Introduction

Peppermint Bark Cookie Cake is a festive twist on classic cookie cake, featuring rich chocolate dough studded with crushed candy canes and topped with layers of silky white and bittersweet chocolate ganache. Perfect for holiday gatherings or any time you want a delightful treat with a hint of mint.

A round tart with three visible layers starting from the bottom, a dark brown crust with a slightly rough texture and scalloped edges, followed by a smooth, dark chocolate filling in the middle, and topped with a creamy white layer decorated with random swirls of dark chocolate in a loose, looping pattern. On top of the swirls are small pieces of crushed peppermint candy with white and red stripes. One slice is cut and slightly separated from the tart, showing the layers clearly. The tart is on a white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 tsp kosher salt
1 tsp pure vanilla extract
1/4 tsp baking soda
1 1/2 cups (180 g) all-purpose flour
6 tbsp (32 g) unsweetened cocoa powder
1/2 cup crushed candy canes
6 oz white chocolate, coarsely chopped (about 1 cup)
6 tbsp heavy cream, divided
2 oz bittersweet chocolate, coarsely chopped (about 1/3 cup)
Crushed candy canes, for serving

Instructions

Step 1: Grease a 9″ fluted tart pan with a removable bottom using cooking spray. In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter, light brown sugar, granulated sugar, and salt on medium-high speed until creamy and combined.
Step 2: Add vanilla extract and baking soda to the mixture, and beat until fully incorporated, about 1 minute.
Step 3: Add the all-purpose flour and unsweetened cocoa powder, beating until the dough begins to form clumps. Gently fold in the crushed candy canes by hand.
Step 4: Transfer the dough to the prepared tart pan, pressing it into an even layer across the bottom and about 1/2 inch up the sides. Place the tart pan on a small baking sheet and refrigerate for 2 hours.
Step 5: Preheat your oven to 325°F (165°C) and position a rack in the center.
Step 6: Bake the cookie cake until the top is just set and the edges have pulled slightly away from the sides of the pan, about 18 to 24 minutes. To check doneness, gently press down on the center of the cake with a measuring cup, working your way around to the edges. Let cool completely, then carefully remove the tart from the pan.
Step 7: For the decoration, combine the chopped white chocolate and 4 tablespoons of heavy cream in a medium heatproof bowl. In a separate bowl, combine the bittersweet chocolate and the remaining 2 tablespoons of cream.
Step 8: Fill a small pot with about 1 inch of water and bring it to a boil over high heat. Then reduce to a simmer. Place the bowl with the white chocolate mixture over the pot, stirring every few seconds until melted and smooth, about 90 seconds. Remove from heat.
Step 9: Place the bowl with the bittersweet chocolate mixture over the simmering pot and stir until melted and smooth, about 1 minute. Remove from heat.
Step 10: Stir the white chocolate ganache to keep it loose. If it thickens, briefly rewarm it over the pot. Spoon the white chocolate ganache over the cooled tart base, smoothing it into an even layer with an offset spatula.
Step 11: Decorate the top with the bittersweet chocolate ganache and sprinkle crushed candy canes as desired. Let the ganache set before serving.

Tips & Variations

For a smoother ganache, finely chop the chocolates before melting to speed the melting process.
You can substitute peppermint extract for vanilla to enhance the mint flavor if preferred.
Use mini candy canes for easier crushing and a more even distribution throughout the dough.
Try adding a pinch of cinnamon to the dough for a warm holiday spice twist.

Storage

Store the peppermint bark cookie cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Before serving refrigerated cake, allow it to come to room temperature for best texture. If desired, you can briefly warm individual slices in the microwave to soften the ganache.

How to Serve

The image shows a slice being lifted from a round tart with three visible layers: a thick, dark brown crumbly crust on the bottom and sides, a smooth, creamy white middle layer, and a dark chocolate drizzle swirled on top. The top of the tart is also covered with small pieces of crushed red and white peppermint candy. The tart sits on a white plate, placed on a white marbled surface with candy canes around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie cake ahead of time?

