Jevay Baking for the holidays makes me giddy inside! I just want to scream “SANTA!” like Buddy in Elf. Is it me, or does everything during the holidays taste ten times better? Maybe it is me! Either way, this blondie cookie cake is perfect for the holidays! I’m using my blondie recipe which is infused with brown butter and the best chocolate this side of heaven!
Why a blondie, you ask? Blondies are the other (albeit better) sister to the brownie. Instead of using cocoa, I ditch the powder and go for more vanilla and brown sugar. The same fix-ins can be used in blondie that you would in a brownie. I usually like to add toasted walnuts and pecans, cranberry, and various types of chocolate. For the holiday season I am beholden to peppermint chips and peppermint bark! It’s only right.
History of Peppermints
But where did peppermints come from anyway? Let’s take a little trip down history lane. Peppermints, as we know them today, originated as a combination of culinary and medicinal uses for peppermint (the plant) and the tradition of hard-candy making. Peppermint is a hybrid plant (watermint + spearmint) that’s native to Europe and the Middle East. It was primarily used thousands of years ago by ancient Egyptians, Greeks, and Romans to sooth digestion and treat colds.
During the 17th and 18th century, sugar become more available and candy-making technology improved. Due to this, we begin to see hard candies like peppermints emerge in Europe. Peppermint oil would be infused into these treats to create the refreshing and cooling effect we associate with mint candies. You would also get that refreshing effect in tooth powders and in 1873 Colgate introduced the first mass-produced toothpaste in a jar which contained peppermint flavor to make the product more appealing.
Now, the popular striped red-and-white peppermint candies we commonly think of likely originated in the 19th century, influenced by the growing association of peppermint with Christmas traditions in Germany and the United States. These candies grew in popularity and were mass-produced over time becoming iconic holiday treats or being included in holiday treats and that brings us to today!
Baking Elements
Here’s how I’m able to make this blondie holiday forward and incredibly tasty.
Peppermint extract vs. vanilla extract: I opted out of using peppermint extract because unless you have a gentle hand, it’s far too strong. Instead I use vanilla extract as I would with most recipes. However, if you want to use peppermint extract you can. Use no more than a fourth of a teaspoon. It will be more than enough.
Brown Butter: Brown butter is an ingredient that can enhance almost every dessert recipe. Browned butter has the milk solids cooked out and what you’re left with is a nuttier brown butter that can be used immediately, or cooled down to behave as room temperature butter. You can watch how I make brown butter here.
Peppermint Chips and Peppermint Bark: The mint flavor for this cookie cake comes from the chocolate. Trader Joe’s has the most delicious peppermint chips and Ghiradelli has dark chocolate peppermint bark. I use a cup of peppermint chips and one peppermint bark bar to get the distinct peppermint flavor.
Semi-sweet Baker’s Chocolate: I swear by Baker’s chocolate. This chocolate is so versatile and when chopped is the perfect chocolate for cookies! I rarely use milk chocolate for anything and the balance of sweetness in this bar is great for my taste.
Making this cookie cake is very easy! I prefer to use a springform pan like this, but any circular pan will work. You could also bake these in a 9×13 rectangular dish. This way you could make a proper square blondie. Whatever pan you decide to use, make sure that you line it with parchment paper. This will allow for easy release.
I really hope that you make this cookie cake! Even if you don’t make this for the holiday, you can use relevant colors for icing, or ditch the icing altogether and enjoy the cookie cake on its own with a good scoop of ice cream! The recipe is below!
Happy reading. Happy Eating!
Jevay
Peppermint Cookie Cake
Ingredients
- 3/4 cup brown butter
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups AP flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup peppermint chips
- 1 Ghiradelli Dark Chocolate Peppermint Bark Bar
Icing
- 3/4 cup butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 bag M&Ms
Instructions
Cookie Cake
- Preheat the oven to 350F and line a 9-10 inch springform pan with parchment paper. Chop your chocolate and set aside.
- Brown your butter (allow it to cool slightly) and add it to the sugars in an electronic mixer.
- Mix until combined and add the eggs and vanilla.
- Add the dry ingredients into the mixer and mix until combined.
- Add the chopped chocolate and transfer the cookie dough to the springform pan.
- Bake for 45-50 minutes checking after 40 minutes for doneness. The center can be soft set, but you are looking for set edges. When done, allow to cool for 20-30 minutes before slicing. Allow to cool for at least 1 hour before decorating.
Icing and Decor
- Add the softened butter to the mixer and whip for at least 5 minutes.
- Add in the powdered sugar, vanilla, and salt and let the icing whip for another 5-6 minutes
- Add in the icing color and allow the icing to whip for another 3-4 minutes. Continue to add color until your desired color is achieved
- Scoop the icing into a piping bag with a tip.
- Pipe circles onto the cookie cake after it’s cooled and adorn with M&Ms
Notes
- If you don’t want to use peppermint chocolate you can use 1/4 tsp of peppermint extract.
- You can add whatever you’d like to the cookie cake. I like to add nuts or dried cranberries when I don’t use peppermint.
