Halloween Cookie Cake

If you’re looking for a fun and festive treat to celebrate the Halloween season, this Halloween Cookie Cake is just the ticket! It’s a delightful combination of soft, chewy cookie goodness topped with playful decorations that will make everyone smile. This cake is perfect for family gatherings, spooky parties, or even just a cozy night in with your loved ones.

What makes this recipe special is its ease of preparation and the ability to customize it to fit your Halloween spirit. Whether you’re baking with kids or surprising friends, everyone will appreciate this deliciously spooky dessert!

Why You’ll Love This Recipe

• Super simple to make: With straightforward steps and easy-to-find ingredients, you’ll whip this up in no time!
• Perfect for sharing: This Halloween Cookie Cake serves 12 slices, making it an ideal treat for parties or family gatherings.
• Customizable decorating options: Get creative with candy eyeballs, sprinkles, and creepy spiders to make it uniquely yours!
• Make-ahead convenience: You can prepare the dough ahead of time and refrigerate it for up to 3 days—perfect for busy bakers!
• Deliciously satisfying: Every bite is packed with mini chocolate chips and festive flavors that scream fall fun!

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients to bring this Halloween Cookie Cake to life! With just a handful of pantry staples, you’ll be on your way to making a spooktacular dessert.

For the Cookie Cake

• ¾ cup unsalted butter (1 + 1/2 sticks) aka 12 TBSP
• 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)
• Optional sprinkles, spiders, and candy eyeballs (for decorating)

For the 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! You can easily adjust it based on your preferences and what you have on hand.

• Add nuts: Toss in some chopped walnuts or pecans for an extra crunch!
• Change up the chocolate: Use milk chocolate chips or white chocolate for a sweeter twist.
• Make it gluten-free: Substitute the all-purpose flour with a gluten-free blend.
• Experiment with flavors: Add a pinch of cinnamon or pumpkin spice to give it a seasonal flair.

How to Make Halloween Cookie Cake

Step 1: Chill Your Dough

Before we begin, I’m begging you to take the optional advance prep by refrigerating the dough for at least 24 hours. This step elevates the flavor and texture of your cookie cake. You can chill your dough for up to 3 days! When you’re ready to bake, simply set the chilled dough out on the counter for about an hour until it’s soft enough to press into an even layer in your springform pan.

Step 2: Prepare Your Ingredients

Let’s make a cookie cake! First, bring your butter and egg to room temperature. To speed this up, unwrap the butter and slice it into smaller pieces; this way, it will soften faster. The butter is ready when you can leave a light imprint from your thumb.

Step 3: Mix Dry Ingredients

In a medium bowl, measure out your flour using either weight or the fluff-spoon-level technique. Whisk together the flour, cornstarch, baking soda, and salt. This mixture helps create that perfect chewy texture we love!

Step 4: Cream Butters and Sugars

In a stand mixer fitted with a paddle attachment, cream together softened butter and both sugars. Start on low speed and gradually increase for about two minutes until it’s light and fluffy. Don’t forget to scrape down the sides if necessary!

Step 5: Combine Wet Ingredients

Now add in your egg and vanilla extract. Mix on medium speed for about 30-45 seconds until everything is well combined.

Step 6: Add Dry Ingredients

Slowly add your dry flour mixture while mixing on low speed. Be careful not to over-mix at this stage; we want all ingredients incorporated without losing that great texture!

Step 7: Fold in Chocolate Chips

Once your flour is almost mixed in completely, toss in those delicious mini chocolate chips. Beat on low until everything is fully combined.

Step 8: Chill Again

Place your dough onto a large sheet of plastic wrap or parchment paper and wrap it securely. Refrigerate overnight or up to three days if you’re prepping ahead!

With these steps completed, you’re well on your way to creating an enchanting dessert that will delight everyone at your next gathering! Enjoy every moment of baking—and eating—your Halloween Cookie Cake!

Pro Tips for Making Halloween Cookie Cake

Baking doesn’t have to be daunting, and with a few simple tips, you’ll create a spooktacular Halloween Cookie Cake that’s sure to impress!

• Chill the Dough: Refrigerating your cookie dough not only enhances the flavor but also improves its texture. This extra time allows the ingredients to meld together beautifully, resulting in a richer taste.

• Use Room Temperature Ingredients: Bringing your butter and eggs to room temperature helps them combine more easily, creating a smooth and creamy batter. This step ensures that your cookie cake has an even texture throughout.

