Halloween Cookie Cake

If you’re looking for a dessert that brings smiles and screams of delight, then this Halloween Cookie Cake is just what you need! This treat combines the soft, chewy goodness of a cookie with the festive flair of a cake, making it perfect for Halloween parties, family gatherings, or even cozy nights in. It’s loaded with mini chocolate chips and topped with colorful buttercream icing—who can resist that? Plus, it’s so easy to whip up, you’ll wonder why you haven’t made it before!

I love how this Halloween Cookie Cake not only satisfies your sweet tooth but also doubles as a fun decoration piece. Imagine serving this at your next gathering—guests will love the playful candy eyeballs and spooky spiders! It’s a hit with both kids and adults alike, making it a versatile choice for any occasion.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and readily available ingredients, this recipe is perfect for bakers of all skill levels.
• Customizable Toppings: You can let your creativity shine by decorating with various sprinkles, candy eyeballs, or even seasonal treats!
• Make-Ahead Friendly: Prepare the dough in advance and chill it to enhance flavor and texture—perfect for busy days.
• Family Fun: Get the kids involved! Decorating the cake can be a fun family activity that everyone will enjoy.

Ingredients You’ll Need

Making this Halloween Cookie Cake is all about using simple, wholesome ingredients that are easy to find. Here’s what you’ll need to create this delightful treat:

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
• 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

For Decoration (Optional)

• Sprinkles
• Edible spiders
• Candy eyeballs

Variations

One of the best things about this Halloween Cookie Cake is its flexibility! Feel free to get creative with these variations:

• Add Nuts: Toss in some chopped walnuts or pecans for an extra crunch.
• Change the Chips: Swap mini chocolate chips for peanut butter chips or white chocolate chips for a different flavor twist.
• Spooky Sprinkles: Use Halloween-themed sprinkles like ghosts or pumpkins to make your cake even more festive.
• Gluten-Free Option: Substitute with gluten-free flour blend to accommodate dietary preferences.

How to Make Halloween Cookie Cake

Step 1: Chill Your Dough

Before we begin, I’m begging you to take my advice and refrigerate the dough for at least 24 hours. This step helps develop amazing flavors and an incredible texture. If you have time, chilling it for 1-3 days makes it even better! When you’re ready to bake, pull the dough out and let it sit on the counter until soft enough to work with.

Step 2: Soften Your Ingredients

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

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together your flour, cornstarch, baking soda, and salt. This step is crucial because it ensures that all dry ingredients are evenly distributed throughout your batter.

Step 4: Cream Butter and Sugars

Using a stand mixer fitted with a paddle attachment, cream together your softened butter, light brown sugar, and granulated sugar. Start on low speed for about 2 minutes until everything is well combined—don’t forget to scrape down the sides if needed!

Step 5: Add Egg and Vanilla

Now it’s time to mix in your large egg and vanilla extract into that beautiful buttery mixture. Beat it on medium speed for about 30-45 seconds until fully incorporated; this adds moisture and flavor!

Step 6: Combine Dry Ingredients

Gradually add your flour mixture into the wet ingredients while mixing on low speed. This helps prevent flour from flying everywhere!

Step 7: Fold in Chocolate Chips

When most of the flour is combined into a doughy consistency, gently fold in those delightful mini chocolate chips. Be careful not to over-mix at this point; we want those chocolate morsels intact!

Step 8: Refrigerate Dough Again

Transfer your dough onto plastic wrap or parchment paper and wrap it securely. Pop it in the fridge overnight or up to three days ahead of time—trust me; it’s worth it when you taste that enhanced flavor later on!

Pro Tips for Making Halloween Cookie Cake

Making a Halloween Cookie Cake can be a delightful experience, especially when you follow these simple tips to ensure your cake turns out perfectly every time!

