Candy Cane Cookie Cake

Sugar OVERLOAD.

I’ve probably had more sweets in the last week than I have all year. I can’t wait to get back on keto at the beginning of the New Year, but for now I’m soaking up the holiday treats.

This cookie cake I made for work on Monday is probably the sweetest thing I’ve done so far. I’m talking sugar on top of sugar on top of sugar. There’s two cups of powdered sugar in the frosting ALONE. Add onto that regular sugar for the cookie part, then Hershey’s candy cane kisses mixed in AND on top of the cake. Wowza.

This Christmas dessert is really rich, so little sections are all you need to eat. If you’ve got a high tolerance to sweets, you’ll be fine. As for me, I almost went into shock when I took a bite! It’s delicious, don’t get me wrong, but I was without any sugar pretty much for 4 months this year—so my body isn’t accustomed to that much.

I have two favorite Christmas candies: Hershey’s peppermint bark bells (which are getting increasingly harder to find) and Hershey’s candy cane kisses. I’m not getting paid to write this, either, I just love Hershey’s Christmas candy. The little candy cane kisses are poppable and irresistible. I love those little candies.

This recipe just spoke to me because of that. Actual candy canes I usually take a pass on, but candy cane kisses are another story. Using that for a cookie or cookie cake means you’ve got yourself a really good holiday treat.

What’s your favorite Christmas candy? Do you make homemade candies? I’m real nervous to try and make homemade candies. The only thing I’ve ever thought about making is that crockpot chocolate covered peanuts. That recipe seems like an easy one. If we’re talking hard candies, or caramels, or even divinity—that’s way out of my cooking realm. I’ll leave that to the pros.

This “cookie cake” may not be shaped like a circle, but the base is one giant sugar cookie (with chopped kisses mixed in). The frosting is a cream cheese-butter cream hybrid that tastes incredible. Top the cake with as much chopped candies as your heart desires.

Enjoy!

Candy Cane Cookie Cake

• Servings: A dozen
• Time: 45 mins
• Difficulty: Medium
• Print

A large sugar cookie with chopped candy cane chocolate kisses with a sweet cream cheese topping.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1/2 tsp. almond extract
• 3 1/2 cups flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups finely chopped Hershey’s Candy Cane Kisses

For the frosting:

• 4 oz. cream cheese, softened
• 1/2 cup butter, softened
• 2 to 2 1/2 cups powdered sugar
• 1/2 tsp. vanilla
• 2-3 TBS. milk
• Extra Candy Cane Kisses for topping

Directions

1. Preheat oven to 350 degrees. Line a large rectangular baking dish with two sheets of parchment paper (one long-ways and one in the opposite direction, it makes for easier lifting later).
2. Beat butter and sugar in an electric mixer until creamy. Beat in eggs, vanilla and almond extract until well combined.
3. Slowly add in baking soda and salt. Add flour into mixer in 3 additions, keeping the mixer beating the whole time. Turn off mixer and add chopped candy. Using a spatula, fold candy into dough.
4. Press dough evenly onto the bottom of your prepared pan. Bake for 30-35 minutes or until edges are golden browned and top starts to crack and flake. Let cool in pan for 5 minutes, then in pan on wire rack until completely cooled.
5. Make the frosting: beat cream cheese and butter in electric mixer until well combined. Add vanilla. Add powdered sugar in 2 additions and continue beating until light and fluffy. If mixture is too dry, add milk. If too liquidy, add more sugar.
6. Frost cooled cookie cake with cream cheese frosting and top with chopped candies. Remove from pan and cut into bars.

Preheat oven to 350 degrees. Line a large rectangular baking dish with two sheets of parchment paper (one long-ways and one in the opposite direction, it makes for easier lifting later). Beat butter and sugar in an electric mixer until creamy. Beat in eggs, vanilla and almond extract until well combined.

Slowly add in baking soda and salt. Add flour into mixer in 3 additions, keeping the mixer beating the whole time.

Turn off mixer and add chopped candy. Using a spatula, fold candy into dough.

Press dough evenly onto the bottom of your prepared pan. Bake for 30-35 minutes or until edges are golden browned and top starts to crack and flake.

Let cool in pan for 5 minutes, then in pan on wire rack until completely cooled.

Make the frosting: beat cream cheese and butter in electric mixer until well combined. Add vanilla. Add powdered sugar in 2 additions and continue beating until light and fluffy. If mixture is too dry, add milk. If too liquidy, add more sugar.

Frost cooled cookie cake with cream cheese frosting and top with chopped candies. Remove from pan and cut into bars.