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Peppermint Bark Cookie Cake Recipe

★★★★★

4.5 from 55 reviews
  • Author: Mariam
  • Total Time: 2 hours 44 minutes
  • Yield: 8-10 servings 1x

Description

This Peppermint Bark Cookie Cake is a festive twist on classic cookie and peppermint bark, featuring a rich cocoa cookie base studded with crushed candy canes and topped with luscious white and bittersweet chocolate ganaches. Perfect for holiday gatherings, it combines a soft, chocolaty texture with the refreshing crunch of peppermint in an elegant tart form.

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

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: Grease a 9-inch fluted tart pan with a removable bottom using cooking spray to prevent sticking.
  2. Make the Cookie Dough: In the large bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, granulated sugar, and kosher salt on medium-high speed until creamy and well combined. Add vanilla extract and baking soda, then beat for about one more minute until incorporated.
  3. Add Dry Ingredients and Candy Canes: Add all-purpose flour and unsweetened cocoa powder to the wet mixture, beating until dough starts to clump together. Gently fold in the crushed candy canes for a peppermint crunch.
  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 to form the cookie crust. Place the tart pan on a small baking sheet and refrigerate for 2 hours to firm up.
  5. Preheat Oven: Position a rack in the center of the oven and preheat to 325°F (163°C). Prepare to bake the chilled cookie crust.
  6. Bake the Cookie Cake: Place the baking sheet with the tart pan into the oven. Bake for 18 to 24 minutes, until the top is just set and edges start pulling away from the sides of the pan. Using a measuring cup, gently press down the center of the cake and then work your way around the edges to maintain an even surface. Allow the cake to cool completely before unmolding.
  7. Prepare White Chocolate Ganache: In a medium heatproof bowl, combine the white chocolate and 4 tablespoons of heavy cream. Set this bowl over a small pot of simmering water, stirring every few seconds until the chocolate melts smoothly (about 90 seconds). Remove from heat.
  8. Prepare Bittersweet Chocolate Ganache: In a separate medium heatproof bowl, combine the bittersweet chocolate with the remaining 2 tablespoons of heavy cream. Place this bowl over the simmering water and stir until the chocolate has melted and is smooth (about 1 minute). Remove from heat.
  9. Assemble and Decorate: If the white chocolate ganache is thick, briefly rewarm it over the simmering water to loosen it. Spoon the white chocolate ganache over the cooled cookie cake base and smooth with an offset spatula to form an even layer. Drizzle or spoon the bittersweet chocolate ganache decoratively over the top. Finish with a sprinkle of extra crushed candy canes for garnish.
  10. Serve: Allow the ganaches to set slightly before cutting and serving this festive peppermint bark cookie cake.

Notes

  • Refrigerating the dough before baking helps maintain the tart shape and ensures an even bake.
  • Use a tart pan with a removable bottom for easy removal and clean edges.
  • Pressing the cookie cake during baking helps prevent cracking and creates a uniform thickness.
  • Be careful not to overheat the chocolate ganaches; low gentle heat prevents seizing.
  • Crushed candy canes can be adjusted according to taste or substituted with peppermint extract if preferred.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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