Peppermint White Chocolate Chip Cookie Cake Recipe from Scratch
Peppermint White Chocolate Chip Cookie Cake Recipe from Scratch is soft, rich, and chewy in the center and edges decorated with Peppermint Buttercream Frosting. Studded with White Chocolate Chips and Crushed Holiday Candy Canes this cookie cake recipe is perfect for holidays.
1TeaspoonPure Peppermint Extractdo not substitute with Spearmint extract or Mint extract
1TeaspoonPure Vanilla Extract
2CupsAll-Purpose Flourspooned and leveled (240g)
1TeaspoonBaking Soda
1½CupWhite Chocolate Chips225g
Peppermint Buttercream Frosting (OPTIONAL)
1CupSoftened Salted Butter
1½CupIcing Sugar
1TeaspoonPeppermint Extract
½TeaspoonPure Vanilla Extract
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INSTRUCTIONS
Preheat oven to 350F or 180C and grease a 9-inch springform cake pan with non-stick cooking spray or brush with vegetable oil. Set Aside.
Using a handheld mixer or stand mixer with a paddle attachment whisk butter for 2-minutes until light and fluffy. Add granulated sugar and whisk well on medium speed for 1-minute. Add one egg and one egg yolk and mix it in. Scrape down the sides and bottom of the pan as per your needs. Finally, add Peppermint extract and pure vanilla extract and mix well at medium-high speed.
Gradually add flour in parts followed by baking soda. Whisk on a very low speed until combined. The cookie dough should be quite thick. See the image for a better visual.
Finally, add White Chocolate Chips and mix well using a rubber spatula or a wooden spatula until evenly combined.
Press the cookie dough on the bottom of a greased baking pan. Bake for 25-30 minutes or until the cake top is slightly brown. It could also take up to 30-minutes. All ovens work differently. Test with a toothpick. If it comes out with a few moist (not wet) crumbs then it's done. To prevent over-browning on the edges you can cover the cookie cake with an aluminium foil at 15-minute mark. Once the cake is baked, remove from oven and keep it on a wire rack. Once the cake has cooled down to room temperature, use a sharp knife and loosen it from the sides. Serve directly from the pan or do the frosting.The Peppermint Buttercream frosting is optional. You can also decorate with whipped cream frosting.
Whisk butter at high speed for 2-minutes until light and fluffy. Add icing sugar (1/2 cup) at a time and whisk well. If it's too thick you can use 1-2 teaspoons of milk. Add Vanilla extract and Peppermint extract and mix well. Transfer it to a piping bag with a nozzle of your choice. Snip the edge of the piping bag and do a beautiful frosting on the cookie cake. Decorate the cake with white chocolate chips and crushed peppermint candy canes.
Video
Notes
Springform Pan: Use a Springform pan. It helps take out the cookie cake easily.
Egg and Egg Yolk: Add one egg and one egg yolk brings a rich and chewy texture to your cookie cake.
Nutrition
Nutrition Facts
Peppermint White Chocolate Chip Cookie Cake Recipe from Scratch
Amount Per Serving
Calories 7203Calories from Fat 4167
% Daily Value*
Fat 463g712%
Saturated Fat 288g1800%
Trans Fat 15g
Polyunsaturated Fat 19g
Monounsaturated Fat 122g
Cholesterol 1219mg406%
Sodium 4339mg189%
Potassium 1246mg36%
Carbohydrates 732g244%
Fiber 7g29%
Sugar 538g598%
Protein 52g104%
Vitamin A 11696IU234%
Vitamin C 1mg1%
Calcium 717mg72%
Iron 13mg72%
* Percent Daily Values are based on a 2000 calorie diet.
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