Halloween Cookie Cake
This Halloween cookie cake takes all the best parts of your favorite cookie—soft, chewy, and rich—and transforms it into a crowd-pleasing centerpiece for your spooky celebrations.
Equipment
- Mixing Bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Baking sheet or round cake pan
- Parchment paper
- Cooling Rack
- Small bowls and spoons (optional)
Ingredients
For the Cookie Cake
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips or your favorite mix-ins like M&Ms, Reese’s pieces, or candy corn
For Decoration
- 1 cup powdered sugar
- 2 –3 tbsp milk
- 1 tsp vanilla extract
- Food coloring orange, black, green, or whatever spooky shades you love
- Halloween sprinkles or candy for accents
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Line a round cake pan or baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Pro Tip: If using a round cake pan, lightly grease it with butter before adding parchment for extra security.
Step 2: Cream the Butter and Sugars
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar.
- Use an electric hand mixer or stand mixer to beat on medium speed until light and fluffy (about 2–3 minutes).
- Pro Tip: Scrape down the sides of the bowl once or twice to make sure everything is evenly mixed.
Step 3: Add Eggs and Vanilla
- Crack in the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract until fully combined.
- Your mixture should be smooth and glossy at this point.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Pro Tip: Don’t overmix here—overworking the dough can make the cookie cake tough.
Step 5: Fold in Chocolate Chips or Candy
- Using a spatula, gently fold in your chocolate chips or chosen mix-ins until evenly distributed.
- Make sure they’re not all sinking to the bottom—give the spatula a few careful folds.
Step 6: Shape the Cookie Cake
- Transfer the dough to your prepared pan.
- Use a spatula to smooth the top into an even layer.
- Pro Tip: For a perfectly round cake, lightly press the dough into the edges of the pan without overworking it.
Step 7: Bake
- Place the cookie cake in the preheated oven and bake for 25–30 minutes, or until the edges are golden and the center is set.
- Check at the 25-minute mark; it should still look slightly soft in the middle—it will firm up as it cools.
Step 8: Cool Completely
- Remove the cookie cake from the oven and let it cool in the pan for 10 minutes.
- Transfer it to a cooling rack to cool completely before decorating.
- Pro Tip: Cooling fully prevents the icing from melting and ensures your decorations stay crisp.
Step 9: Decorate
- Mix powdered sugar, milk, and vanilla to make a smooth icing. Divide into small bowls and add food coloring.
- Use spoons, piping bags, or even a zip-top bag with a corner snipped to decorate with spooky designs, cute faces, or Halloween patterns.
- Sprinkle on candy or themed sprinkles for extra flair.
Notes
Nutritional Value (per serving)
- Calories: 410
- Carbohydrates: 55g
- Protein: 4g
- Fat: 20g
- Cholesterol: 55mg
- Sodium: 220mg
- Fiber: 2g
- Sugar: 35g