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Decadent Peppermint Bark Cookie Cake for the Holidays

This Peppermint Bark Cookie Cake for the Holidays brings festive cheer to your table with its rich layers of chocolate, buttery cookie goodness, and refreshing peppermint. Topped with light whipped cream, it's a showstopper dessert that balances sweetness and texture, making every slice a delightful surprise.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup crushed peppermint candies
  • 1 cup whipped cream for topping
  • Additional crushed peppermint for garnish

Method
 

  1. Preheat your oven to 350°F (180°C) and prepare a round cake pan with parchment paper and cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Fold in the chocolate chips and crushed peppermint candies.
  7. Spread the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  10. Once cooled, frost the top with whipped cream and sprinkle additional crushed peppermint on top.
  11. Slice, serve, and enjoy your beautiful Peppermint Bark Cookie Cake!

Notes

For best results, serve the cake shortly after frosting to maintain the whipped cream's texture. Consider pairing this cake with a warm beverage to enhance the cozy experience.