Peppermint Cookie Cake
This cookie cake features a delicious blondie base made with brown butter, hints of peppermint, and semi-sweet chocolate! It's decorated like a Christmas Wreath, but can be made at any time of the year.
Servings: 8
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.