Dessert

Peppermint Bark Cookie Cake Recipe

ByMariam Harutyunyan June 30, 2026June 30, 2026

Introduction

This Peppermint Bark Cookie Cake is a festive twist on classic cookie flavors, combining rich cocoa, crunchy candy canes, and a luscious chocolate ganache topping. Perfect for holiday gatherings, it’s both beautiful and delicious.

A round tart with a thick, dark brown crust forms the base and edges, showing a crumbly texture. Inside, there is a thick white cream layer, smooth and glossy, filling almost the whole tart. On top of the white cream, dark chocolate lines are swirled in a tight circular and curvy pattern that spreads from the center to the edges. Scattered over the surface are red and white crushed candy pieces, adding a rough, chunky texture and bright color contrast. One slice of the tart is slightly pulled out, showing the same layers inside. The tart sits on a white plate with a white marbled surface underneath. 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 tsp kosher salt
1 tsp pure vanilla extract

1/4 tsp baking soda
1 1/2 cups (180 g) all-purpose flour
6 tbsp (32 g) unsweetened cocoa powder

1/2 cup crushed candy canes
6 oz white chocolate, coarsely chopped (about 1 cup)
6 tbsp heavy cream, divided

2 oz bittersweet chocolate, coarsely chopped (about 1/3 cup)
Crushed candy canes, for serving

Instructions

Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch fluted tart pan with a removable bottom using cooking spray.

Step 2: In a large bowl, 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 1 more minute until fully incorporated.
Step 3: Add the all-purpose flour and cocoa powder to the bowl. Beat until the dough starts to form clumps, then fold in the crushed candy canes by hand.
Step 4: Transfer the dough into the prepared tart pan. Press it evenly across the bottom and about 1/2 inch up the sides. Place the pan on a small baking sheet and refrigerate for 2 hours.

Step 5: Once chilled, bake the cookie cake on the center rack until the top is just set and the edges pull away from the pan, about 18 to 24 minutes. Use a measuring cup to gently press around the surface and edges after baking to flatten it slightly.
Step 6: Allow the cake to cool completely, then carefully remove it from the tart pan.
Step 7: For the decoration, prepare two ganaches: in one heatproof bowl, combine white chocolate and 4 tablespoons heavy cream; in another, combine bittersweet chocolate and the remaining 2 tablespoons cream.

Step 8: Heat a small pot with about 1 inch of water over high until boiling, then reduce to a gentle simmer. Place the bowl with the white chocolate mixture over the pot and stir frequently until melted and smooth, about 90 seconds. Remove from heat.
Step 9: Repeat the melting process for the bittersweet chocolate mixture, stirring until smooth, about 1 minute.
Step 10: Stir the white chocolate ganache to keep it flowing, then spread it evenly over the cooled cookie cake base with an offset spatula.

Step 11: Decorate the top with the bittersweet chocolate ganache and sprinkle crushed candy canes as desired. Let the ganache set before serving.

Tips & Variations

For a more intense chocolate flavor, try using Dutch-processed cocoa powder.
Swap crushed candy canes for peppermint extract if you prefer a less crunchy texture with the flavor maintained.

Use dark chocolate instead of bittersweet for a slightly sweeter ganache.
Allow the cookie cake to chill after decorating to help ganache set firmly before slicing.

Storage

Store the cookie cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, bring to room temperature before serving for the best texture. Leftover cake can be gently reheated in a low oven (around 300°F) for a few minutes to soften the ganache slightly.

How to Serve

A chocolate pie with three clear layers sits on a white plate placed on a white marbled surface. The bottom layer is a thick, dark brown chocolate crust with a crumbly texture and high edges. Above the crust is a dense medium brown chocolate filling. The top layer is a smooth white cream spread evenly, decorated with thin dark chocolate drizzle in swirling lines and chopped red and white peppermint candy pieces scattered across. A slice is being lifted, showing the distinct layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a tart pan?

Yes, you can use a round cake pan or springform pan, but the shape and depth may vary. Adjust baking time slightly and press the dough evenly to ensure proper baking.

How do I crush candy canes easily?

Place candy canes in a sealed plastic bag and gently crush with a rolling pin or heavy pan to get small shards perfect for folding into dough or garnishing.