Peppermint Bark Shortbread Cookies Recipe

This easy bar cookie recipe pairs a buttery shortbread base with a crisp peppermint bark topping for a festive and irresistible holiday treat.

Cookies piled on a parchment lined cutting board

If you make only one cookie this season, make it this one.

Why this cookie stands out:

Extremely simple to prepare.
A straightforward shortbread base—no rolling or chilling needed.
A peppermint bark topping made from melted chocolate and crushed candy canes.
The combination of rich, buttery shortbread with chocolate and peppermint is a crowd-pleaser.

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I first added this cookie to my holiday list in 2009 while baking with family. My nephew, a big fan of chocolate and peppermint, insisted we try one more recipe from my magazine stack—and I’m so glad we did. Shortbread peppermint bark remains one of my favorites and is sure to be a hit with your family too.

cut pieces of shortbread peppermint park with one on it's side to show the layers

WHAT IS PEPPERMINT BARK?

Peppermint bark is a layered chocolate confection, typically made with dark or semi-sweet chocolate, white chocolate, and crushed peppermint candies or candy canes. It’s a seasonal favorite around the holidays and makes a festive topping for these shortbread bars.

HOW TO MAKE SHORTBREAD PEPPERMINT BARK

You’ll need nine simple ingredients. (The photos do not show unsalted butter or salt.)

Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang to lift the finished bars out easily.

Whisk together the flour and salt and set aside.

In a stand mixer with the paddle attachment or with a handheld mixer, beat the butter until creamy. Gradually add the granulated sugar and beat until light and fluffy. Scrape the bowl as needed, then beat in the egg yolk and vanilla. With the mixer on low, add the flour mixture and mix until just combined.

Divide the dough roughly into six portions and drop them into the prepared pan, spacing evenly. Use moistened fingertips to press the dough into an even layer across the bottom of the pan—damp fingers help with sticky dough. Pierce the dough all over with a fork.

Bake for 20–25 minutes, until the edges are very lightly browned and starting to pull away from the pan.

shortbread cookie dough in prepared pan with fork piercings

HOW TO PREPARE THE CRUSHED CANDY CANES

While the base bakes, crush 14–16 mini candy canes. Crushing them in their individual wrappers with a few firm taps from a meat mallet is effective and tidy. Alternatively, place unwrapped candy canes in a zip-top bag and crush with a rolling pin or mallet—use caution to avoid tearing the bag.

MAKING THE MELTED CHOCOLATE LAYER

When the shortbread comes out of the oven, transfer the pan to a cooling rack and immediately sprinkle the semi-sweet chocolate chips evenly over the hot cookie base. Let them sit for about 3 minutes to begin softening, then spread the chocolate into a smooth layer with an offset spatula. Quickly sprinkle the chopped candy canes over the melted chocolate.

baked cookie base with softened chocolate chips being spread with an offset spatula

Melt the white chocolate and drizzle it over the chocolate and candy canes. This can be done with a spoon or spatula—no need to be precise. Chill the pan in the refrigerator for about 30 minutes to set the white chocolate.

crushed candy canes on top of melted chocolate layer

white chocolate drizzled over the chocolate and candy canes

HOW TO CUT AND STORE THE COOKIES

Use the parchment overhang to lift the chilled cookie slab from the pan and place it on a cutting surface. Slice into irregular pieces with a sharp knife to achieve the classic peppermint bark look.

Store the cookies covered at room temperature for 3–4 days or in the refrigerator for up to one week. They also freeze well in an airtight container for up to three months.

hand taking a cookie off the top of a stack of shortbread peppermint bark

WANT MORE COOKIE RECIPES?

Always Perfect Sugar Cookies
Chocolate Shortbread
Brown Butter Peppermint Blossoms
Coconut Jam Thumbprint Cookies
Peanut Butter Snickers Cookies {Santa Surprises}
Peppermint Hot Cocoa Cookies
Iced Molasses Cookies

If you try this recipe, please come back and leave a review and a five-star rating. I read every comment and love hearing from you. Happy baking!

If you make this recipe (or any recipe from two sugar bugs) please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ rating. I read every comment and I LOVE hearing from you!

Yield: Approximately 30 cookies

Shortbread Peppermint Bark

A delicious shortbread cookie topped with melted chocolate and candy canes—super easy to make and perfect for the holidays.

Prep Time
15 minutes

Cook Time
30 minutes

Cooking Time
30 minutes

Total Time
1 hour 15 minutes

Ingredients

2 cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg yolk
6 ounces semi-sweet chocolate chips
14–16 mini candy canes, finely chopped
2 ounces white chocolate, melted

Instructions

Preheat oven to 350°F.
Line a 9×13-inch baking pan with parchment paper, leaving an overhang.
Whisk together flour and salt; set aside.
Beat butter until creamy. Slowly add sugar and beat until light and fluffy. Scrape the bowl, then beat in egg yolk and vanilla. With the mixer on low, add the flour mixture and mix until just combined.
Divide dough into six portions and drop into the prepared pan. Use moistened fingertips to press the dough into an even layer. Pierce all over with a fork.
Bake until lightly golden and edges begin to pull from the pan, about 20–25 minutes.
While baking, crush candy canes. Crushing them in their wrappers with a mallet is efficient and tidy.
Place the pan on a rack and immediately sprinkle chocolate chips over the hot shortbread. Let sit about 3 minutes, then spread into an even layer and top with chopped candy canes.
Melt white chocolate and drizzle over the top. Chill until set, about 30 minutes.
Lift the slab from the pan using the parchment, then cut into irregular pieces with a sharp knife.

Notes

Store cookies covered at room temperature for 3–4 days or refrigerated up to one week. They freeze well in an airtight container for up to three months.

Recipe slightly adapted from Bon Appétit.