Name: Cookie Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Brown sugar: 1/2 cup, lightly packed, for sweetness.; Granulated sugar: 1/2 cup, for sweetness.; Salted butter: 3/4 cup, room temperature, for a rich base.; Egg: 1, for binding.; Vanilla extract: 1 tsp, for flavor.; All-purpose flour: 1 1/4 cups, for structure.; Cocoa powder: 1/2 cup, for a chocolate flavor.; Baking soda: 1 tsp, for leavening.; Chocolate chunks or chocolate chips: 1/2 - 3/4 cup, for a gooey chocolate texture.; Candy corn: 1/2 - 3/4 cup, for a festive sweetness.; Butter: 1/4 cup, for the frosting.; Shortening: 1/4 cup, for a creamy frosting texture.; Powdered sugar: 2 cups, for frosting sweetness.; Vanilla extract: 1/2 tsp, for frosting flavor.; Cocoa powder: 1/4 cup, for chocolate frosting.; Water or milk: 2 tbsp, to adjust frosting consistency.

This Candy Corn Chocolate Chip Cookie Cake is the ultimate Halloween treat, combining the best of a classic cookie cake with festive candy corn. It’s rich, chocolatey, and soft in the center, with a perfectly sweet crunch from the candy corn. Easy to make and ideal for sharing at parties, this dessert is sure to be a hit with both kids and adults. Be sure to let it cool completely before adding the frosting, for a perfectly set, deliciously gooey cake.

The Candy Corn Chocolate Chip Cookie Cake is a festive delight perfect for Halloween celebrations. This sweet treat combines the rich, chewy texture of a classic cookie cake with the vibrant colors and sweetness of candy corn. It’s a simple yet indulgent dessert that brings a touch of spooky fun to any gathering. The chocolate frosting on top adds a creamy layer that enhances the gooey candy and chocolate chunks in every bite.

INGREDIENTS

Brown sugar: 1/2 cup, lightly packed, for sweetness
Granulated sugar: 1/2 cup, for sweetness
Salted butter: 3/4 cup, room temperature, for a rich base
Egg: 1, for binding
Vanilla extract: 1 tsp, for flavor
All-purpose flour: 1 1/4 cups, for structure
Cocoa powder: 1/2 cup, for a chocolate flavor
Baking soda: 1 tsp, for leavening
Chocolate chunks or chocolate chips: 1/2 - 3/4 cup, for a gooey chocolate texture
Candy corn: 1/2 - 3/4 cup, for a festive sweetness
Butter: 1/4 cup, for the frosting
Shortening: 1/4 cup, for a creamy frosting texture
Powdered sugar: 2 cups, for frosting sweetness
Vanilla extract: 1/2 tsp, for frosting flavor
Cocoa powder: 1/4 cup, for chocolate frosting
Water or milk: 2 tbsp, to adjust frosting consistency

INSTRUCTIONS

Step 1:: Preheat the oven to 350°F (175°C). Grease a 9 or 10-inch cake pan and line it with parchment paper.
Step 2:: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Step 3:: Add the egg and vanilla extract, mixing until fully combined.
Step 4:: Add the flour, cocoa powder, and baking soda, mixing until a thick, sticky dough forms. Fold in the chocolate chunks and candy corn.
Step 5:: Spread the cookie dough evenly in the prepared cake pan. Bake for 18-20 minutes, leaving the center slightly soft.
Step 6:: Let the cake cool completely before removing it from the pan.
Step 7:: To make the frosting, beat together the butter and shortening until smooth. Add the cocoa powder, vanilla, and half the powdered sugar, mixing until combined.
Step 8:: Add the remaining powdered sugar, gradually adding water or milk until the frosting reaches a creamy consistency.
Step 9:: Once the cookie cake is fully cooled, frost with chocolate icing and garnish with additional candy corn.

Serving and Storage Tips

Allow the cookie cake to cool completely before frosting to ensure a firm texture.
Store leftovers in an airtight container at room temperature for up to 3 days.

Helpful Notes

For an even richer chocolate flavor, use dark cocoa powder in the dough and frosting.
Adjust the amount of candy corn based on your sweetness preference.

Tips from Well-Known Chefs

Chef Tip: Add a pinch of espresso powder to enhance the chocolate flavor without overpowering the candy corn.

Why You’ll Love This Cookie Cake

This Candy Corn Chocolate Chip Cookie Cake is an easy, festive, and crowd-pleasing dessert perfect for Halloween. With gooey chocolate chunks, vibrant candy corn, and a rich chocolate frosting, it’s sure to be a hit at any spooky gathering.

How to Make the Perfect Cookie Cake

For best results, be sure to cream the butter and sugars thoroughly for a light, fluffy dough, and avoid overbaking to keep the center soft.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter, but add a pinch of salt to balance the sweetness.

Is candy corn necessary for this recipe?

No, you can skip the candy corn or replace it with more chocolate chips or festive sprinkles.

Can I make this cookie cake ahead of time?

Yes, you can make it a day in advance. Store in an airtight container and frost just before serving.

What if I don't have shortening for the frosting?

You can replace it with more butter, but the frosting may be slightly softer.

Summary

Candy Corn Chocolate Chip Cookie Cake is the perfect Halloween dessert. With a soft, chewy base that’s packed with chocolate chunks and gooey candy corn, this treat is as festive as it is delicious. The frosting adds an extra layer of sweetness, making it a hit at any Halloween party. This recipe is quick and easy to prepare, taking just 15 minutes of prep time and about 20 minutes to bake. Once cooled, the cookie cake is topped with chocolate frosting and garnished with extra candy corn, adding a fun and spooky touch.