Irresistible Peppermint Bark Shortbread Cookies: Your Ultimate Holiday Baking Guide
Step into the festive spirit with these absolutely delightful **Peppermint Bark Shortbread Cookies**! This recipe masterfully combines the classic, melt-in-your-mouth texture of buttery shortbread with the invigorating crunch and rich flavor of peppermint bark. It’s truly the best of both worlds, creating a holiday treat that’s not only incredibly delicious but also stunningly beautiful to behold. Whether you’re preparing for a holiday gathering, a cookie exchange, or simply want to spread some homemade cheer, these cookies are a guaranteed showstopper.
Each bite of these festive cookies is a journey of complementary textures and flavors. The foundational shortbread offers a comforting, delicate crumb that provides the perfect base for the vibrant topping. Layered with smooth, rich semi-sweet chocolate and bright white chocolate, each infused with a hint of cooling peppermint, these cookies encapsulate the essence of winter wonderland treats. The final flourish of crushed candy canes adds a brilliant pop of color and an extra layer of satisfying minty crunch. Forget complex desserts – these elegant yet easy-to-make cookies will quickly become a cherished part of your holiday baking traditions.
Why Peppermint Bark Shortbread Cookies Are the Perfect Holiday Treat
The holiday season is synonymous with warmth, joy, and of course, irresistible treats. Peppermint bark has long stood as a holiday staple, celebrated for its refreshing mint and decadent chocolate combination. By integrating this beloved flavor profile into a classic shortbread cookie, we’ve created a dessert that elevates seasonal baking to an art form. These cookies are not just a sweet indulgence; they are a festive statement that embodies the magic of the holidays.
Beyond their unparalleled taste, these cookies shine in their versatility and visual appeal. They are surprisingly straightforward to make, meaning you don’t need expert baking skills to achieve a professional-looking result. The simple shortbread dough comes together quickly, and the layering of the chocolate is an enjoyable, creative process. Their festive appearance makes them ideal for a variety of holiday occasions:
- **Holiday Parties and Gatherings:** Present a platter of these cookies, and watch them disappear! Their festive colors and unique flavor make them a standout dessert that will impress all your guests.
- **Cookie Exchange Events:** Looking for a recipe that will earn you top marks at your next cookie swap? These peppermint bark shortbreads are distinctive enough to be memorable, yet comforting enough to be universally loved.
- **Thoughtful Edible Gifts:** Handcrafted gifts carry a special sentiment. Packaged in a beautiful tin or a simple clear bag with a festive ribbon, these cookies make a heartfelt present for friends, family, teachers, or colleagues.
The contrast between the crisp, tender shortbread and the firm, snappy chocolate layers, punctuated by the refreshing burst of peppermint, creates a truly dynamic eating experience. They offer a delightful sensory journey, making them much more than just another holiday cookie – they’re a celebration in every bite.
Expert Baking Tips for Flawless Peppermint Bark Cookies
While the recipe itself is straightforward, a few key baking techniques can ensure your Peppermint Bark Shortbread Cookies turn out perfectly every time. One of the most important aspects is the correct melting of chocolate. Chocolate is delicate and can easily scorch or seize if exposed to too much direct heat, resulting in a grainy, unworkable texture. This is where a double boiler truly shines, providing gentle, indirect heat.
Baking Tip: How to Use a Double Boiler to Melt Chocolate Smoothly
A double boiler is the gold standard for melting chocolate, allowing it to become smooth and glossy without burning. It works by using steam from simmering water to gently heat a bowl placed above it. You can purchase a dedicated double boiler melting pot, but a simple setup of a heat-proof bowl (glass, metal, or silicone) resting over a saucepan works just as effectively.
- **Prepare the Lower Pot:** Fill a saucepan with 1-2 inches of water. Bring the water to a gentle simmer over medium-low heat. It’s crucial that the water is simmering, not boiling vigorously, and that the bottom of your upper bowl does not touch the water once it’s placed.
- **Add Chocolate to Upper Bowl:** Place your heat-proof bowl on top of the saucepan. Add your finely chopped chocolate or good quality chocolate chips to the upper bowl.
- **Stir Frequently:** As the steam from the lower pot begins to warm the chocolate, stir it consistently with a rubber spatula. This promotes even melting and prevents hot spots.
- **Remove and Finish Melting:** Once the chocolate is about 80-90% melted, with only a few small lumps remaining, remove the upper bowl from the heat. Continue stirring vigorously. The residual heat will melt the remaining chocolate pieces, leaving you with a perfectly smooth, silky, and tempered chocolate.
**Important Safeguard:** Always keep a close eye on your chocolate! Overheating or leaving it on the double boiler for too long after it has melted can still cause it to scorch or seize. Seized chocolate will become hard, lumpy, and grainy – unfortunately, there’s no saving it once it reaches this point. So, remove it promptly and let the residual heat do the final work.
**Microwave Method (Alternative):** If you don’t have a double boiler, you can melt the chocolate in a microwave-safe bowl in 20-30 second intervals. Stir thoroughly after each interval, even if the chocolate doesn’t look melted, to distribute heat. Continue until smooth. This method is faster but requires even more vigilance to prevent burning.
Crafting Your Peppermint Bark Shortbread Cookies: A Step-by-Step Recipe
With our expert chocolate-melting tips in mind, let’s get down to the delicious details of making these holiday favorites. The process is broken down into two main, manageable stages: first, baking the tender shortbread, and then assembling the festive peppermint bark topping. Follow these instructions, and you’ll be on your way to enjoying a batch of the most delicious holiday cookies!
Peppermint Bark Shortbread Cookies
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Ingredients
Shortbread cookies:
- ¾ cup butter (170 grams) , at room temperature
- ½ cup granulated sugar (100 grams)
- 1 teaspoon peppermint extract
- 1 ¾ cups all-purpose flour (210 grams)
- ½ teaspoon salt
Peppermint bark topping:
- 3 ounces white chocolate (85 grams), see Notes
- 3 ounces semi-sweet chocolate (85 grams)
- 2 tablespoons heavy whipping cream , divided
- 1 teaspoon peppermint extract , divided
- About 4 candy canes crushed into small pieces
Instructions
To make the cookies:
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Preheat oven to 325 degrees F. Grease an 8-inch round baking dish. I used a tart pan with removable sides. You can also use an 8-inch square dish.
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With an electric mixer, beat the butter and sugar until smooth and creamy, 2-3 minutes. Mix in the peppermint extract.
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Add the flour and salt and mix until just incorporated.
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Press the mixture into your prepared pan. Bake just until top starts to turn golden brown, 30-35 minutes. If you use a square baking dish, check at 25 minutes.
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Let cool completely.
To top the cookies:
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In a heat-proof bowl set over a pot of simmering water, or in the microwave in 30 second bursts, melt the semi-sweet chocolate and 1 tablespoon of the heavy cream together until smooth. Be careful not to overheat and burn. Stir in 1/2 teaspoon of the peppermint extract. Spread over the cooled shortbread. If desired, reserve some of the melted chocolate to drizzle on top. Chill in the freezer until firm, about 5 minutes.
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Melt the white chocolate and remaining 1 tablespoon of the heavy cream together until smooth. Stir in remaining 1/2 teaspoon of the peppermint extract. Spread on top of the semi-sweet chocolate.
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Drizzle with remaining melted chocolate, if you set some aside. Sprinkle with crushed candy canes. Chill in the freezer until firm, 5-10 minutes.
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For clean slices, heat a sharp knife by running it under hot water and wiping clean with a towel. Re-heat as needed.
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For best results, store shortbread in the fridge.
Notes
- You can use chocolate chips in place of chopped chocolate. For best melting and smoothness, high-quality baking chocolate bars that are finely chopped are often preferred, but good quality chocolate chips will also work well.
