These buttery shortbread peppermint bark cookies are everything you want in a holiday treat—festive, easy to make, and totally irresistible. With a rich chocolate layer, crushed peppermint candy, and a snowy white chocolate drizzle, they’re perfect for cookie trays, gift boxes, or sneaking straight from the kitchen counter.
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.
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Recipe highlights
- Easy Peasy: No piping, no fuss! You can cut these into neat squares or break them into rustic pieces like classic chocolate bark—either way, they look and taste amazing.
- Family Favorite: I first shared these cookies over 9 years ago, and they’ve stayed a holiday must-have in my family ever since.
- Buttery Base: The rich shortbread base is melt-in-your-mouth delicious, and when topped with chocolate, crushed peppermints, and a drizzle of white chocolate, it’s downright irresistible.
- Perfect for Gifting: These festive cookies are ideal for cookie trays, holiday parties, or wrapped up as edible gifts from the heart.
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
Step-by-step directions
- Whip the butter. Whip the butter and sugar together until fluffy and light yellow in color. Mix in vanilla extract and egg yolk.
- Add dry ingredients. In batches, add flour and salt, and mix until blended and dough is formed.
- Bake the shortbread. Drop dollaps of dough into a greased 9×13 pan lined with parchment paper and press evenly into the pan. Pierce dough all over with fork and bake until light golden brown.
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- Add chocolate. Immediately add chocolate chips over the hot cookie base. When the chocolate softens, spread it evenly over the cookie base.
- Add peppermints. Immediately sprinkle chopped peppermints.
- Add white chocolate. Melt the white chocolate chips and drizzle white chocolate all over the cookie.
- Chill and cut. Chill until white chocolate is set then lift cookie from pan. Cut 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.
If you want more peppermint desserts, you should also try my Oreo fudge, chocolate sandwich cookies, Christmas unicorn cake or peppermint chocolate mug cake.
Storing/Freezing Instructions
TO STORE: Transfer cooled cookies into an airtight container and it will keep on the counter for up to 4 days. They will keep longer in the refrigerator, up to 7 days.
TO FREEZE: You can also freeze cookies. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months. You can also freeze the shortbread dough for up to 3 months. Just remember you need to thaw them out a little before pressing into a pan and baking.
Not necessarily! Since these cookies are stored chilled or at room temperature (and not for display like professional candy), you can melt the chocolate gently without tempering. Just be sure not to overheat it to keep it glossy and smooth.
Place the candy canes or mints in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan. Be careful not to crush them too finely—you want nice shards for texture and visual appeal.
Yes! If you’re not a fan of peppermint, try topping the chocolate with crushed nuts, toffee bits, or festive sprinkles instead.
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Christmas Shortbread Peppermint Bark Cookies
Ingredients
- 2 cup all-purpose flour
- ¼ teaspoon salt
- 1 cup butter unsalted, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 6 oz chocolate chips bittersweet
- ½ cup peppermint candies finely chopped
- 2 oz white chocolate chips
Instructions
- 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.
Video
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
These are my idea of heaven!! What a fantastic festive treat. Would make a lovely gift, but I wouldn’t be able to share it!
Such a cute and fun gift!
This would make a perfect holiday gift. Looks delicious!
I love homemade treats and I love homemade treats even more when they’re super easy recipes like this one!
I love holiday treats like this
Yum! Looks wonderful. Bark is always fun to make and eat. 😉