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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

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