Peppermint Bark Cookie Cake Recipe

Introduction

Peppermint Bark Cookie Cake is a festive twist on a classic cookie, baked into a cake-like form and topped with rich white and bittersweet chocolate ganache. The crunchy candy canes add a refreshing peppermint flavor that’s perfect for holiday gatherings or any time you want a sweet treat with a seasonal flair.

Ingredients

• Cooking spray
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup (107 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon baking soda
• 1 1/2 cups (180 g) all-purpose flour
• 6 tablespoons (32 g) unsweetened cocoa powder
• 1/2 cup crushed candy canes
• 6 ounces white chocolate, coarsely chopped (about 1 cup)
• 6 tablespoons heavy cream, divided
• 2 ounces bittersweet chocolate, coarsely chopped (about 1/3 cup)
• Crushed candy canes, for serving

Instructions

1. Step 1: Grease a 9-inch fluted tart pan with a removable bottom using cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, granulated sugar, and salt on medium-high speed until creamy and combined.
2. Step 2: Add vanilla extract and baking soda; beat for another minute until fully incorporated.
3. Step 3: Add flour and cocoa powder, mixing until the dough begins to clump. Gently fold in the crushed candy canes.
4. Step 4: Transfer the dough to the prepared tart pan and press evenly across the bottom and halfway up the sides. Place the pan on a small baking sheet and refrigerate for 2 hours.
5. Step 5: Position a rack in the center of the oven and preheat to 325°F (163°C). Bake the tart (on the baking sheet) for 18 to 24 minutes, until the top is just set and the edges start to pull away from the pan.
6. Step 6: While the cake is still warm, press down on the center with a measuring cup, working your way around to the edges to gently reshape. Cool completely, then unmold from the pan.
7. Step 7: For the decoration, combine white chocolate and 4 tablespoons heavy cream in a medium heatproof bowl. In another bowl, combine bittersweet chocolate with the remaining 2 tablespoons cream.
8. Step 8: Bring 1 inch of water to a boil in a small pot, then reduce to a simmer. Set the white chocolate bowl over the pot and stir every few seconds until melted and smooth, about 90 seconds. Remove from heat.
9. Step 9: Repeat the melting process with the bittersweet chocolate bowl, stirring until smooth, about 1 minute. Remove from heat.
10. Step 10: If the white chocolate ganache has thickened, warm it gently again. Spoon it evenly over the cooled tart base and smooth with a spatula.
11. Step 11: Decorate the top with the bittersweet chocolate ganache and sprinkle with additional crushed candy canes as desired.

Tips & Variations

• Use a tart pan with a removable bottom for easier unmolding and a neat presentation.
• For extra peppermint flavor, add a few drops of peppermint extract to the dough or white chocolate ganache.
• Substitute crushed peppermints or other festive candies if candy canes are unavailable.
• If you don’t have a stand mixer, thoroughly cream the butter and sugars by hand with a sturdy spoon or electric hand mixer.

Storage

Store the peppermint bark cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week. Before serving, allow refrigerated cake to come to room temperature for the best texture. Gently warm any thickened ganache with a brief touch of heat if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of chopped chocolate?

Yes, you can substitute chocolate chips for the chopped chocolates, but chopping the chocolates helps them melt more evenly and creates a smoother ganache.

How can I make this recipe dairy-free?

To make a dairy-free version, use dairy-free butter and substitute heavy cream with coconut cream. Choose dairy-free chocolate alternatives to keep the ganache creamy and delicious.

Peppermint Bark Cookie Cake Recipe

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★★★★★

4.4 from 55 reviews

This Peppermint Bark Cookie Cake combines the rich flavors of cocoa and chocolate with the festive crunch of crushed candy canes. Baked in a tart pan, this cookie cake features a tender cocoa cookie base topped with silky white and bittersweet chocolate ganaches, making it a perfect holiday dessert that’s both visually impressive and delectably sweet.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cake

• Cooking spray
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup (107 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon baking soda
• 1 1/2 cups (180 g) all-purpose flour
• 6 tablespoons (32 g) unsweetened cocoa powder
• 1/2 cup crushed candy canes

Decoration

• 6 oz white chocolate, coarsely chopped (about 1 cup)
• 6 tablespoons heavy cream, divided
• 2 oz bittersweet chocolate, coarsely chopped (about 1/3 cup)
• Crushed candy canes, for serving

Instructions

1. Prepare the Tart Pan: Grease a 9″ fluted tart pan with a removable bottom using cooking spray to ensure the cookie cake doesn’t stick.
2. Make the Cookie Dough: In the large bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, granulated sugar, and kosher salt on medium-high speed until creamy and combined. Add vanilla extract and baking soda and beat for about 1 more minute until incorporated.
3. Add Dry Ingredients and Candy Canes: Beat in the all-purpose flour and unsweetened cocoa powder until the dough starts forming clumps. Gently fold in the crushed candy canes to evenly distribute throughout the dough.
4. Form the Cookie Cake Base: Transfer the cookie dough to the prepared tart pan, pressing it evenly across the bottom and about 1/2 inch up the sides to form a crust. Place the tart pan on a small baking sheet and refrigerate for 2 hours to firm up the dough.
5. Preheat Oven: Position a rack in the center of the oven and preheat to 325°F (163°C). Prepare to bake the cookie cake.
6. Bake the Cookie Cake: Place the baking sheet with the tart pan into the preheated oven. Bake for 18 to 24 minutes, or until the top is just set and the edges start to pull away from the sides of the pan.
7. Press the Cookie Cake: Using a measuring cup, gently press down on the center of the cookie cake, working outward to the edges. This helps maintain an even thickness. Allow the cake to cool completely before removing from the tart pan.
8. Prepare White Chocolate Ganache: In a medium heatproof bowl, combine the chopped white chocolate and 4 tablespoons of heavy cream. Set a small pot with about 1 inch of water to simmer over medium heat. Place the bowl over the pot and heat, stirring every few seconds, until the white chocolate is melted and smooth, about 90 seconds. Remove from heat.
9. Prepare Bittersweet Chocolate Ganache: In a separate medium heatproof bowl, combine the chopped bittersweet chocolate and the remaining 2 tablespoons of heavy cream. Place this bowl over the simmering water and stir frequently until melted and smooth, about 1 minute. Remove from heat.
10. Assemble the Topping: Ensure the white chocolate ganache is still pourable; if not, briefly rewarm over the pot. Spoon the white chocolate ganache evenly over the cooled cookie cake base and smooth with an offset spatula.
11. Decorate: Using the bittersweet chocolate ganache, decorate the top as desired. Finish by sprinkling with additional crushed candy canes for a festive look.

Notes

• Pressing the cookie cake after baking helps maintain an even thickness and prevents cracking.
• Use a tart pan with a removable bottom for easy unmolding of the cookie cake.
• Allow the cookie cake to cool completely before adding ganache to prevent melting or sliding.
• Crushed candy canes can be substituted with peppermint candies if unavailable.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Peppermint bark, cookie cake, cocoa cookie, white chocolate ganache, peppermint dessert, holiday dessert