These peppermint bark cookies are the ultimate Christmas cookies. They combine a buttery shortbread cookie base with creamy chocolate and crushed peppermint candies. Perfect for holiday gatherings and cookie trays!
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This Is For All My Fellow Peppermint Lovers!
Hi folks,
If you’re looking for a festive treat that screams holiday cheer, you’ll love these peppermint bark cookies!
This recipe is a total holiday win. It has a soft, buttery sugar cookie base, a rich layer of melted chocolate, and a sprinkle of crushed candy canes. These peppermint bark sugar cookies are perfect for gifting, holiday parties, or cozy nights with family. You won’t believe how easy they are to make, either!
What I Love About Peppermint Bark Cookies:
- Festive Flavor: These cookies’ peppermint flavor pairs perfectly with the creamy chocolate and buttery cookie crust, making them a holiday favorite.
- The Shortbread Layer: The shortbread is buttery, rich, and slightly crumbly. Basically, It’s everything you hope for in a shortbread cookie, and it’s the best base possible for this peppermint dessert.
- Simple Ingredients: With basics like flour, sugar, and butter, plus a few holiday twists, you’ll find everything you need to make these in your pantry or a quick grocery store run.
Ingredients and Estimated Cost
Per Serving Cost: $0.32
Recipe Cost: $7.75
- ½ cup salted butter – $1.12
- 1 cup granulated sugar – $0.44
- 1 large egg – $0.19
- 1 teaspoon pure vanilla extract – $0.43
- 1 ½ cups all-purpose flour – $0.30
- ½ teaspoon baking powder – $0.01
- 12-ounce bag of semisweet chocolate chips – $3.48
- 1 Tablespoon vegetable shortening – $0.28
- 1 cup crushed candy canes – $1.50
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in November 2024.
Equipment Needed:
- 9×13-inch baking pan
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Microwave-safe bowl
- Wire racks for cooling
- Spatula
How To Make Peppermint Bark Cookies
- Preheat & Prep Pan: Move the oven rack to the middle position and preheat your oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.
- Mix Dry Ingredients: Whisk the flour, baking powder, and salt in a small bowl. Set aside.
- Cream Butter and Sugar: In a stand mixer, add the butter and sugar. Mix at medium speed until light and fluffy, for about 2 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until combined.
- Combine Ingredients: Gradually add the flour mixture, mixing just until combined. The dough should look a little bit crumbly.
- Place Cookie Dough into Pan: Pat the dough evenly into the bottom of the prepared baking pan.
- Bake Cookie Layer: Bake for 22-25 minutes or until the edges are golden brown. Move the pan to a wire rack and let it cool for 1 hour.
- Melt Chocolate: Combine the chocolate chips and vegetable shortening in a microwave-safe bowl. Microwave on 50% power for 1 minute, then stir. Continue to microwave in 30-second increments, stirring each time, until the chocolate is smooth and fully melted.
- Top with Chocolate and Candy Canes: Spread the melted chocolate over the cooled cookie crust in an even layer.
- Finish, Chill, and Serve: Sprinkle the crushed candy canes on top. Chill for 1 hour or until the chocolate sets. Once firm, cut into triangles, and serve your delicious peppermint bark cookies!
Recipe Substitutions and Tips
- Chocolate Options: Swap semisweet chocolate chips for white chips or a mix of both for a layered look and flavor.
- Peppermint Flavor Boost: Add ¼ teaspoon of peppermint extract to the butter mixture for an extra minty twist.
- Candy Cane Alternatives: Use crushed peppermint candies if candy canes aren’t available.
- For a Thinner Cookie Base: Use an 8×8 pan instead of a 9×13 pan and adjust the baking time slightly.
Storage Tips
- Room Temperature: Store these peppermint bark sugar cookies in an airtight container for up to 5 days.
- Fridge: You can keep them in the fridge for up to 10 days. The chocolate will stay firm, and the peppermint flavor will remain fresh. You’ll want to set the cookies at room temperature for 30 minutes before serving.
- Freezer: Store in a freezer-safe bag for up to 3 months. Thaw at room temperature for about 60 minutes before serving.
Recipe FAQs:
Can I make these peppermint bark cookies in advance?
Absolutely! These cookies are perfect for making ahead since the chocolate layer keeps them fresh. You can make them up to a week in advance and store them in the fridge.
What can I use instead of vegetable shortening?
If you don’t have shortening, use a small amount of coconut oil or butter in the chocolate. It won’t set as firmly, but it will still taste great!
What’s the best way to crush candy canes?
Place them in a freezer bag, seal it, and crush them with a rolling pin. This will keep everything contained and give you the perfect sprinkle-ready pieces. You could also place the unwrapped candy canes in a food processor and pulse them until the desired consistency is reached.
More Peppermint Desserts:
- Peppermint Bark Sugar Cookie Pie
- Chocolate and Peppermint Roulade
- Peppermint Bark Brownies
- Peppermint Cheesecake Dip
- Loaded Peppermint Cookies
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Peppermint Bark Cookies
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Ingredients
- ½ cup salted butter
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups of all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 12 ounce bag semisweet chocolate chips
- 1 Tablespoon vegetable shortening Crisco
- 1 cup crushed candy canes
Instructions
- Move the oven rack to the middle position and preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
- Whisk the flour, baking powder, and salt in a small bowl.
- Add butter and sugar to a bowl of a stand mixer and mix on medium speed until light and fluffy, about 2 minutes.
- Add egg and vanilla and mix until combined.
- Add flour mixture and mix to combine (the dough should look crumbly).
- Pat dough into the bottom of the prepared 9×13-inch baking pan.
- Bake for 22-25 minutes, or until the edges are golden brown. Transfer the pan to a wire rack and cool for 1 hour.
- Transfer the pan to a wire rack and cool for 1 hour.
- Place chocolate chips and vegetable shortening in a microwave-safe bowl, and cook on 50% power for 1 minute. Stir and microwave for 30 seconds and stir. Repeat until chocolate is completely melted.
- Spread the melted chocolate over the cookie crust in an even layer, and sprinkle crushed candy canes over the top.
- Chill the pan in the refrigerator for 1 hour or until the chocolate is set.
- Cut the triangles into triangles and serve.
Nutrition
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Such a brilliant idea to combine the cookies with the bark! This recipe is completely delicious!!
very good idea for gift giving, I needed one more things for my third tin to fill this is it! thanks
I made this for a holiday work party and oh my was it delicious! It’s definitely a new favorite Christmas sweet treat that I’ll be making again and again!
Yum!! This looks like the perfect Christmas treat and those crushed candy canes must bring a nice light and delicious flavour. Will make it for the festive season.
I love Christmas traditions too! Peppermint and chocolate are such a lovely combination. And I adore shortbread! Have to give these cookies a try!
So cute and fun to make too. My kids to love trying them for sure. I want to gift it too. Chocolaty and yum.
I love this recipe. It’s super easy to make a big batch of cookies. Perfect for Christmas cookies exchange. 🙂
Thank you for this collection of peppermint and chocolate recipes, I have the entire Christmas period covered at this point. NO need to look futher
Love the combination of cookies and bark, this looks so delicious and festive!
Thgey look superb, I love the minty flavour with the chocolate… I am sure it will taste super.
I love peppermint and chocolate together so much! The shortbread looks so melt in your mouth too. Definitely a must-make for the holiday cookie platters or for cookie exchanges! 🙂