Peppermint Bark Cookie Cake Recipe

ByHarry Bern
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Introduction

Peppermint Bark Cookie Cake is a festive and delicious treat that combines rich chocolate cookie dough with festive crushed candy canes and creamy ganache toppings. Perfect for holiday gatherings, this dessert offers both a crunchy and creamy texture that everyone will love.

A round tart with a thick, dark brown crust has three visible layers. The bottom layer is dense and chocolatey, the middle layer is smooth and dark brown, and the top layer is creamy white with dark chocolate swirls creating an abstract, looping pattern. Crushed red and white peppermint pieces are scattered generously across the top, adding a textured look and a pop of color. One slice is cut and slightly pulled out, showing the clean edges of each layer. The tart is placed on a flat white plate sitting 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 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

  1. Step 1: Grease a 9″ fluted tart pan with a removable bottom using cooking spray.
  2. Step 2: In a large bowl of a stand mixer fitted with the paddle attachment, beat softened butter, brown sugar, granulated sugar, and kosher salt on medium-high speed until creamy and combined.
  3. Step 3: Add vanilla extract and baking soda, then beat until fully incorporated, about 1 minute more.
  4. Step 4: Add flour and cocoa powder, then beat until the dough starts forming clumps. Gently fold in the crushed candy canes.
  5. Step 5: Transfer the dough to the prepared tart pan and press it into an even layer across the bottom and about 1/2 inch up the sides.
  6. Step 6: Place the tart pan on a small baking sheet and refrigerate for 2 hours to set.
  7. Step 7: Preheat the oven to 325°F (165°C) and arrange a rack in the center.
  8. Step 8: Bake the cookie cake on the baking sheet until the top is just set and the edges start pulling away from the pan, about 18 to 24 minutes.
  9. Step 9: Remove from oven and gently press down on the center and then around the edges using a measuring cup to maintain shape. Let it cool completely, then unmold from the pan.
  10. Step 10: For the decoration, combine white chocolate and 4 tablespoons of heavy cream in a medium heatproof bowl. In another bowl, combine bittersweet chocolate and the remaining 2 tablespoons of cream.
  11. Step 11: Fill a small pot with 1 inch of water and bring to a boil, then reduce to a simmer. Set the bowl with white chocolate over the pot and stir frequently until melted and smooth, about 90 seconds. Remove from heat.
  12. Step 12: Repeat the melting process with the bittersweet chocolate mixture, stirring until smooth, about 1 minute.
  13. Step 13: Stir the white chocolate ganache to keep it loose. If needed, briefly rewarm it over the pot.
  14. Step 14: Spread the white chocolate ganache evenly over the cooled cookie cake base using an offset spatula.
  15. Step 15: Decorate with bittersweet chocolate ganache and additional crushed candy canes as desired.

Tips & Variations

  • For extra peppermint flavor, add a few drops of peppermint extract to the dough or ganache.
  • If you don’t have a fluted tart pan, use a regular 9-inch round cake pan lined with parchment paper to easily remove the cake.
  • Use colored candy canes for a more festive and colorful decoration.
  • Make sure not to overbake; the cookie cake should be just set with a slightly soft center for the best texture.

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. Let it come to room temperature before serving to soften the ganache layer. Leftovers can also be gently warmed in a low oven for a few minutes.

How to Serve

A round pie with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a thick, dark brown crust with a crumbly texture, forming the sturdy base. Above it is a smooth, creamy white layer that looks soft and glossy. The top layer is decorated with thin, dark brown swirls of chocolate sauce spread unevenly across the white cream, and small pieces of broken candy canes scattered all over, adding a mix of white and red colors and a crunchy texture. One slice is lifted above the pie by a metal spatula, clearly showing the same three layers with the candy cane pieces on top. 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 chill it in the tart pan up to 24 hours before baking. After baking and decorating, store it in the fridge and bring it to room temperature before serving.

Can I substitute other chocolates for the white or bittersweet?

Absolutely. Milk chocolate or semi-sweet chocolate can be used instead of bittersweet, and white chocolate can be swapped with white chocolate chips if preferred. Just adjust quantities slightly to taste.

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Peppermint Bark Cookie Cake Recipe

★★★★★

4.8 from 92 reviews
  • Author: Harry
  • Total Time: 2 hours 49 minutes
  • Yield: 8–10 servings 1x
Print Recipe

Description

This Peppermint Bark Cookie Cake is a festive and decadent dessert featuring a rich chocolate cookie base studded with crushed candy canes, baked in a fluted tart pan, and topped with luscious white and bittersweet chocolate ganaches. Perfect for holiday celebrations, it combines a tender cocoa cookie with creamy peppermint-infused chocolate layers and a crunchy candy cane garnish.

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 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 and Mix Dough: Grease a 9-inch fluted tart pan with a removable bottom using cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, light brown sugar, granulated sugar, and kosher salt on medium-high speed until the mixture is creamy and combined. Add vanilla extract and baking soda, and beat until fully incorporated, about 1 minute more.
  2. Add Dry Ingredients and Candy Canes: Add all-purpose flour and unsweetened cocoa powder to the butter mixture, beating until the dough starts to clump together. Fold in the crushed candy canes gently to evenly distribute.
  3. Form Dough in Tart Pan and Chill: Transfer the cookie dough into the prepared tart pan. Press the dough evenly across the bottom and about half an inch up the sides of the pan. Place the tart pan on a small baking sheet and refrigerate for 2 hours to firm up the dough.
  4. Preheat Oven and Bake: Position an oven rack in the center and preheat the oven to 325°F (163°C). Transfer 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 begin pulling away from the sides of the pan.
  5. Press Center and Cool: While still warm, use a measuring cup to gently press down on the center of the cake, working your way from the center to the edges for even thickness. Let the cookie cake cool completely, then carefully remove the tart from the pan.
  6. Prepare White Chocolate Ganache: In a medium heatproof bowl, combine the coarsely chopped white chocolate with 4 tablespoons of the heavy cream. Set up a double boiler by placing the bowl over a pot of simmering water, stirring every few seconds until the chocolate melts and is smooth, about 90 seconds. Remove from heat.
  7. Prepare Bittersweet Chocolate Ganache: In another medium heatproof bowl, combine bittersweet chocolate with the remaining 2 tablespoons of heavy cream. Using the double boiler method, melt and stir until smooth, about 1 minute. Keep warm until ready to use.
  8. Assemble and Decorate: Stir the white chocolate ganache to maintain smoothness (reheat briefly if it becomes too thick). Spoon it evenly over the cooled cookie base and smooth out with an offset spatula. Drizzle or spoon the bittersweet chocolate ganache decoratively over the white layer. Sprinkle additional crushed candy canes on top as garnish. Allow the ganache to set before serving.

Notes

  • Using a tart pan with a removable bottom makes unmolding easier and helps maintain the cookie cake’s shape.
  • Chilling the dough before baking ensures a thicker, chewier crust and prevents spreading.
  • Crushed candy canes add festive peppermint flavor and a crunchy contrast.
  • Double boiler method is gentle for melting chocolate, preventing burning or seizing.
  • Ganache layers can be adjusted in thickness by varying cream amounts slightly if desired.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Prep Time: 25 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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