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This Halloween Cookie Cake is the perfect treat to get you in the spooky spirit! Combining the best of both worlds—soft, chewy cookie and rich, creamy frosting—this dessert is as festive as it is delicious. The base is a classic cookie dough made with softened butter, granulated sugar, and brown sugar, which creates a rich and flavorful cake. To add even more Halloween fun, chocolate chips and colorful candies like candy corn and M&Ms are mixed into the dough. After baking, the cookie cake is topped with a layer of buttercream frosting and decorated with Halloween-themed sprinkles, making it a show-stopping dessert for any Halloween celebration.
INGREDIENTS- Unsalted butter: 1 cup, softened, for a rich and chewy cookie base
- Granulated sugar: 1 cup, for sweetness
- Brown sugar: 1 cup, packed, adds a deep flavor and moisture
- Large eggs: 2, for structure and richness
- Vanilla extract: 1 teaspoon, for flavor
- All-purpose flour: 3 1/4 cups, provides structure
- Baking soda: 1 teaspoon, helps the cookie cake rise
- Salt: 1/2 teaspoon, balances the sweetness
- Chocolate chips: 1 cup, for melty goodness in every bite
- Halloween candy: 1 cup (e.g., candy corn, M&Ms), for a festive touch
- Buttercream frosting: 1 cup (store-bought or homemade), for a sweet topping
- Halloween sprinkles: For decoration, adds a festive flair
- Step 1:
- Preheat your oven to 350°F (175°C). Grease a 12-inch round pizza pan or similar.
- Step 2:
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Step 3:
- In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until combined. Stir in chocolate chips and Halloween candy.
- Step 4:
- Spread the dough evenly in the prepared pan. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Step 5:
- Allow the cookie cake to cool completely before frosting. Spread buttercream frosting on top and decorate with Halloween sprinkles.
- Serve the cookie cake as a centerpiece dessert for your Halloween party or slice it up for a sweet treat to share with friends.
- Store the cookie cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a fun twist, try using different types of Halloween candy in the cookie dough, such as mini peanut butter cups or chopped chocolate bars.
- If you prefer a softer cookie cake, bake it for a few minutes less to achieve a gooey center.
Tips from Well-Known Chefs
- To achieve a perfectly even layer of cookie dough in the pan, press it down gently with a piece of parchment paper. - Chef Alton Brown
Halloween Cookie Cake is not just a delicious dessert—it’s a festive and fun addition to any Halloween celebration. The combination of a soft, chewy cookie base and the rich, creamy frosting makes it an irresistible treat, while the colorful Halloween candies and sprinkles add a touch of holiday spirit. Whether you’re hosting a Halloween party or looking for a special dessert to share with family, this cookie cake is sure to be a hit. Its large size and easy-to-slice shape make it perfect for sharing, and the customizable decorations allow you to get creative with your spooky designs.
FAQsCan I make the cookie dough ahead of time?
Yes, you can prepare the cookie dough a day in advance and store it in the refrigerator. Just let it come to room temperature before spreading it in the pan.
What can I use instead of buttercream frosting?
If you prefer, you can use cream cheese frosting or a simple glaze made with powdered sugar and milk.
How do I prevent the cookie cake from sticking to the pan?
Grease the pan well with butter or non-stick spray, or line it with parchment paper for easy removal.
Can I use other types of candy?
Absolutely! Feel free to mix in your favorite candies, such as mini chocolate bars, Reese's Pieces, or even chopped Oreos.
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