Halloween Cookie Cake

If you’re looking for a fun and festive treat that’s perfect for Halloween, you’ve come to the right place! This Halloween Cookie Cake is not just a delicious dessert; it’s a delightful centerpiece for your spooky celebrations. Imagine serving this vibrant, cookie-like cake topped with colorful buttercream frosting, candy eyeballs, and creepy spiders to your family and friends. It’s sure to be a hit at parties, family gatherings, or even cozy nights in. Plus, it’s easy enough to whip up on a busy weeknight when a sweet craving strikes!

What makes this Halloween Cookie Cake extra special is its chewy texture packed with mini chocolate chips and the endless decorating possibilities. You can let your creativity shine as you bring this cake to life with ghoulish toppings. So grab your mixing bowl and let’s dive into making this festive treat!

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and basic ingredients, baking this cookie cake is a breeze!
• Family-Friendly Fun: Kids love helping out in the kitchen—especially when it comes to decorating!
• Make-Ahead Option: Chill the dough in advance for an even richer flavor. It makes planning ahead so much easier.
• Customizable Toppings: Dress it up with your favorite spooky candies or sprinkles for a personal touch.
• Deliciously Decadent: Each slice is packed with chocolatey goodness and buttery delight that everyone will adore.

Ingredients You’ll Need

Let’s gather our ingredients! For this Halloween Cookie Cake, we’ll be using some simple, wholesome staples that you probably already have in your pantry. These ingredients come together to create a rich and flavorful treat that will bring smiles all around.

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)

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 recipe is wonderfully flexible! Feel free to play around with different flavors and toppings to make it your own.

• Add a Flavor Twist: Swap out vanilla extract for almond extract for a nutty twist!
• Mix in Some Nuts: Add chopped walnuts or pecans for an extra crunch.
• Go Seasonal: Use seasonal sprinkles or themed candies like pumpkin-shaped chocolates.
• Try Different Chips: Experiment with white chocolate chips or butterscotch chips for varied sweetness.

How to Make Halloween Cookie Cake

Step 1: Chill Your Dough

Before we begin, I encourage you to take advantage of chilling the dough overnight or up to three days in advance. This step enhances the flavors and gives the cookie cake an incredible texture! Once you’re ready to bake, simply set the chilled dough out on the counter until it’s soft enough to work with.

Step 2: Bring Ingredients to Room Temperature

To start making our cookie cake, first bring your butter and egg to room temperature. Softening them helps create a smooth batter. Unwrap your butter and cut it into smaller pieces; it will soften quicker!

Step 3: Whisk Dry Ingredients

In a medium bowl, whisk together flour, cornstarch, baking soda, and fine sea salt. This ensures even distribution of the dry ingredients throughout the batter, which is key for that perfect rise!

Step 4: Cream Butter and Sugars

In a stand mixer fitted with the paddle attachment, cream together softened butter and both sugars on low speed for about two minutes until light and fluffy. Scraping down the sides of the bowl ensures everything mixes evenly.

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 cookie cake!

Step 6: Combine Wet and Dry Ingredients

Gradually add your flour mixture into the wet ingredients while mixing on low speed. This method helps prevent flour from flying everywhere while ensuring a smooth batter.

Step 7: Fold in Chocolate Chips

Once nearly combined, fold in those delicious mini chocolate chips gently until fully incorporated. Be careful not to over-mix; we want our cookie cake tender!

Step 8: Wrap It Up!

Finally, wrap your dough tightly in plastic wrap or parchment paper before refrigerating overnight or up to three days if you’re prepping ahead of time. When you’re ready to bake, simply press chunks of dough into an even layer in your springform pan—easy peasy!

And there you have it! Your very own Halloween Cookie Cake awaits frosting and decoration. Enjoy every bite of this festive creation!

Pro Tips for Making Halloween Cookie Cake

Making a Halloween Cookie Cake is a fun and festive way to celebrate the season, and with these pro tips, you’ll ensure it turns out perfectly every time!

• Chill the Dough: Allowing your dough to chill for at least 24 hours enhances the flavors and results in a chewier texture. It also helps control spread during baking for that perfect cookie cake shape.

