Introduction

Peppermint Bark Cookie Cake is a festive and delicious treat perfect for the holiday season. This rich chocolate cookie base is topped with creamy white and bittersweet chocolate ganaches and crunchy crushed candy canes for a delightful contrast of flavors and textures.

Peppermint Bark Cookie Cake Recipe - Recipe Image

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

Step 1: Grease a 9-inch 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 softened butter, light brown sugar, granulated sugar, and kosher salt on medium-high speed until creamy and combined.
Step 2: Add the vanilla extract and baking soda, then beat until incorporated, about 1 minute more.
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.
Step 4: Transfer the dough into the prepared tart pan and press it evenly across the bottom and about 1/2 inch up the sides.
Step 5: Place the tart pan on a small baking sheet and refrigerate for 2 hours to chill the dough.
Step 6: Arrange a rack in the center of the oven and preheat to 325°F (163°C). Transfer the baking sheet with the tart pan to the oven and bake for 18 to 24 minutes, until the top is just set and the edges have pulled away from the sides of the pan.
Step 7: Press gently on the center of the cake with a measuring cup, continuing to press around the edges. Let the cake cool completely, then carefully unmold it from the pan.
Step 8: For the decoration, divide the heavy cream into 4 tablespoons and 2 tablespoons. In a medium heatproof bowl, combine white chocolate with 4 tablespoons heavy cream. In another heatproof bowl, combine bittersweet chocolate with the remaining 2 tablespoons heavy cream.
Step 9: Fill a small pot with about 1 inch of water and bring to a boil over high heat. Reduce heat to medium to maintain a simmer. Place the bowl with white chocolate mixture over the pot and heat, stirring every few seconds, until melted and smooth, about 90 seconds. Remove the bowl from the pot.
Step 10: Set the bowl with the bittersweet chocolate mixture over the simmering water and heat, stirring frequently, until melted and smooth, about 1 minute. Remove from heat.
Step 11: Stir the white chocolate ganache to keep it loose; if needed, briefly warm it again over the pot. Spoon the white chocolate ganache over the cooled tart base, smoothing it into an even layer with an offset spatula.
Step 12: Decorate the top with the bittersweet chocolate ganache and additional crushed candy canes as desired.

Tips & Variations

Use a tart pan with a removable bottom for easier unmolding of the cookie cake.
For a stronger peppermint flavor, add a few drops of peppermint extract to the white chocolate ganache.
Swap crushed candy canes for peppermint baking chips if candy canes are unavailable.
For a nutty twist, sprinkle chopped toasted almonds or pecans over the ganache before it sets.

Storage

Store the peppermint bark cookie cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, let it come to room temperature before slicing to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cookie cake ahead of time?

Yes, you can prepare and refrigerate the dough ahead, then bake when ready. The finished cake can also be made a day in advance and stored refrigerated.

What if I don’t have a stand mixer?

You can use a hand mixer or mix the dough by hand using a sturdy wooden spoon. Just be sure to cream the butter and sugars well for the best texture.

Peppermint Bark Cookie Cake Recipe

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★★★★★

4.7 from 53 reviews

This Peppermint Bark Cookie Cake is a festive and delicious dessert featuring a rich chocolate cookie base studded with crushed candy canes, topped with silky white and bittersweet chocolate ganaches, and garnished with more crushed candy canes for a perfect holiday treat.

Author: Lila
Prep Time: 30 minutes
Cook Time: 24 minutes
Total Time: 3 hours
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookie Cake

Cooking spray, for greasing
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

For the 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

Prepare the Cookie Cake Dough: Grease a 9-inch fluted tart pan with a removable bottom with cooking spray. In the large bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, granulated sugar, and kosher salt on medium-high speed until creamy and combined. Add vanilla extract and baking soda, and beat until fully incorporated, about 1 minute more.
Incorporate Dry Ingredients: Add the all-purpose flour and unsweetened cocoa powder to the blender and beat until the dough begins to form clumps. Gently fold in the crushed candy canes.
Shape the Dough: Transfer the dough to the prepared tart pan. Press it into an even layer covering the bottom and about 1/2 inch up the sides of the pan. Place the tart pan on a small baking sheet and refrigerate for 2 hours.
Bake the Cookie Cake: Arrange a rack in the center of the oven and preheat to 325°F (163°C). Transfer the baking sheet with the tart pan to the oven and bake until the top is just set and the edges have pulled away from the sides of the pan, about 18 to 24 minutes. Press down gently on the center of the cake with a measuring cup and continue pressing around the edges to maintain even thickness. Remove from oven and let cool completely before unmolding the tart from the pan.
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 reducing heat to maintain a simmer. Place the bowl with white chocolate mixture over the pot and heat, stirring frequently, until the chocolate is melted and smooth, about 90 seconds. Remove from heat.
Prepare Bittersweet Chocolate Ganache: In another medium heatproof bowl, combine the bittersweet chocolate and the remaining 2 tablespoons of heavy cream. Using the same double boiler setup, heat the bittersweet chocolate mixture over the simmering water, stirring frequently until melted and smooth, about 1 minute. Remove from heat.
Assemble the Decoration: Stir the white chocolate ganache to ensure it remains loose. If it thickens too much, briefly rewarm it over the double boiler. Spoon the white chocolate ganache evenly over the cooled cookie cake base and smooth it with an offset spatula.
Add Bittersweet Chocolate and Candy Canes: Drizzle or decorate the top with the bittersweet chocolate ganache as desired. Sprinkle additional crushed candy canes on top to finish.

Notes

Make sure the butter is softened to room temperature for easy creaming with sugars.
Pressing the cookie dough evenly into the tart pan ensures uniform baking and texture.
Use a tart pan with a removable bottom to easily unmold the cookie cake without breaking.
The double boiler method gently melts the chocolate, preventing scorching and ensuring smooth ganache.
Store any leftovers covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Keywords: peppermint, cookie cake, chocolate, peppermint bark, white chocolate ganache, holiday dessert, candy cane, festive dessert