• Chill the dough: Refrigerating the dough not only enhances the flavor but also helps the cookie cake hold its shape better during baking, leading to that perfect chewy texture.
• Use room temperature ingredients: Bringing your butter and eggs to room temperature allows for smoother mixing and better incorporation of ingredients, giving your cookie cake a light and fluffy result.
• Don’t over-mix: Once you add the flour mixture, mix just until combined. Over-mixing can lead to a dense texture instead of that desired soft and chewy bite.
• Check for doneness: The edges should be lightly golden while the center remains soft. Remember, it will continue to cook slightly after being removed from the oven!
• Be creative with decorations: Using fun toppings like candy eyeballs, sprinkles, or spooky spider decorations can make your cookie cake visually appealing and enhance the festive spirit of your Halloween celebration.

How to Serve Halloween Cookie Cake

Presenting your Halloween Cookie Cake in a fun and inviting way is key to impressing your guests. Here are some ideas on how to elevate this treat for any spooky gathering!

Garnishes

• Candy Corn: Sprinkle some candy corn around the edges of the cake or on top for a pop of color and a sweet crunch that perfectly complements the chocolate chips.
• Whipped Cream: A dollop of non-dairy whipped cream adds a creamy contrast that balances out the sweetness of the cookie cake beautifully.
• Chocolate Sauce: Drizzle some melted chocolate sauce over the top before serving for an extra indulgent touch that will have everyone reaching for seconds.

Side Dishes

• Pumpkin Spice Ice Cream: This seasonal favorite pairs wonderfully with the warm flavors of chocolate in your cookie cake, adding a cool and creamy element.
• Fruit Salad: A fresh fruit salad filled with seasonal fruits like apples, pears, and oranges offers a refreshing balance to the rich cookie cake.
• Hot Chocolate: Serve warm mugs of hot chocolate alongside your dessert for a cozy treat that’s perfect for chilly Halloween nights.
• Cheese Platter: A selection of cheeses can create an interesting contrast to the sweetness of the cookie cake. Choose mild cheeses like brie or goat cheese to keep things light.

Enjoy making this festive dessert, and let your creativity shine through in both presentation and flavor! Happy baking!

Make Ahead and Storage

This Halloween Cookie Cake is perfect for meal prep! Not only does it store well, but it also allows you to enjoy a delicious dessert without spending too much time in the kitchen on the day of your celebration.

Storing Leftovers

• Allow the cookie cake to cool completely before covering it.
• Wrap the cake 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 fully and then slice it into individual pieces.
• Wrap each slice in plastic wrap, followed by aluminum foil for added protection against freezer burn.
• Store in the freezer for up to 3 months. When ready to enjoy, simply thaw overnight in the refrigerator.

Reheating

• To reheat, preheat your oven to 350°F (175°C).
• Place slices on a baking sheet and warm them for about 5-10 minutes until heated through.
• Alternatively, you can microwave slices for about 15-20 seconds.

FAQs

Here are some frequently asked questions about this delightful Halloween Cookie Cake!

Can I make this Halloween Cookie Cake ahead of time?

Absolutely! You can prepare the dough up to three days in advance by refrigerating it. This allows the flavors to develop beautifully!

What makes this Halloween Cookie Cake so special?

The combination of mini chocolate chips and festive decorations like candy eyeballs and spooky spiders makes this cookie cake a fun and memorable dessert perfect for any Halloween gathering!

Can I substitute ingredients in the Halloween Cookie Cake?

Yes! You can use dairy-free butter and cream alternatives if you need a dairy-free version. Just be sure to check that any substitutes fit your dietary needs!

How do I decorate my Halloween Cookie Cake?

Feel free to get creative with your decorations! Use colorful buttercream icing, candy eyeballs, sprinkles, or even gummy spiders to bring your spooky vision to life.

What’s the best way to serve this Halloween Cookie Cake?

Slice it into squares or wedges and plate with additional chocolate chips or festive sprinkles on top. It’s perfect as a standalone treat or paired with vanilla ice cream!

Final Thoughts

I hope this Halloween Cookie Cake brings as much joy to your table as it does to mine! It’s not just a dessert; it’s an experience filled with laughter, creativity, and delicious flavors. Enjoy making this delightful treat and don’t forget to share your spooky creations with friends and family. Happy baking!