These Peppermint Bark Cookies start with a crisp, buttery shortbread base studded with crushed candy canes, and they’re topped with a rich layer of chocolate ganache, drizzled with white chocolate and topped off with more crushed candy canes. These Peppermint Bark Cookies take traditional peppermint bark to a whole new level of delicious!
I know that Thanksgiving is just a few days away, but I can’t help but breakout the candy canes and holiday themed desserts. Maybe it’s too early, but hey, who can resist these decadent Peppermint Bark Cookies? They are completely decadent and addictive.
These Peppermint Bark Cookies are a cross between a cookie and a candy, so you have the best of both worlds 🙂
They start with an easy, straightforward shortbread recipe. I gave the short bread a little more flavor and texture by adding some peppermint extract and crushed candy canes to the dough.
Once the shortbread crust was baked and cooled, I poured over a layer of chocolate ganache. The best part of the ganache (aside from its intense chocolate flavor) is that it gives these Peppermint Bark Cookies a layer of creaminess that just melts in your mouth!
To dress up these cookies I drizzled on some melted white chocolate, and to give this treat one last crunch, I sprinkled on more crushed candy canes.
The end result are these Peppermint Bark Cookies which are buttery, crunchy, creamy, chocolaty, candy/cookie treats. Not only are these cookies delicious, but they are also pretty enough to gift. After whipping up my second batch of these cookies, I packaged them up to give to my daughters’ amazingly supportive and hard working teachers, and at my little girls’ request, I made sure to leave at least a few pieces behind for them to enjoy 🙂
- For the Peppermint Shortbread:
- 1 cup unsalted butter at room temperature
- 1 cup confectioners’ sugar
- 1/4 tsp peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup crushed candy canes (I placed the candy in a zip-top bag and using a rolling pin, I crushed the candy)
- For the Chocolate Ganache:
- 8 ounces chocolate, chopped (I used dark chocolate with 70% cocoa)
- 1 cup heavy cream
- 1/4 tsp peppermint extract
- For the White Chocolate Drizzle:
- 1/4 cup white chocolate, chopped
- For the Topping:
- 1/4 cup crushed candy canes
- Line the bottom of a 9×13 pan with parchment paper. Butter the pan and parchment paper.
- In a medium bowl, sift the flour and salt.
- In the bowl of a mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. (About 4 to 5 min on medium speed)
- Add the peppermint extract.
- Mix to combine.
- Add the flour mixture. Mix until just combined.
- Using a spatula, fold in the candy.
- Press the dough in an even layer over the bottom of the prepared pan.
- Refrigerate for about 30 min.
- While the dough chills, preheat the oven to 350 degrees F.
- Once dough is chilled, bake for about 25 min or until the edges of the cookie base start to slightly brown.
- Allow the cookie base to cool completely.
- While the cookie base cools, make the chocolate ganache.
- Place the chopped chocolate in a bowl that has a tight fitting cover (I use a glass storage container with an air-tight lid.)
- Bring the cream to a simmer (that’s take it until it is just about to boil, but don’t let it boil.) over medium heat.
- Pour the cream over the chocolate, and cover.
- Allow the mixture to sit for about 10 to 15 minutes WITHOUT opening the lid.
- After 10 to 15 min, mix the cream and chocolate until glossy and smooth.
- Add the peppermint extract. Stir to combine.
- Set aside while melting the white chocolate.
- Melt the white chocolate. I like to melt it in the microwave in 30 second intervals, mixing after each round. I only melt the white chocolate until there are a few clumps left, and a mix it until it’s completely melted. White chocolate can burn easily, so please be careful while melting.
- Place the melted chocolate in a zip top bag. Snip off the corner of the bag to create an opening.
- Pour the chocolate ganache over the cookie base.
- Use a spatula to make sure the chocolate is in an even, smooth layer over the cookie base.
- Immediately drizzle the white chocolate over the ganache.
- Sprinkle with the crushed candy canes.
- Refrigerate overnight until firm.
- Using a very sharp knife, cut the cookies into desired shape.
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