

1. Preheat the oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze!
2. Make the shortbread: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3 minutes. Don’t rush this step; it really helps to create that tender texture.
3. Add the dry ingredients: Gradually mix in the flour and salt. Be careful not to overmix—just stir until combined. We want these cookies to be soft, not tough!
4. Shape the cookies: Use a spoon to drop heaping tablespoonfuls of dough onto your prepared baking sheet. Gently flatten each ball down with the bottom of a glass to about ½ inch thick.
5. Bake: Pop them in the preheated oven for about 12-15 minutes, or until they are just starting to turn golden on the edges. Your kitchen will smell amazing!
6. Cool them down: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
7. Melt the chocolates: While the cookies cool, melt the dark chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between until smooth. Repeat this with the white chocolate chips in a separate bowl.
8. Assemble the bark: Once the cookies are cooled, spread a generous layer of melted dark chocolate over each cookie. Drizzle a bit of the melted white chocolate on top, and then sprinkle a hearty amount of crushed candy canes over them to bring that festive flair!
9. Let them set: Allow the chocolate to set at room temperature or pop them in the fridge for about 30 minutes until everything is firm.

Pro Tips & Variations

Feeling a little adventurous? Here are some ways to jazz up your Festive Shortbread Peppermint Bark Cookies:

• Flavor Infusions: Add a touch of peppermint extract to your shortbread dough for an extra minty kick.
• Nutty Goodness: Toss in some finely chopped nuts like walnuts or pecans for added crunch.
• Swap the Chocolates: Use white chocolate with a bit of mint extract for a pastel twist on the topping!
• Make it a Sandwich: Once cooled, spread a layer of frosting or more chocolate between two cookies for delightful little sandwiches!

Whatever you choose, I can promise you’ll end up with a treat that’s bound to bring joy and deliciousness to your holiday table!

Serving Suggestions

Picture this: a cozy evening with loved ones, a warm mug of hot cocoa in hand, and a plate of these Festive Shortbread Peppermint Bark Cookies at the table. That’s my ideal winter night! They’re great for sharing, so why not bring them out at a holiday party, or enjoy them during a movie marathon? You can even package them as delightful gifts for friends, wrapped up in festive cellophane or tins for a personal touch.

Storage Tips

Once you’ve baked up a batch (or two), you’ll want to keep them fresh. Here’s how:

• Refrigerate: Store in an airtight container in the fridge for up to one week. Bring them back to room temperature before serving!
• Freeze: These cookies freeze beautifully! Layer them between parchment paper and store in a freezer-safe container for up to three months. Thaw them at room temperature when you’re ready to enjoy.
• Reheat: If you want them warm, pop them in the microwave for a few seconds. Not too long, though—you want that chocolate to be melty, not a mess!

FAQs

Can I use gluten-free flour instead of all-purpose flour?

Absolutely! Using a 1:1 gluten-free baking flour will work just fine. It might alter the texture slightly, but they’ll still be delicious!

Can I replace the dark chocolate with something else?

You sure can! If dark chocolate isn’t your favorite, feel free to use milk chocolate or even white chocolate. Just keep in mind, they will be sweeter.

How do I crush the candy canes effectively?

A quick and efficient way is to place them in a zip-top bag and use a rolling pin to crush them into small pieces. Just make sure to do it gently, so you can control the size!

How many cookies does this recipe make?

This recipe yields about 24 cookies, depending on how big you scoop them. Feel free to double the recipe if you’re planning to share—or if you just want them all for yourself!

Can I make the dough ahead of time?

Yes! You can prepare the dough and chill it in the fridge for up to 2 days before baking. Just allow it to come slightly back to room temperature before getting it on the baking sheet.

Conclusion

I hope you try these Festive Shortbread Peppermint Bark Cookies and let them fill your kitchen with warmth and nostalgia just like they did for me. Baking during the holidays is such a joyous way to create memories, and I’d love to hear how yours turn out! Did you try any fun variations? What do you love to pair them with? Feel free to comment below and share your festive moments. Happy baking, my friend!

Irresistible Festive Shortbread Peppermint Bark Cookies Recipe

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• Author: antaki
• Total Time: 35 minutes
• Yield: 24 cookies 1x

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Description

Delight in these Festive Shortbread Cookies topped with Peppermint Bark Perfect for holiday gatherings easy to make and deliciously irresistible

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Ingredients

Scale 1x2x3x

1 cup unsalted butter, softened

½ cup powdered sugar, sifted

2 cups all-purpose flour

1 teaspoon vanilla extract

¼ teaspoon salt

2 cups dark chocolate chips

1 cup white chocolate chips

½ cup crushed candy canes

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3 minutes.

Gradually mix in the flour and salt until combined, being careful not to overmix.

Use a spoon to drop heaping tablespoonfuls of dough onto the prepared baking sheet and gently flatten each ball to about ½ inch thick.

Bake in the preheated oven for 12-15 minutes, or until just starting to turn golden on the edges.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Melt the dark chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between until smooth. Repeat this with the white chocolate chips in a separate bowl.

Once cooled, spread a layer of melted dark chocolate over each cookie, drizzle with melted white chocolate, and sprinkle crushed candy canes on top.

Let the chocolates set at room temperature or refrigerate for about 30 minutes until firm.

Notes

Delicious Festive Shortbread Peppermint Bark Cookies that combine buttery shortbread with rich chocolate and candy cane crunch, perfect for holiday celebrations.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 24 cookies
• Calories: 150 calories
• Sugar: 8g
• Fat: 9g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 2g

Keywords: holiday cookies, peppermint bark, shortbread cookies, festive cookies, baking recipes