• Use Room Temperature Ingredients: Bringing your butter and egg to room temperature ensures they incorporate smoothly into the batter. This helps create a light and airy texture in your finished cake.

• Don’t Overmix the Batter: Once you add the flour mixture, mix just until combined. Overmixing can lead to a tough cookie cake rather than the desired soft and chewy consistency.

• Experiment with Toppings: Feel free to get creative with your decorations! In addition to candy eyeballs and spiders, consider using colorful sprinkles or even edible glitter for an extra festive touch.

• Bake on a Parchment Lined Pan: Lining your springform pan with parchment paper makes it easier to remove the cookie cake after baking without breaking it. It also helps prevent sticking!

How to Serve Halloween Cookie Cake

Presenting your Halloween Cookie Cake is all about creating a spooky yet delightful experience for your guests. Here are some fun ideas on how to serve this treat!

Garnishes

• Candy Corn: Scatter some candy corn around the base of the cake for an added pop of color and classic Halloween flair.
• Chocolate Drizzle: A simple drizzle of melted chocolate over the top can enhance both flavor and presentation, making it look extra decadent.
• Whipped Cream: Serve slices with a dollop of whipped cream on top for a light and creamy contrast to the rich cookie cake.

Side Dishes

• Pumpkin Spice Ice Cream: This seasonal favorite pairs beautifully with your cookie cake, offering a creamy complement to its chewy texture.
• Apple Cider: A warm mug of apple cider can be the perfect drink pairing, adding comforting fall flavors that resonate with Halloween festivities.
• Mixed Berry Salad: A fresh salad of mixed berries balances out the sweetness of the cookie cake while adding vibrant color to your dessert table.
• Caramel Sauce Dip: Set out some warm caramel sauce for dipping! It’s an indulgent way for guests to enjoy their slices while adding another layer of flavor.

Enjoy creating this Halloween Cookie Cake and let your spooky celebrations begin!

Make Ahead and Storage

This Halloween Cookie Cake is perfect for meal prep and can be made ahead of time, saving you stress as the spooky season approaches. Whether you’re prepping for a party or just want a delightful treat on hand, you’ll find these storage tips incredibly handy.

Storing Leftovers

• Store any leftover cookie cake in an airtight container at room temperature for up to 3 days.
• If you prefer, refrigerate it for a longer shelf life; it should last about a week in the fridge.
• Allow the cake to come to room temperature before serving for the best flavor and texture.

Freezing

• To freeze, cut the cookie cake into slices and wrap each slice tightly in plastic wrap.
• Place wrapped slices in a freezer-safe bag or container. The cookie cake can be frozen for up to 2 months.
• When ready to enjoy, simply thaw at room temperature or heat gently in the microwave.

Reheating

• For a warm treat, reheat individual slices in the microwave for about 10-15 seconds.
• Alternatively, place the whole cake in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.

FAQs

Here are some common questions you might have about making this delicious Halloween Cookie Cake!

Can I make Halloween Cookie Cake without eggs?

Yes! You can substitute one egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will help bind the ingredients while keeping your cookie cake delicious.

How can I decorate my Halloween Cookie Cake?

Get creative! Use colorful buttercream icing, candy eyeballs, sprinkles, and even gummy spiders to give your cookie cake a spooky flair. The more festive, the better!

Can I use gluten-free flour for this Halloween Cookie Cake?

Absolutely! You can substitute unbleached all-purpose flour with a gluten-free flour blend that is designed for baking. Just make sure to check that it contains xanthan gum or add it separately if it’s not included.

What makes this Halloween Cookie Cake special?

This cookie cake combines classic flavors of chocolate chip cookies with fun Halloween decorations! It’s not just tasty but also visually appealing, making it perfect for gatherings or celebrations.

Final Thoughts

I hope you find joy in creating this festive Halloween Cookie Cake! Its rich flavors and colorful decorations are sure to bring smiles to everyone who gets a slice. Making treats like this is not just about satisfying your sweet tooth; it’s about sharing those delightful moments with friends and family. Enjoy every bite and happy baking!