Looking for a special holiday cookie? These Christmas shortbread peppermint bark cookies are easy to make, very festive and simply irresistible!
Need a last minute homemade gift? How about a holiday cookie that won’t suck up your day baking or decorating? Raise your hands if you love chocolate bark!
You know what I’m talking about: layers of chocolate, nuts, dried cranberries and candies. It’s one my favorite (and easiest) things to make during the holidays, and they make terrific gifts, too.
Today I am sharing something really special. A chocolate bark that is not any ordinary chocolate bark, but one layered over a delicious shortbread cookie.
Why this recipe is so fabulous
I first shared these Chocolate Peppermint Bark Cookies almost 8 years ago. And it is still one of my family’s favorite holiday cookie. The cookie base a buttery shortbread that is easy to whip up.
Once baked, you spread chocolate chips over it and let it sit and melt. Spread it out, sprinkle with peppermints and a drizzle of melted white chocolate and IT IS DONE.
So super easy. No fancy piping skills are needed. Even better, they don’t have to be cut evenly either! You could cut them into equal squares or break/cut them into uneven shapes – just like chocolate bark.
Simple, fabulous and lip smacking good!
Ingredients you need
- Butter: I know, I know. I usually bake exclusively with olive oil. But shortbread screams butter, so I stick with unsalted butter here.
- Egg yolk: Only the egg yolk is needed here, which adds moisture and richness to the shortbread.
- Chocolate chips: You can use bittersweet, semisweet or dark chocolate chips
- Peppermint candies: The peppermints are crushed and sprinkled on top. You can use red and white or green and white peppermints or candy canes.
- White chocolate chips: Be sure to read the expiration date on your white chocolate chips. I have found old ones in my pantry and they do not melt.
- Pantry Staples: all purpose flour, granulated sugar, salt, vanilla extract
1. Using a stand mixer, using the paddle attachment or a hand mixer, mix the softened butter and sugar together until creamed. It should be fluffy and light yellow in color.
2. Mix in vanilla extract and egg yolk.
3. In batches, add flour and salt, beating on low speed and mixing until just blended.
4. Drop dollaps of dough into a greased 9×13 pan lined with parchment paper.
5. Using moistened fingertips or a rubber spatula, press dough to form an even layer over bottom of pan. You can also use the bottom of a measuring cup. Pierce dough all over with fork.
6. Bake cookie base at 350ºF until light golden brown, slightly puffed and edges begin to come away from sides of pan, about 30 minutes.
7. Place pan on cooling rack and immediately sprinkle chocolate chips over the hot cookie base.
8. Let the chocolate sit until it softens about 2-3 minutes. Using small spatula, spread melting chocolate over top of cookie in thin even layer.
9. Immediately sprinkle peppermint candies over the melted chocolate layer.
10. In a double boiler, melt white chocolate chips over low heat until completely melted and smooth.
11. Remove bowl containing white chocolate from the water. Using a fork, drizzle white chocolate all over the cookie. Chill until white chocolate is set, about 30 minutes.
12. Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces or any shape you want.
Expert Tips and Recipe FAQS
This is such a fun and festive cookie to share during the holidays. For gifts, place several in cookie bags and tie with ribbon. You can also add some festive sprinkles, too.
Store cookies in an airtight container between layers of waxed paper or parchment paper. Keep refrigerated and cookies will keep for up to 7 days.
- 2 cup all-purpose flour
- ¼ tsp salt
- 1 cup butter, unsalted, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 6 oz chocolate chips, bittersweet
- ½ cup peppermint candies, finely chopped
- 2 oz white chocolate chips
- Preheat oven to 350ºF.
- Grease a 9" x 13" baking pan and line the bottom of the pan with parchment paper, leaving overhang on both short sides of pan.
- In a medium-size bowl whisk together flour and salt. Set aside.
- Using a stand mixer, using the paddle attachment mix butter and sugar together until creamed (light yellow in color).
- Mix in vanilla extract and egg yolk.
- Gradually add flour mixture, beating on low speed just to blend.
Drop tablespoonfuls of dough into prepared baking pan, spacing evenly.
- Using moistened fingertips, press dough to form an even layer over bottom of pan. Pierce dough all over with fork.
- Bake cookie base until light golden brown, slightly puffed and edges begin to come away from sides of pan, about 30 minutes.
- Place pan on cooling rack.
- Immediately sprinkle chocolate chips over the hot cookie base.
Let it stand until chocolate softens, about 3 minutes. Using small spatula, spread melting chocolate over top of cookie in thin even layer.
- Immediately sprinkle peppermint candies over chocolate layer.
- In a double boiler, melt white chocolate chips over low heat until completely melted and smooth. Remove bowl containing white chocolate from the water. Using a fork, drizzle white chocolate all over the cookie. Chill until white chocolate is set, about 30 minutes.
- Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces.
- Cookie bark can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.
Serving Suggestions: You could also use dark chocolate with chopped peanut brittle or peanut butter cups instead of the peppermint candies.
The number of cookies you end up with depends on how you cut the cookies.
Serving Size:1 cookie
Amount Per Serving: Calories: 189Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 29mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g
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