Ingredients

¾ cup butter (softened to room temperature)

½ cup sugar

½ cup brown sugar

1 large egg

2 tablespoons heavy cream

1 teaspoon vanilla extract

½ teaspoon peppermint extract

2 ¼ cups flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups white chocolate chips

½ cup crushed candy cane

½ cup butter (for frosting)

2 cups powdered sugar

1-2 tablespoons heavy cream (for frosting)

¼ teaspoon peppermint extract (for frosting)

Crushed peppermint (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate and set it aside.

Step 2: In a large bowl, beat the softened butter, sugar, and brown sugar together until creamy, about 3 minutes. Add the egg, heavy cream, vanilla extract, and peppermint extract, then mix well to combine.

Step 3: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, stirring until just combined.

Step 4: Fold in the white chocolate chips and crushed candy cane pieces until they are evenly distributed throughout the dough.

Step 5: Press the dough evenly into the prepared pie plate. Bake in the preheated oven for 30 to 40 minutes, or until the top is golden and puffed, and a toothpick inserted into the center comes out clean.

Step 6: Allow the cookie cake to cool completely before frosting.

Step 7: To make the frosting, beat together the butter, powdered sugar, 1 tablespoon heavy cream, and peppermint extract in a medium bowl until smooth. Adjust the consistency by adding more powdered sugar or heavy cream as needed.

Step 8: Spread or pipe the frosting over the cooled cookie cake and sprinkle with additional crushed peppermint for garnish.

Tips & Variations

For a stronger peppermint flavor, increase the peppermint extract slightly in both the dough and frosting, but be cautious as it can be overpowering.

Use mini white chocolate chips for better distribution throughout the cookie cake.

Try substituting crushed peppermint candies with chopped Andes mints for a creamy mint-chocolate twist.

If you prefer a thinner frosting, use only 1 tablespoon of heavy cream; for thicker, add a little more powdered sugar.

FAQs

Can I make this cookie cake without peppermint extract?

Yes, you can omit the peppermint extract for a classic sugar cookie cake flavor. You might want to add a little extra vanilla or almond extract to enhance the taste.

Can this recipe be made gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Baking time may vary slightly, so check the cake regularly as it bakes.