Peppermint bark shortbread cookies are the perfect Christmas cookie. Crispy shortbread cookies dipped in delicious peppermint chocolate then sprinkled with crushed candy canes. They are as delicious as they are beautiful!
You might also like our peppermint bark cups, our peppermint bark fudge, or our peppermint bark Oreo stacks.
Watch our step by step video!
Peppermint Bark Shortbread Cookies
I love how simple shortbread cookies are. 3 ingredients: butter, powdered sugar, and flour. No eggs, leavening, or flavor add-ins, although you can add a splash of vanilla if you’d like. The melt-in-your-mouth texture can’t be beat and they are so fun to customize. I've used all sorts of cookie cutters to make shortbread cookies over the years. This time I thought it would be fun to use my cookie sticks cookie cutter.
These shortbread sticks are dipped in melted Andes mint baking bits and then drizzled in melted white chocolate. They might look fancy, but trust me, they are EASY to make.
Melted Chocolate Mint for Dipping
One of my favorite chocolates to use for dipping are Andes mints. The Andes Creme de Menthe baking chips and Andes Peppermint Crunch baking chips melt beautifully and are a breeze to work with. Which ones should you use for these cookies? I’ll tell you—either one! Did you know that creme de menthe is made from peppermint? This means that you’ll have a burst of peppermint flavoring no matter which variety you choose. The only difference is that the peppermint crunch baking chips also have a bit of white chocolate in the mix. I like using the creme de menthe ones because they are sold year-round and are easier to find in the baking aisle.
Peppermint Bark Shortbread Cookie Ingredients
- 1 cup butter (salted butter)
- ¾ cup powdered sugar (confectioners’ sugar)
- 2 cups flour
- 2 bags Andes baking chips (20 oz.)
- ⅔ cups white chocolate chips
- 1 teaspoon shortening or coconut oil
- 8-10 crushed mini candy canes
How To Make Peppermint Bark Shortbread Cookies
Combine butter, powdered sugar, and flour in a large bowl using an electric mixer (I use my stand mixer with a paddle attachment). The dough may appear crumbly, but keep mixing and it will turn into a soft dough. Trust me! You can also form the dough with your hands.
Roll dough out on a lightly floured surface using a rolling pin. The dough should be thin, about ¼″ thick.
Cut out using a cookie cutter and place on an ungreased cookie sheet lined with parchment paper.
Bake at 325 degrees for 14 minutes*. Let cool on a baking sheet for 5 minutes before transferring to a wire rack. Cool completely.
*The edges and bottoms of the cookies should be a light golden brown. I cook these cookies a little longer than normal so that they are nice and set up. Perfect for dipping.
While the cookies cool, go ahead and get your melted chocolate ready.
Melt Andes baking chips in a microwave-safe bowl for 60 seconds. It won’t be completely melted, but warm. Stir until everything is melted and smooth.
Dip cookies into the chocolate using a fork. Tap the fork against the side of the bowl to allow excess chocolate to drip off. Scrape the bottom of the fork against the side of the bowl to remove even more chocolate.
Place chocolate-covered cookies on a parchment paper-lined baking sheet.
Microwave white chocolate chips and shortening in a microwave-safe bowl for 30 seconds. Stir. Heat for an additional 20-30 seconds. Stir until everything is melted and smooth. Spoon melted white chocolate into a small ziploc baggie. Make a small cut in the corner then drizzle white chocolate over the chocolate-dipped cookies.
Sprinkle with crushed candy canes.
TIPS FOR MAKING Chocolate Dipped Shortbread Cookies
- When melting chocolate DO NOT overheat the chocolate. It’s better to underheat it a bit and stir until completely melted, or add increments of 15-30 seconds to the heat time if needed.
- Make sure to let excess chocolate drip off of the cookies. You don’t want too much chocolate on each cookie or else it’ll pool on the parchment paper and spread. As you’re dipping the cookies, tap the fork against the side of the bowl to allow excess to drip off THEN slide the bottom of the fork along the side of the bowl to really clean off the bottom. If you do this you won’t have any issues!
- Sprinkle cookies with crushed candy canes while still wet.
- Store cookies in an airtight container or freeze them! They are yummy either way.
Peppermint Bark Shortbread Cookies Recipe
Peppermint Bark Shortbread Cookies
Ingredients
- 1 cup butter (salted butter)
- ¾ cup powdered sugar (confectioners’ sugar)
- 2 cups flour
- 2 bags Andes baking chips (20 oz.)
- ⅔ cups white chocolate chips
- 1 teaspoon shortening or coconut oil
- 8-10 mini candy canes crushed
Instructions
- Combine butter, powdered sugar, and flour in a large bowl using an electric mixer (I use my stand mixer with a paddle attachment). The dough may appear crumbly, but keep mixing and it will turn into a soft dough. Trust me! You can also form the dough with your hands.
- Roll dough out on a lightly floured surface using a rolling pin. The dough should be thin, about ¼″ thick.
- Cut out using a cookie cutter and place on an ungreased cookie sheet lined with parchment paper.
- Bake at 325 degrees for 14 minutes*. Let cool on a baking sheet for 5 minutes before transferring to a wire rack. Cool completely.*The edges and bottoms of the cookies should be a light golden brown. I cook these cookies a little longer than normal so that they are nice and set up. Perfect for dipping.
- While the cookies cool, go ahead and get your melted chocolate ready.
- Melt Andes baking chips in a microwave-safe bowl for 60 seconds. It won’t be completely melted, but warm. Stir until everything is melted and smooth.
- Dip cookies into the chocolate using a fork. Tap the fork against the side of the bowl to allow excess chocolate to drip off. Scrape the bottom of the fork against the side of the bowl to remove even more chocolate.
- Place chocolate-covered cookies on a parchment paper-lined baking sheet.
- Microwave white chocolate chips and shortening in a microwave-safe bowl for 30 seconds. Stir. Heat for an additional 20-30 seconds. Stir until everything is melted and smooth. Spoon melted white chocolate into a small ziploc baggie. Make a small cut in the corner then drizzle white chocolate over the chocolate-dipped cookies.
- Sprinkle with crushed candy canes.
Notes
- When melting chocolate DO NOT overheat the chocolate. It’s better to underheat it a bit and stir until completely melted, or add increments of 15-30 seconds to the heat time if needed.
- Make sure to let excess chocolate drip off of the cookies. You don’t want too much chocolate on each cookie or else it’ll pool on the parchment paper and spread.
- As you’re dipping the cookies, tap the fork against the side of the bowl to allow excess to drip off THEN slide the bottom of the fork along the side of the bowl to really clean off the bottom. If you do this you won’t have any issues!
- Sprinkle cookies with crushed candy canes while still wet.
- Store cookies in an airtight container or freeze them! They are yummy either way.
Nutrition
Mike Orlando says
Brandy,
I entered the Peppermint Bark Shortbread cookies into the Ward Christmas Party cookie contest tonight and won the award for the best tasting cookie out of 17 entries. The RS now has to start thinking out of the box.
Uncle Mike
Brandy says
This made my day Uncle Mike!! Haha, yes they do!