Halloween Cookie Cake

If you’re looking for a fun, festive dessert to celebrate Halloween or just to enjoy a cozy family gathering, this Halloween Cookie Cake is the perfect choice! It’s not just any cookie cake; it’s loaded with mini chocolate chips and topped with colorful buttercream icing that will make your taste buds dance. The scarily cute candy eyeballs and little spiders add a delightful touch that makes this treat truly special.

What I love most about this recipe is how simple it is to whip up, making it ideal for those busy weeknights when you want something sweet without all the fuss. Plus, kids absolutely adore helping out in the kitchen, especially when decorating this spooky masterpiece!

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps, you can have this cookie cake ready in no time.
• Family-Friendly Fun: Decorating with candy eyeballs and sprinkles turns baking into a fun family activity.
• Make Ahead Convenience: You can prepare the dough in advance and chill it for 1-3 days—perfect for planning ahead.
• Delicious Flavor: The combination of brown sugar and chocolate chips creates a rich, indulgent flavor that everyone will love.
• Customizable Decorations: Get creative with toppings! Use any fun Halloween-themed treats you have on hand.

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that you might already have in your pantry. Let’s gather everything we need to create this delightful Halloween Cookie Cake!

For the Cookie Cake

• ¾ cup unsalted butter (1 + 1/2 sticks)
• ¾ cup light brown sugar (150 grams)
• ¼ cup granulated sugar (50 grams)
• 1 large egg
• 2 tsp pure vanilla extract
• 2 cups unbleached all-purpose flour (240 grams)
• 2 tsp cornstarch
• 1 tsp baking soda
• ½ tsp fine sea salt
• 1 cup mini semi-sweet chocolate chips (plus extra for topping)

For the Buttercream Frosting

• ½ cup unsalted butter (1 stick, softened to room temp.)
• 1 ½ cups powdered sugar (180 grams)
• 1-2 TBSP heavy cream (or heavy whipping cream)
• ½ tsp vanilla extract
• ⅛ tsp fine sea salt

For the Chocolate Drizzle

• 3 oz bittersweet or semi-sweet chocolate bar or chocolate chips (85 grams)
• 5 TBSP unsalted butter (71 grams)
• 1-2 tsp unsweetened cocoa powder
• 1 tsp pure vanilla extract
• 2-3 TBSP heavy cream (as needed)
• 1.5 cups powdered sugar (170 grams)
• ⅛ tsp fine sea salt

Variations

This Halloween Cookie Cake is wonderfully flexible! Here are some fun variations to try:

• Mix up the Chips: Swap mini semi-sweet chocolate chips for white chocolate or butterscotch chips for a different flavor profile.
• Add Nuts: Incorporate some chopped nuts like walnuts or pecans into the batter for added crunch.
• Go Spooky with Flavors: Experiment by adding a dash of pumpkin spice or cinnamon to the dough for a fall twist!
• Decorate Differently: Instead of candy eyeballs, use gummy worms or other fun candies to create your own spooky designs.

How to Make Halloween Cookie Cake

Step 1: Chill Your Dough

Before we begin, I’m begging you to take the optional advance prep and refrigerate the dough for at least 24 hours. This step enhances both flavor and texture! When you’re ready to bake, let the chilled dough sit out on the counter until soft enough to work with.

Step 2: Prepare Your Ingredients

Let’s make a cookie cake! Start by bringing your butter and egg to room temperature. To speed things up, unwrap the butter and slice it into smaller pieces. It’s ready when you can leave a light imprint with your thumb.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. This mix ensures even distribution of leavening agents throughout your dough.

Step 4: Cream Butter and Sugars

In your stand mixer fitted with a paddle attachment, cream together the softened butter and both sugars. Start at low speed and gradually increase it over about two minutes until fluffy. Scraping down the sides occasionally helps achieve perfect consistency.

Step 5: Add Egg and Vanilla

Next, add in your egg and vanilla extract. Mix on medium speed until just combined—this adds richness to our dough!

Step 6: Incorporate Dry Ingredients

Slowly add your flour mixture while mixing on low speed. This prevents flour from flying everywhere!

Step 7: Fold in Chocolate Chips

Once almost combined, fold in those delicious mini chocolate chips gently. Be careful not to over-mix; we want tender cookies!

Step 8: Chill Again

Take your dough and place it on plastic wrap or parchment paper. Wrap securely and refrigerate overnight or up to three days for best results.

Now you’re all set to bake this marvelous Halloween Cookie Cake! Enjoy every sweet moment of making it as much as you’ll enjoy devouring it later!