Yes, you can prepare the dough and refrigerate it in the tart pan for up to 2 days before baking. The finished cake can also be stored for several days as noted above.

What if I don’t have a tart pan with a removable bottom?

If you don’t have a removable-bottom tart pan, line a regular cake pan with parchment paper to help lift out the cookie cake after baking.

Peppermint Bark Cookie Cake Recipe

Print Recipe

★★★★★

4.4 from 131 reviews

This Peppermint Bark Cookie Cake combines the rich flavors of cocoa and buttery cookie dough with the festive crunch of crushed candy canes and a dual-layer white and bittersweet chocolate ganache. Baked in a tart pan and topped with seasonal peppermint candy, it’s a decadent holiday treat perfect for celebrations and sharing.

Author: Ella
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 2 hours 44 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Cake

Cooking spray, as needed
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

Chocolate Ganache and Decoration

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

Prepare the Tart Pan: Grease a 9-inch fluted tart pan with a removable bottom thoroughly with cooking spray to ensure the cookie cake can be easily unmolded after baking.
Make the Dough: In the large bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, packed light brown sugar, granulated sugar, and kosher salt on medium-high speed until the mixture is creamy and thoroughly combined. Add vanilla extract and baking soda and continue beating for about 1 minute until incorporated.
Add Dry Ingredients and Candy Canes: Add the all-purpose flour and unsweetened cocoa powder to the butter mixture and beat just until the dough begins to form clumps. Gently fold in the crushed candy canes to distribute them evenly without overmixing.
Chill the Dough: Transfer the cookie dough into the prepared tart pan, pressing it into an even layer covering the bottom and about 1/2 inch up the sides. Place the pan on a small baking sheet and refrigerate for 2 hours to firm up the dough, ensuring a clean bake.
Preheat the Oven: Position a rack in the center of the oven and preheat to 325°F (163°C) to prepare for baking.
Bake the Cookie Cake: Place the baking sheet with the tart pan into the oven and bake for 18 to 24 minutes, or until the top is just set and the edges begin to pull away from the pan sides. Press down gently on the center of the cake with a measuring cup, working outwards to ensure even firmness. Remove from oven and allow the cake to cool completely before unmolding.
Prepare White Chocolate Ganache: In a medium heatproof bowl, combine the coarsely chopped white chocolate and 4 tablespoons of heavy cream. Set up a double boiler by filling a small pot with 1 inch of water and bringing it to a boil, then lowering to a simmer. Place the bowl over the pot, stirring every few seconds until the chocolate is melted and smooth, about 90 seconds. Remove from heat.
Prepare Bittersweet Chocolate Ganache: In another medium heatproof bowl, combine the chopped bittersweet chocolate and the remaining 2 tablespoons of heavy cream. Using the same double boiler method, gently heat until the chocolate is fully melted and smooth, about 1 minute. Set aside.
Assemble the Cake Decorations: Stir the white chocolate ganache to confirm it is still pourable; if it has thickened, briefly rewarm it over the double boiler. Spoon the white chocolate ganache evenly over the cooled cookie cake base and smooth with an offset spatula.
Decorate with Bittersweet Ganache and Candy Canes: Drizzle or spoon the bittersweet chocolate ganache artistically over the white chocolate layer. Sprinkle additional crushed candy canes on top for decoration. Let the ganache set slightly before serving, allowing flavors to meld beautifully.

Notes

Using a tart pan with a removable bottom allows easy removal of the cookie cake without breaking it.
Ensure the cookie dough is well chilled before baking for the best texture and shape retention.
When melting chocolates, use gentle heat with frequent stirring to avoid scorching or seizing.
Crushed candy canes can be adjusted in quantity based on how peppermint-forward you want the cake.
Store any leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: peppermint bark cookie cake, peppermint cookie cake, holiday dessert, chocolate ganache cake, peppermint bark dessert