Description
This Peppermint Bark Cookie Cake is a festive and indulgent holiday treat featuring a rich cocoa cookie base studded with crushed candy canes, topped with luscious white and bittersweet chocolate ganaches and more candy cane pieces for a crunchy, minty finish. Perfect for holiday parties or as a special seasonal dessert, this tart pan cookie cake combines the flavors of peppermint bark with a soft, chewy cookie texture.
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 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
Ganache and Decoration
- 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
- Prepare the Tart Pan: Grease a 9″ fluted tart pan with a removable bottom using cooking spray to prevent sticking.
- Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat together 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 1 more minute until fully incorporated.
- Add Dry Ingredients and Candy Canes: Mix in the all-purpose flour and unsweetened cocoa powder until the dough starts to clump. Gently fold in the crushed candy canes for that signature minty crunch.
- Form the Cookie Cake Base: Transfer the dough into the prepared tart pan. Press it evenly across the bottom and about 1/2 inch up the sides to create a uniform layer. Place the pan on a baking sheet and refrigerate for 2 hours to firm up.
- Preheat Oven and Bake: Position a rack in the center of the oven and preheat to 325°F (163°C). Place the baking sheet with the tart pan in the oven and bake for 18 to 24 minutes until the top is just set and the edges start pulling away from the pan.
- Press and Cool: While the cookie cake is still warm, gently press down on the center and then around towards the edges with a measuring cup, flattening slightly. Allow the cookie cake to cool completely in the pan, then unmold it carefully.
- Prepare Ganaches: In two separate medium heatproof bowls, combine the white chocolate with 4 tablespoons of heavy cream, and bittersweet chocolate with the remaining 2 tablespoons of cream.
- Melt Chocolate Mixtures: Fill a small pot with about 1 inch of water and bring it to a boil, then reduce to a simmer. Place the white chocolate bowl over the pot, stirring every few seconds until melted and smooth, about 90 seconds. Remove from heat. Repeat the process with the bittersweet chocolate bowl, melting smoothly for about 1 minute.
- Assemble the Cookie Cake: Stir the white chocolate ganache to loosen it if needed, then spoon it evenly over the cooled cookie cake base. Use an offset spatula to smooth it out evenly.
- Decorate: Drizzle or dollop the bittersweet chocolate ganache artistically over the white chocolate layer. Sprinkle additional crushed candy canes on top as decoration. Let the ganache set before serving.
Notes
- Using a tart pan with a removable bottom makes unmolding the cookie cake easy and clean.
- Be careful not to overbake; the cookie cake should just be set in the center.
- Adjust the amount of crushed candy canes according to your taste preference for minty crunch.
- For a smoother ganache, stir gently and rewarm slightly if it becomes too thick before spreading.
- Store leftover cookie cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peppermint bark, cookie cake, holiday dessert, peppermint cookie, chocolate ganache, festive treat
