Introduction

This Peppermint Bark Cookie Cake combines the rich flavors of chocolate and the festive crunch of candy canes in a delightful tart form. Perfect for holiday gatherings or any time you crave a sweet treat with a minty twist.

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 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

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 well combined.
Step 2: Add vanilla extract and baking soda to the mixture. Beat until incorporated, about 1 minute more.
Step 3: Add the all-purpose flour and unsweetened cocoa powder. Beat until the dough begins to form clumps. Gently fold in the crushed candy canes with a spatula.
Step 4: Transfer the dough to the prepared tart pan. Press it into an even layer across the bottom and about 1/2 inch up the sides of the pan. Place the pan on a small baking sheet and refrigerate for 2 hours.
Step 5: Position a rack in the center of the oven and preheat it to 325°F (163°C). Place the baking sheet with the tart pan into the oven and bake until the top is just set and the edges have pulled away from the pan, about 18 to 24 minutes.
Step 6: Using a measuring cup, gently press down on the center of the cake, working your way around to the edges. This ensures an even surface. Allow the tart to cool completely, then unmold it carefully from the pan.
Step 7: For decoration, prepare two separate ganaches. In a medium heatproof bowl, combine the white chocolate and 4 tablespoons of heavy cream. In another medium bowl, combine the bittersweet chocolate and the remaining 2 tablespoons of heavy cream.
Step 8: Fill a small pot with about 1 inch of water and bring it to a boil over high heat. Reduce heat to medium to maintain a simmer. Set the bowl containing the white chocolate mixture over the pot, stirring every few seconds until melted and smooth, about 90 seconds. Remove from heat.
Step 9: Repeat the melting process with the bittersweet chocolate mixture, stirring until smooth, about 1 minute. Remove from heat.
Step 10: Stir the white chocolate ganache to keep it smooth and loosened; if it thickens, briefly rewarm it over the pot. Spoon the white chocolate ganache over the tart base and smooth it into an even layer with an offset spatula.
Step 11: Decorate the top by drizzling or swirling the bittersweet chocolate ganache and sprinkle with additional crushed candy canes as desired. Allow to set before serving.

Tips & Variations

For a stronger peppermint flavor, add a few drops of peppermint extract to the white chocolate ganache before spreading it on the tart.
Use a tart pan with a removable bottom for easy unmolding and presentation.
Crushing the candy canes right before mixing helps maintain their crisp texture.

Storage

Store the 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 serving to enjoy the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of brown sugar?

Brown sugar adds moisture and a subtle caramel flavor, but if you only have granulated sugar, you can substitute it; just expect a slightly different texture and taste.

Can I make this recipe vegan?

This recipe uses butter and cream, but you can try substituting with vegan butter and a plant-based cream alternative. Keep in mind the texture and taste may vary slightly.

Peppermint Bark Cookie Cake Recipe

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★★★★★

4.9 from 754 reviews

This Peppermint Bark Cookie Cake combines the richness of a chocolate cookie base with festive peppermint candy canes and a smooth layer of white and bittersweet chocolate ganache. Perfect for holiday celebrations, it features a fluted tart shape, a tender cocoa-spiked cookie crust, and a decorative chocolate peppermint topping that adds both texture and seasonal flair.

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

Ingredients

Scale

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

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 Tart Pan: Grease a 9-inch fluted tart pan with removable bottom using cooking spray to ensure the cookie cake will release easily once baked.
Make the Dough: In the bowl of a stand mixer fitted with a 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, then beat for about one more minute until fully incorporated.
Add Dry Ingredients and Candy Canes: Add the all-purpose flour and unsweetened cocoa powder to the wet ingredients and mix until dough just begins to form clumps. Gently fold in the crushed candy canes to distribute throughout the dough.
Form the Cookie Cake: Transfer the dough into the prepared tart pan. Press it evenly 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 to firm up the dough.
Preheat Oven: Position an oven rack in the center of the oven and preheat to 325°F (163°C).
Bake the Cookie Cake: Place the baking sheet with the tart pan into the oven and bake for 18 to 24 minutes until the top is just set and the edges pull away slightly from the pan. After baking, use a measuring cup to gently press the center and edges to slightly densify the crust. Allow it to cool completely, then carefully unmold 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. Fill a small pot with about 1 inch of water and bring to a simmer over medium heat. Set the bowl over the pot (double boiler) and stir frequently until the chocolate is melted and smooth, about 90 seconds. Remove from heat once smooth.
Prepare Bittersweet Chocolate Ganache: In a separate medium heatproof bowl, combine the chopped bittersweet chocolate and remaining 2 tablespoons of heavy cream. Place this bowl over the simmering water as well, stirring every few seconds until melted and smooth, approximately 1 minute. Remove from heat.
Assemble and Decorate: Stir the white chocolate ganache to ensure it is pourable; gently rewarm if it has thickened. Spoon the white chocolate ganache over the cooled cookie cake base and smooth evenly with an offset spatula. Drizzle or dot the bittersweet chocolate ganache over the white layer and decorate with additional crushed candy canes as desired for a festive finish.

Notes

Ensure the cookie dough is well chilled before baking to help maintain shape during cooking.
Use a tart pan with removable bottom for easy unmolding of the cookie cake.
When reheating ganache, be careful not to overheat to avoid seizing the chocolate.
Crushing the candy canes finely but not to powder provides the best texture and candy bursts.
This cookie cake can be stored at room temperature for up to 2 days or refrigerated for up to 4 days in an airtight container.

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