Halloween Cookie Cake (Print version)

A chewy chocolate chip cookie cake topped with orange buttercream, candy eyes, and Halloween sprinkles for an easy party dessert.

# Ingredients:

For the cookie cake

01 - 1/2 cup (113 g) unsalted butter, melted and cooled for 5 minutes
02 - 1/2 cup (100 g) packed light brown sugar
03 - 1/4 cup (50 g) granulated sugar
04 - 1 large egg
05 - 1 large egg yolk
06 - 2 teaspoons vanilla extract
07 - 1 1/2 cups (190 g) all-purpose flour
08 - 1 teaspoon cornstarch
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine salt
11 - 3/4 cup (130 g) semi-sweet chocolate chips, plus 2 tablespoons for topping
12 - 1/3 cup Halloween sprinkles or candy-coated chocolate pieces

For the orange buttercream

13 - 1/2 cup (113 g) unsalted butter, softened
14 - 1 3/4 cups (210 g) powdered sugar
15 - 1 teaspoon vanilla extract
16 - Pinch of fine salt
17 - 2-3 tablespoons milk
18 - Orange gel food coloring, as needed

For decorating

19 - 2 tablespoons candy eyes
20 - 2 tablespoons Halloween sprinkles
21 - 1/4 cup chocolate chips or dark candy pieces for the face and border

# Instructions:

01 - Heat the oven to 350 F. Grease a 10-inch round cake pan and line the bottom with parchment paper.
02 - Stir melted butter, brown sugar, and granulated sugar in a large bowl until smooth. Mix in the egg, egg yolk, and vanilla.
03 - Fold in flour, cornstarch, baking soda, and salt just until combined. Stir in 3/4 cup chocolate chips and the Halloween sprinkles or candy pieces.
04 - Press the dough evenly into the pan and scatter 2 tablespoons chocolate chips on top. Bake for 18-20 minutes, until the edges are golden and the center is set but still soft.
05 - Cool in the pan for 20 minutes, then turn out onto a rack and cool fully before frosting.
06 - Beat softened butter until creamy. Add powdered sugar, vanilla, salt, 2 tablespoons milk, and orange gel coloring. Beat until fluffy, adding more milk only if needed.
07 - Spread frosting over the cooled cookie cake. Add candy eyes, sprinkles, and chocolate pieces for a face or border. Slice into wedges and serve.

# Good to know:

01 - Cool the cookie cake fully before frosting so the buttercream stays creamy.
02 - Best decorated the day it is served.
03 - Store covered at room temperature for up to 2 days.

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