Description
This Halloween Cookie Cake recipe combines a soft, chocolate chip-studded cookie base with a creamy vanilla buttercream frosting, decorated festively with candy eyes and Halloween sprinkles. Perfect for spooky celebrations, it serves 12 and bakes in just under 20 minutes.
Ingredients
Scale
Cookie Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
- ¼ cup orange and black sprinkles
Buttercream Frosting
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- Pinch of salt
Decoration
- Candy eyes
- Halloween sprinkles (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate large bowl, whisk melted butter with brown sugar and granulated sugar until smooth and creamy. Add egg, egg yolk, and vanilla extract, mixing well to combine.
- Form cookie dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring until no lumps remain. Fold in chocolate chips and orange and black sprinkles evenly throughout the dough.
- Bake cookie cake: Press the cookie dough evenly into the prepared springform pan. Bake for 18-20 minutes or until golden brown and set in the center. Remove from oven and let cool completely in the pan.
- Prepare buttercream frosting: Using a mixer, beat room-temperature butter on medium-high speed until smooth and creamy, about 2 minutes. Gradually add powdered sugar on low speed, then mix in vanilla extract.
- Adjust frosting consistency: Slowly add milk or cream while mixing until desired smooth and spreadable consistency is reached. Stir in a pinch of salt and beat until buttercream is silky smooth.
- Decorate cookie cake: Once cooled, remove the cookie cake from the springform pan and transfer to a serving platter. Fill a piping bag with the prepared buttercream and pipe small ghost shapes around the cake’s edge. Press candy eyes into each ghost for a whimsical Halloween look.
- Add final touches: Optionally, sprinkle Halloween-themed sprinkles over the cake or use black icing to add spider webs or other spooky designs to personalize your festive cookie cake.
Notes
- Ensure the butter for frosting is at room temperature for smooth beating.
- Do not overbake the cookie cake; it should be golden and set but still soft inside.
- Use a springform pan for easy removal without damaging the cake.
- Customize decorations with your preferred Halloween candies and colors.
- Store leftovers in an airtight container at room temperature for up to 3 days.
