This Halloween Cookie Cake is a fun and festive treat that’s perfect for any Halloween celebration. With a chewy cookie base, packed with chocolate chips and Halloween candy, it’s a sweet delight for kids and adults alike!
INGREDIENTS
- Unsalted butter: 1 cup, softened for a smooth and creamy cookie dough.
- Granulated sugar: 1 cup, adds sweetness and structure to the cookie cake.
- Brown sugar: 1 cup, packed, for a rich, caramel flavor.
- Large eggs: 2, to help bind the dough and add moisture.
- Vanilla extract: 1 teaspoon, enhances the overall flavor.
- All-purpose flour: 3 1/4 cups, provides the base for the cookie dough.
- Baking soda: 1 teaspoon, helps the cookie cake rise evenly.
- Salt: 1/2 teaspoon, balances the sweetness.
- Chocolate chips: 1 cup, adds pockets of melty chocolate in every bite.
- Halloween candy: 1 cup (e.g., candy corn, M&Ms), adds a festive touch to the cookie cake.
- Buttercream frosting: 1 cup, store-bought or homemade, for spreading on top of the cooled cookie cake.
- Halloween sprinkles: For decoration, adds a colorful, spooky flair to the finished cake.
INSTRUCTIONS
- Step 1: Preheat the Oven
- Start by setting your oven to 350°F (175°C) and greasing a 12-inch round pizza pan to ensure easy removal of the cookie cake.
- Step 2: Prepare the Dough
- In a large mixing bowl, cream together the softened butter with the granulated sugar and brown sugar until the mixture is smooth and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined. Fold in the chocolate chips and Halloween candy.
- Step 4: Spread the Dough
- Evenly spread the cookie dough onto the prepared pizza pan, pressing it into an even layer with a spatula.
- Step 5: Bake the Cookie Cake
- Bake in the preheated oven for 20-25 minutes, or until the edges turn golden and a toothpick inserted into the center comes out clean.
- Step 6: Cool and Decorate
- Allow the cookie cake to cool completely in the pan. Once cooled, spread the buttercream frosting over the top and sprinkle generously with Halloween sprinkles for a festive finish.
- Step 7: Serve
- Cut the cookie cake into slices and serve to your guests, making your Halloween celebration extra sweet and spooky!
Serving and Storage Tips
- Serve this Halloween Cookie Cake at room temperature for the best texture and flavor.
- Pair it with a scoop of vanilla ice cream for an extra indulgent treat.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep the frosting fresh.
- If freezing, wrap slices tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Helpful Notes
- For a thicker cookie cake, use a smaller pan and increase the baking time slightly to ensure the center is fully cooked.
- Feel free to customize the Halloween candy mix with your favorites, like mini peanut butter cups or spooky-themed chocolates.
- If using homemade buttercream, try adding a few drops of orange food coloring to match the Halloween theme.
Tips from Well-known Chefs
- Chef Duff Goldman suggests letting the cookie cake cool completely before frosting to prevent the buttercream from melting.
- Pastry chef Christina Tosi recommends adding a pinch of salt to the frosting to balance the sweetness of the candy and cake.
- Chef Ina Garten advises using high-quality vanilla extract for a richer, deeper flavor in both the dough and frosting.