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Peppermint Bark Cookie Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the Oven: Position a rack in the center of the oven and preheat to 325°F (163°C) to prepare for baking.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://ellaeatsdaily.com/peppermint-bark-cookie-cake-recipe/