Name: Peppermint Bark Cookie Cake Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 2 h 39 min
Cuisine: American
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

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 cup (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: Grease a 9-inch fluted tart pan with a removable bottom using cooking spray. In the large bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, granulated sugar, and salt on medium-high speed until creamy and well combined.

Step 2: Add vanilla extract and baking soda; beat for about 1 minute until incorporated. Then, add the flour and cocoa powder and beat just until the dough begins to form clumps. Fold in the crushed candy canes gently by hand.

Step 3: Transfer the dough to the prepared tart pan, pressing it into an even layer across the bottom and about 1/2 inch up the sides. Place the pan on a small baking sheet and refrigerate for 2 hours to firm up.

Step 4: Preheat your oven to 325°F (163°C) and arrange a rack in the center. Place the baking sheet with the tart pan in the oven and bake for 18 to 24 minutes, or until the top is set and the edges start to pull away from the sides.

Step 5: After baking, press down gently in the center of the cake with a measuring cup, working your way around to the edges to slightly compress the cake. Let it cool completely, then carefully unmold it from the pan.

Step 6: For the decoration, combine the white chocolate and 4 tablespoons of heavy cream in a medium heatproof bowl. In a separate bowl, combine the bittersweet chocolate and the remaining 2 tablespoons of cream.

Step 7: Fill a small pot with about 1 inch of water and bring it to a boil over high heat. Reduce the heat to medium to maintain a simmer. Place the bowl with the white chocolate mixture over the pot, stirring every few seconds until the chocolate is melted and smooth, about 90 seconds. Remove the bowl from the pot.

Step 8: Repeat the melting process with the bittersweet chocolate mixture, stirring frequently until smooth, about 1 minute. Remove from heat.

Step 9: Stir the white chocolate ganache to loosen it if needed, then spoon it over the cooled tart base. Smooth into an even layer with an offset spatula.

Step 10: Decorate the top with the bittersweet chocolate ganache and sprinkle with additional crushed candy canes as desired. Allow the ganache to set before serving.

Tips & Variations

For a stronger peppermint flavor, add 1/2 teaspoon of peppermint extract to the dough along with the vanilla.

Replace crushed candy canes with chopped peppermint candies or Andes mints for a different texture and flavor.

If you don’t have a tart pan with a removable bottom, line a springform pan with parchment paper to make removal easier.

Use a double boiler instead of a heatproof bowl over simmering water to melt chocolates gently and prevent burning.

Storage

Store the cookie cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. If refrigerated, bring to room temperature before serving for the best texture. Leftover cake can also be frozen wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight in the fridge before serving.

FAQs

Can I use regular baking powder instead of baking soda?

It’s best to use baking soda as called for because it reacts differently than baking powder and helps with the texture and rise of the cookie cake.

How do I prevent the cookie cake from sticking to the pan?

Greasing the tart pan well with cooking spray and allowing the cake to cool completely before unmolding will help prevent sticking and make removal easier.