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Peppermint Bark Cookie Cake Recipe

★★★★★

4.8 from 112 reviews
  • Author: Isabella
  • Total Time: 3 hours 40 minutes
  • Yield: 8 to 10 servings 1x

Description

This Peppermint Bark Cookie Cake is a festive, rich dessert perfect for holiday gatherings. It features a soft, chocolatey cookie base studded with crushed candy canes for a minty crunch, topped with smooth white and bittersweet chocolate ganaches and decorated with more crushed candy canes. This no-mess tart pan cookie cake is easy to assemble with a luscious contrast between sweet and mint flavors making it a crowd-pleaser.

Ingredients

Scale

Cookie Cake

  • 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

Chocolate Ganache

  • 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: Grease a 9-inch fluted tart pan with a removable bottom using cooking spray to ensure easy removal of the cookie cake after baking.
  2. Mix Butter and Sugars: In the 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 the mixture is creamy and well combined.
  3. Add Vanilla and Baking Soda: Add pure vanilla extract and baking soda to the butter-sugar mixture, then beat for about 1 more minute until fully incorporated.
  4. Combine Dry Ingredients: Add the all-purpose flour and unsweetened cocoa powder to the bowl and mix until the dough starts to form clumps. Gently fold in the crushed candy canes to distribute evenly.
  5. Press Dough into Pan: Transfer the cookie dough into the prepared tart pan and press it evenly across the bottom and about 1/2 inch up the sides of the pan. Place the tart pan on a small baking sheet and refrigerate the dough for 2 hours to firm up.
  6. Preheat Oven: Position a rack in the center of the oven and preheat it to 325°F (163°C). Keep the tart pan on the baking sheet for easy handling.
  7. Bake the Cookie Cake: Bake the chilled dough in the oven for 18 to 24 minutes until the top is just set and the edges have pulled away from the pan sides. Check doneness by gently pressing the center of the cake with a measuring cup; the surface should spring back.
  8. Cool and Unmold: Let the cookie cake cool completely in the pan. Once cooled, carefully remove the tart from the mold by releasing the removable bottom.
  9. Prepare White Chocolate Ganache: In a medium heatproof bowl, combine the white chocolate with 4 tablespoons of heavy cream. Set this bowl over a pot of simmering water and stir frequently until the chocolate has melted and the mixture is smooth, about 90 seconds. Remove from heat.
  10. Prepare Bittersweet Chocolate Ganache: In a separate medium heatproof bowl, combine bittersweet chocolate with the remaining 2 tablespoons of heavy cream. Heat over the simmering water, stirring often until melted and smooth, approximately 1 minute. Remove from heat.
  11. Assemble and Decorate: Stir the white chocolate ganache to loosen it if it’s thickened. Spoon it evenly over the cooled cookie cake base and smooth with an offset spatula. Drizzle or dollop the bittersweet chocolate ganache artistically on top and add crushed candy canes for garnish as desired.

Notes

  • Use a tart pan with a removable bottom to easily unmold the cookie cake without breaking.
  • Refrigeration of dough before baking helps maintain structure and prevents spreading.
  • Be careful not to overbake the cookie cake; it should be just set and slightly soft in the middle for a chewy texture.
  • Adjust the amount of crushed candy canes to your preference for mint intensity.
  • Both ganaches should be warm and pourable but not hot when spreading over the cookie cake to avoid melting the base.
  • Leftover cookie cake can be stored covered at room temperature for up to 3 days or refrigerated for a week.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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