Irresistible Festive Shortbread Peppermint Bark Cookies Recipe
Author:antaki
Total Time:35 minutes
Yield:24 cookies 1x
Description
Delight in these Festive Shortbread Cookies topped with Peppermint Bark Perfect for holiday gatherings easy to make and deliciously irresistible
Ingredients
Scale
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
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.
