In a large bowl with electric mixer, beat together the butter and powdered sugar until smooth, about 2 minutes.

Add vanilla extract and peppermint extract and beat until combined.

Add the salt and flour, beating until a dough forms.

Stir in chocolate chunks and chopped peppermint bark.

Place dough into a gallon-sized freezer bag, or between two pieces of plastic wrap.

The freezer bag makes it pretty easy, because you can just roll it the size of the freezer bag and that is the correct thickness. If using plastic wrap, roll into approximately 12"x12" square. Wrap and place in the refrigerator for at least 2 hours, or up to a couple of days. You can also freeze the dough until you're ready to bake!

Once chilled, preheat oven to 325 degrees F.

Remove dough from freezer bag (I just use scissors and cut it off) or plastic wrap.

You can use a cookie cutter of your choice, or a pizza cutter to cut the dough into squares. I had a round cookie cutter for perfect circles.

Place onto parchment paper lined baking sheet.

Bake in preheated oven for 16-18 minutes, until edges are slightly golden. Be sure they don't get too golden, as you want them tender.

Cool for 5 minutes then transfer to a cooling rack to cool completely.

Once cool, melt the chocolate.

Place the chocolate in a microwave-safe bowl and heat in increments of 30 seconds, stirring well between each increment, until melted.

Dip or drizzle cookies and sprinkle with chopped candy canes.

Cool completely to allow them to set up.

Serve and enjoy!