Pro Tips for Making Halloween Cookie Cake

Creating this Halloween Cookie Cake is a fun and rewarding experience, and with a few extra tips, you can ensure it turns out perfectly every time!

• Chill the Dough: Letting your dough rest in the refrigerator not only enhances the flavor but also makes it easier to handle when pressing into the pan. It helps develop that chewy texture we all love.

• Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature before mixing. This creates a smoother batter and helps incorporate air, leading to a fluffier cookie cake.

• Don’t Overmix: When adding the flour mixture and chocolate chips, mix just until incorporated. Overmixing can lead to a dense cookie cake rather than the soft, chewy texture we want.

• Experiment with Toppings: Feel free to get creative with your toppings! Adding different types of candy or sprinkles can personalize your cake and make it even more festive for Halloween.

• Check for Doneness: Keep an eye on your cookie cake while it’s baking. It should be golden around the edges but still soft in the center. Remember, it will continue cooking as it cools!

How to Serve Halloween Cookie Cake

Presenting your Halloween Cookie Cake in a fun and festive way will make it even more enjoyable for everyone. Here are some creative ideas to serve this delightful treat!

Garnishes

• Candy Eyeballs: These spooky decorations are easy to add and instantly transform your cookie cake into a Halloween masterpiece.
• Sprinkles: Use colorful sprinkles that match your Halloween theme to add an extra pop of color on top of the frosting.
• Chocolate Spider Web: Drizzle chocolate over the top for an artistic touch that mimics a spider web—perfect for setting the mood!

Side Dishes

• Pumpkin Spice Ice Cream: The creamy texture pairs beautifully with the warm, gooey cookie cake, enhancing its sweet flavors.
• Whipped Coconut Cream: A dairy-free option that adds lightness and pairs well with the richness of the cookie cake.
• Fresh Fruit Salad: A refreshing side that balances out the sweetness of the dessert; consider using seasonal fruits like apples and pears.
• Hot Chocolate: For those chilly October nights, serving hot chocolate alongside your cookie cake can create a cozy dessert experience.

Now you’re all set to whip up this delicious Halloween Cookie Cake! Whether it’s for a spooky gathering or just because you want something sweet, this recipe is sure to be a hit. Enjoy every bite!

Make Ahead and Storage

This Halloween Cookie Cake is not only a delightful treat but also perfect for meal prep! You can make the dough in advance, allowing the flavors to develop beautifully, which makes it an excellent option for busy days or festive gatherings.

Storing Leftovers

• Allow the cookie cake to cool completely before storing.
• Wrap it tightly in plastic wrap or place it in an airtight container.
• Store at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing

• To freeze, let the cookie cake cool completely and then slice it into portions.
• Wrap each slice individually in plastic wrap and place them in a freezer-safe bag or container.
• The cookie cake can be frozen for up to 3 months. Just make sure to label the date!

Reheating

• For best results, allow frozen slices to thaw overnight in the refrigerator.
• To warm up, place a slice on a microwave-safe plate and heat for about 15-20 seconds, or until warmed through.
• Alternatively, reheat in an oven at 350°F (175°C) for about 5-10 minutes until just warmed.

FAQs

Here are some common questions you might have about this spooky treat!

What makes this Halloween Cookie Cake special?

This Halloween Cookie Cake is special because it combines a soft and chewy cookie texture with festive decorations like colorful buttercream icing and candy eyeballs. It’s perfect for celebrating the Halloween spirit with family and friends!

Can I prepare the Halloween Cookie Cake dough ahead of time?

Yes! In fact, chilling the dough enhances its flavor and texture. You can refrigerate it for up to 3 days before baking, making it an easy option for meal prep during the busy Halloween season.

How should I decorate my Halloween Cookie Cake?

You can get creative with your decorations! Use colorful buttercream frosting, candy eyeballs, spooky sprinkles, or edible spiders to bring your Halloween Cookie Cake to life. Have fun with it!

What are some alternatives if I can’t find mini chocolate chips?

If mini chocolate chips aren’t available, you can chop regular semi-sweet chocolate bars into small pieces. Alternatively, consider using white chocolate chips or any other type of chocolate that suits your taste!

Final Thoughts

I hope this Halloween Cookie Cake brings joy to your festive celebrations! It’s not just a dessert; it’s a wonderful way to create memories with loved ones while indulging in something deliciously sweet. Enjoy making this fun treat, and don’t hesitate to share your creations with me! Happy baking!