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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.

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

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

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