Halloween Cookie Cake

If you’re looking for a fun and festive treat to celebrate Halloween, this Halloween Cookie Cake is just the thing! It’s a delightful dessert that brings joy to the whole family, whether you’re hosting a spooky gathering or just want to brighten up a busy weeknight. With its soft, chewy texture and sweet chocolatey goodness, it’s sure to become a favorite in your home.

What makes this Halloween Cookie Cake so special? It’s not only simple to make, but it also offers endless decorating possibilities. You can dress it up with candy eyeballs and sprinkles for an extra spooky touch. Trust me, everyone will love this playful twist on a classic cookie cake!

Why You’ll Love This Recipe

• Easy to prepare: This Halloween Cookie Cake comes together quickly, making it perfect for last-minute celebrations.
• Family-friendly appeal: Kids and adults alike will enjoy decorating and devouring this sweet delight together.
• Make-ahead convenience: You can prepare the dough in advance and chill it for up to three days, saving you time on the day of your event.
• Festive flavors: Loaded with mini chocolate chips and topped with colorful frosting, this cake is as delicious as it is fun!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to whip up your Halloween Cookie Cake! Each component contributes to that perfect balance of flavor and texture. Here’s what you’ll need:

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, allowing you to customize it based on your preferences or what you have on hand. Here are some fun ideas:

• Add nuts: Mix in chopped walnuts or pecans for an added crunch and rich flavor.
• Change the chips: Swap out mini semi-sweet chocolate chips for white chocolate or even caramel bits for a different taste experience.
• Seasonal spices: Sprinkle in some cinnamon or pumpkin spice for a cozy fall flavor that pairs well with the sweetness.
• Different frosting: Use cream cheese frosting instead of buttercream for a tangy contrast that complements the cake beautifully.

How to Make Halloween Cookie Cake

Step 1: Chill the Dough

Before we begin, I’m begging you to take the optional advance prep or refrigerating the dough for 24 hours. It takes the flavor and texture over the top! You can chill your dough 1-3 days in advance. When ready to bake set the chilled dough out on the counter for an hour or so until soft enough to tear off chunks to press into an even layer in the springform pan.

Step 2: Soften Ingredients

Let’s make a cookie cake! First bring butter and eggs to room temperature. To soften faster, unwrap the butter, slice into 8-10 pieces, then allow it to soften. The butter is ready when a light imprint can be left in the stick of butter with your thumb.

Step 3: Combine Dry Ingredients

Measure flour by weight for best results or use the fluff-spoon-level technique. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. This step ensures that all dry ingredients are evenly mixed before adding them to your batter.

Step 4: Cream Butter and Sugars

Cream together softened butter and both sugars in a stand mixer with the paddle attachment. Start at low speed before increasing as needed for about 2 minutes. Scrape down sides if needed. Creaming incorporates air into the mixture, giving your cookie cake that lovely lightness.

Step 5: Mix in Egg and Vanilla

Add the egg and vanilla extract into your creamed mixture and mix on medium speed for about 30-45 seconds. These ingredients add moisture and flavor which are essential for creating that rich cookie cake base.

Step 6: Incorporate Dry Mixture

Slowly add your flour mixture into the larger bowl while mixing on low speed. This helps prevent over-mixing which can lead to tough cookies – we want them soft!

Step 7: Add Chocolate Chips

Once almost fully combined, add in those mini chocolate chips! Beat on low until everything is incorporated but be careful not to over-mix at this point; we want those chocolate morsels spread throughout without breaking them down too much.

Step 8: Refrigerate Dough Again

Place dough onto a large sheet of plastic wrap or parchment paper and wrap securely. Pop it into the refrigerator overnight or up to three days if you’re planning ahead! Chilling enhances flavors and helps with shaping later on.

Now you’re ready to bake up this delightful Halloween Cookie Cake! Just follow through with baking instructions after chilling your dough—trust me; it’ll be worth every moment of anticipation!

Pro Tips for Making Halloween Cookie Cake

Making the perfect Halloween Cookie Cake can be a fun and rewarding experience, especially when you follow these simple tips!

• Chill the Dough: Allowing your dough to chill for 24 hours (or even up to 3 days) enhances the flavors and creates a chewier texture. This extra time allows the ingredients to meld together beautifully.

• Use Room Temperature Ingredients: Bringing your butter and egg to room temperature helps create a smoother batter that incorporates air more effectively, leading to a light and fluffy cookie cake.

• Measure Flour Correctly: For the best results, measure your flour by weight or use the fluff-spoon-level technique. This ensures you’re using the right amount, which is crucial for texture.

• Don’t Overmix: Once you add in the flour mixture, mix just until it’s combined. Overmixing can lead to a tough cookie cake instead of a soft and chewy one.

• Experiment with Toppings: Feel free to get creative with your toppings! Adding different sprinkles or candy decorations can make your cookie cake not only delicious but visually stunning for Halloween!

How to Serve Halloween Cookie Cake

Presenting your Halloween Cookie Cake can be as festive as its flavor! Here are some ideas on how to make it shine at your next spooky gathering.

Garnishes

• Candy Eyeballs: These playful little eyeballs are perfect for adding a creepy touch that kids and adults alike will love.
• Sprinkles: Use festive Halloween-themed sprinkles like orange and black to add color and excitement to your cake.
• Spider Decorations: Edible spider candies can enhance the spooky theme; just scatter them around the top for a frightful appearance!

Side Dishes

• Pumpkin Spice Whipped Cream: A light dollop of this creamy delight adds warmth and seasonal flavor that complements the sweetness of the cookie cake.
• Apple Slices with Caramel Dip: Fresh apple slices are refreshing alongside the rich cookie cake, while caramel adds an irresistible sweetness.
• Vanilla Ice Cream: The classic combo of warm cookie cake with cold ice cream is hard to beat! The vanilla flavor pairs perfectly with chocolate chips.
• Hot Chocolate: A cozy cup of hot chocolate makes for a delightful beverage pairing, especially if topped with mini marshmallows!

Enjoy making this spooky treat and let it be the centerpiece of your Halloween festivities!

Make Ahead and Storage

This Halloween Cookie Cake is perfect for meal prep and can be made ahead of time, allowing you to enjoy the spooky festivities without any last-minute stress. Here’s how to store your delicious creation and ensure it stays fresh!

Storing Leftovers

• Store the cookie cake in an airtight container at room temperature for up to 3 days.
• If you have leftover frosting, keep it in a sealed container in the fridge for up to a week.
• For best flavor and texture, consume within the first few days after baking.

Freezing

• Allow the cookie cake to cool completely before freezing.
• Wrap individual slices tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag.
• The cookie cake can be frozen for up to 2 months. Just remember to label your bags with the date!

Reheating

• To reheat, unwrap one slice and place it on a microwave-safe plate.
• