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Get ready to indulge in the perfect holiday treat! These Peppermint Bark Shortbread Cookies combine the classic flavors of peppermint and chocolate with buttery shortbread for a delightful bite-sized delight. Perfect for holiday parties, gift baskets, or simply enjoying with a cup of hot cocoa, these cookies are sure to become a new family favorite.
Recipe from Completely Delicious.
Peppermint Bark Shortbread Cookies:
- 3/4 cup butter, room temperature
- 1/2 cup sugar
- 1 tsp peppermint extract
- 1 3/4 cup flour
- 1/2 tsp salt
- 3 oz white chocolate
- 2 TBSP semi-sweet chocolate
- 2 TBSP heavy whipping cream
- 1 tsp pepperment extract
- 4 candy canes, crushed
Preheat the oven to 325. Grease an 8” round baking dish. With an electric mixer, beat the butter and sugar until smooth and creamy. Mix in the peppermint extract. Add flour and salt and mix until incorporated.
Press the mixture into a prepared pan. Bake until the top starts to turn golden brown, about 30-35 minutes. Let cool completely and remove from pan.
To top the shortbread, microwave the semi-sweet chocolate chips and 1 TBSP heavy cream in 30 second intervals, stirring every 30 seconds. Be careful not to overheat. Add in 1/2 tsp peppermint extract. Spread over the cooled shortbread, reserving a couple TBSP for a final drizzle. Chill or freeze for 5 minutes.
Melt the white chocolate and 1 TBSP of in the microwave and stir together until smooth. Stir in 1/2 tsp peppermint extract. Spread over the top off the semi-sweet chocolate. Drizzle the remaining chocolate and sprinkle with crushed peppermint. Chill for 5-10 minutes. Cut into slices and enjoy!
Peppermint Bark Shortbread Cookies
Description
These Peppermint Bark Shortbread Cookies make the perfect treat for the holidays!
Ingredients
- 3/4 cup butter, room temperature
- 1/2 cup sugar
- 1 tsp peppermint extract
- 1 3/4 cup flour
- 1/2 tsp salt
- 3 oz white chocolate
- 2 TBSP semi-sweet chocolate
- 2 TBSP heavy whipping cream
- 1 tsp pepperment extract
- 4 candy canes, crushed
Instructions
- Preheat the oven to 325
- Grease an 8” round baking dish
- With an electric mixer, beat the butter and sugar until smooth and creamy
- Mix in the peppermint extract
- Add flour and salt and mix until incorporated
- Press the mixture into a prepared pan
- Bake until the top starts to turn golden brown, about 30-35 minutes
- Let cool completely and remove from pan
- To top the shortbread, microwave the semi-sweet chocolate chips and 1 TBSP heavy cream in 30 second intervals, stirring every 30 seconds (be careful not to overheat)
- Add in 1/2 tsp peppermint extract
- Spread over the cooled shortbread, reserving a couple TBSP for a final drizzle
- Chill or freeze for 5 minutes
- Melt the white chocolate and 1 TBSP of in the microwave and stir together until smooth
- Stir in 1/2 tsp peppermint extract
- Spread over the top off the semi-sweet chocolate
- Drizzle the remaining chocolate and sprinkle with crushed peppermint.
- Chill for 5-10 minutes
- Cut into slices
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