- Make sure you use **true white chocolate** (check the label for “cocoa butter” in the ingredients). White chocolate imitations, often labeled as “white confectionery coating” or “candy melts,” are typically made with vegetable fats instead of cocoa butter. This difference in composition means they will not melt as smoothly or achieve the same rich flavor and texture as real white chocolate.
- **Crushing Candy Canes:** For easy and less messy crushing, place candy canes in a sturdy zip-top bag (freezer bags work great). Lay the bag flat on a counter and use a rolling pin or the flat side of a meat mallet to gently tap and crush them into small pieces. Avoid over-crushing into a fine powder; a mix of fine and slightly larger pieces provides a nice textural contrast.
Tips for Storing and Gifting Your Peppermint Bark Shortbread
To keep your festive Peppermint Bark Shortbread Cookies at their best, proper storage is essential. Once the chocolate topping has fully set and is firm, transfer the cookies to an airtight container. Store them in the refrigerator, which helps maintain the crisp texture of the shortbread and prevents the chocolate from becoming too soft. When refrigerated, these cookies will stay fresh and delicious for up to a week. For longer preservation, you can freeze the completely cooled and set cookies in a freezer-safe airtight container for up to 1-2 months. Thaw them gradually in the refrigerator before serving to ensure the best texture.
If you plan to give these beautiful cookies as gifts, presentation can elevate the gesture. Arrange them artfully in a decorative cookie tin lined with parchment paper, or place them in clear cellophane bags tied with festive ribbons. Adding a small, handwritten tag with ingredients or a warm holiday message makes the gift even more personal and special. Advise recipients to store the cookies in a cool, dry place or the refrigerator to maintain the crunch of the candy canes and the integrity of the chocolate layers.
Frequently Asked Questions (FAQ) About Peppermint Bark Shortbread Cookies
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, you can substitute milk chocolate for semi-sweet chocolate if you prefer a sweeter, milder flavor profile. However, keep in mind that milk chocolate tends to be softer and melts at a lower temperature, making it a bit more delicate to work with. Be extra careful when melting to avoid scorching, and allow adequate time for it to set firm on the cookies.
What’s the best way to crush candy canes without creating a big mess?
The simplest and cleanest method is to place your candy canes inside a sturdy, freezer-safe zip-top bag. Seal the bag, pressing out as much air as possible. Then, use a rolling pin or the flat side of a meat mallet to gently tap and roll over the candy canes until they break into your desired small pieces. Aim for a mix of fine and slightly larger bits for both visual appeal and a satisfying texture.
How long do these Peppermint Bark Shortbread Cookies last?
When stored in an airtight container in the refrigerator, these cookies will maintain their freshness and quality for up to 7 days. If you opt to freeze them, they can last for 1 to 2 months. Always ensure they are completely cooled and the chocolate is set before storing.
Can I make the shortbread base ahead of time?
Absolutely! The shortbread base is an excellent component to prepare in advance. You can bake it and let it cool completely, then store it wrapped tightly at room temperature for a day or two, or freeze it for up to a month. When you’re ready to assemble, simply thaw the shortbread (if frozen) and proceed with adding the peppermint bark topping as directed in the recipe.
Recipe originally published December 2009.
Essential Tools for This Festive Recipe
Having the right kitchen tools can make your holiday baking experience smooth and enjoyable. For these delicious Peppermint Bark Shortbread Cookies, you’ll find the following items particularly helpful:
- **Electric Mixer:** Indispensable for creaming butter and sugar to achieve that perfect shortbread texture.
- **8-inch Round or Square Baking Dish:** A tart pan with a removable bottom is ideal for easy removal and clean slices, but any standard baking dish of a similar size will work.
- **Heat-Proof Bowls and a Saucepan:** Your setup for a double boiler, crucial for gently melting chocolate to a silky-smooth consistency.
- **Sturdy Zip-top Bag and Rolling Pin:** Your go-to for efficiently crushing candy canes without making a mess.
- **Sharp Knife:** For cutting the cooled cookies into neat, professional-looking slices.
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