Cookie Cake (Print Version)
# Ingredients:
01 -
Brown sugar: 1/2 cup, lightly packed, for sweetness.
02 -
Granulated sugar: 1/2 cup, for sweetness.
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Salted butter: 3/4 cup, room temperature, for a rich base.
04 -
Egg: 1, for binding.
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Vanilla extract: 1 tsp, for flavor.
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All-purpose flour: 1 1/4 cups, for structure.
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Cocoa powder: 1/2 cup, for a chocolate flavor.
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Baking soda: 1 tsp, for leavening.
09 -
Chocolate chunks or chocolate chips: 1/2 - 3/4 cup, for a gooey chocolate texture.
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Candy corn: 1/2 - 3/4 cup, for a festive sweetness.
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Butter: 1/4 cup, for the frosting.
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Shortening: 1/4 cup, for a creamy frosting texture.
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Powdered sugar: 2 cups, for frosting sweetness.
14 -
Vanilla extract: 1/2 tsp, for frosting flavor.
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Cocoa powder: 1/4 cup, for chocolate frosting.
16 -
Water or milk: 2 tbsp, to adjust frosting consistency.
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9 or 10-inch cake pan and line it with parchment paper.
02 -
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
03 -
Add the egg and vanilla extract, mixing until fully combined.
04 -
Add the flour, cocoa powder, and baking soda, mixing until a thick, sticky dough forms. Fold in the chocolate chunks and candy corn.
05 -
Spread the cookie dough evenly in the prepared cake pan. Bake for 18-20 minutes, leaving the center slightly soft.
06 -
Let the cake cool completely before removing it from the pan.
07 -
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.
08 -
Add the remaining powdered sugar, gradually adding water or milk until the frosting reaches a creamy consistency.
09 -
Once the cookie cake is fully cooled, frost with chocolate icing and garnish with additional candy corn.
# Notes:
01 -
This cookie cake is perfect for Halloween celebrations, featuring festive candy corn and rich chocolate chunks.
02 -
Be sure to allow the cake to cool completely before frosting to avoid melting the icing.