• Don’t Overmix the Dough: Once you add the flour mixture, mix just until combined. Overmixing can develop gluten, leading to a tougher cookie cake instead of the soft, chewy treat we all love.

• Keep an Eye on Baking Time: Since oven temperatures can vary, start checking your cookie cake a couple of minutes before the recommended baking time. You’ll want it to be lightly golden around the edges while still soft in the center.

• Add Extra Chocolate Chips: For chocolate lovers, adding more mini chocolate chips on top of the dough before baking will give you delightful pockets of melty chocolate goodness in every slice!

How to Serve Halloween Cookie Cake

Presenting your Halloween Cookie Cake can transform this delicious dessert into the centerpiece of your spooky celebration! Here are some ideas to serve it up nicely.

Garnishes

• Candy Eyeballs: These fun and quirky decorations make your cookie cake look extra festive and playful.
• Sprinkles: Use Halloween-themed sprinkles for a pop of color that adds excitement to each slice.
• Chocolate Spider Webs: Drizzle melted chocolate over the top for an artistic touch that enhances both appearance and flavor.

Side Dishes

• Vanilla Ice Cream: A scoop of creamy vanilla ice cream pairs perfectly with warm cookie cake, balancing sweetness with cool creaminess.
• Pumpkin Spice Whipped Cream: Whip up some pumpkin spice-flavored whipped cream for a seasonal twist that complements the flavors of fall.
• Fresh Fruit Salad: A light fruit salad made with seasonal fruits such as apples and pears adds freshness and balances out the rich sweetness of the cookie cake.
• Hot Chocolate: Warm cups of hot chocolate with marshmallows create a cozy atmosphere around your dessert table, perfect for chilly autumn nights.

Now you’re ready to bake, serve, and enjoy this splendid Halloween Cookie Cake! Happy Halloween!

Make Ahead and Storage

This Halloween Cookie Cake is perfect for meal prep, allowing you to whip it up in advance so you can enjoy the festivities without a last-minute rush. Whether you’re hosting a spooky party or simply treating yourself, these tips will help keep your cookie cake fresh and delicious!

Storing Leftovers

• Store any leftover cookie cake in an airtight container at room temperature for up to 3 days.
• If you prefer, you can also refrigerate it for up to a week, though the texture may change slightly.
• For added freshness, consider wrapping slices in plastic wrap before placing them in the container.

Freezing

• To freeze, slice the cookie cake into individual portions and wrap each slice tightly in plastic wrap.
• Place the wrapped slices in a freezer-safe bag or container, and label with the date.
• Enjoy frozen slices within 2-3 months for the best flavor and texture.

Reheating

• To reheat, simply unwrap a slice and microwave it for about 10-15 seconds until warmed through.
• Alternatively, you can warm it in an oven preheated to 350°F (175°C) for about 5-7 minutes.
• Enjoy your warm Halloween Cookie Cake with a scoop of your favorite ice cream!

FAQs

Here are some common questions about making this delightful Halloween Cookie Cake.

Can I use different types of chocolate chips in my Halloween Cookie Cake?

Absolutely! You can substitute mini semi-sweet chocolate chips with milk chocolate or dark chocolate chips based on your preference. Just keep the amount the same for optimal sweetness!

How do I make my Halloween Cookie Cake more festive?

You can easily add festive touches by decorating with colorful buttercream icing, candy eyeballs, sprinkles, and edible spiders. Get creative and have fun with your decorations!

Can I make the dough for my Halloween Cookie Cake ahead of time?

Yes! In fact, chilling the dough overnight enhances its flavor. You can refrigerate it for up to 1-3 days before baking.

What should I serve with my Halloween Cookie Cake?

This cookie cake pairs wonderfully with a scoop of vanilla or pumpkin ice cream for a delightful dessert experience.

Is this Halloween Cookie Cake suitable for parties?

Definitely! This cookie cake is not only visually appealing but also deliciously satisfying, making it an excellent dessert choice for any Halloween-themed gathering.

Final Thoughts

I hope you find joy in creating this charming Halloween Cookie Cake! Its delightful flavors and spooky decorations are sure to be a hit at any gathering. Enjoy making this treat as much as I enjoyed sharing it with you. Don’t forget to try out your own creative twists—I can’t wait to hear how yours turns out!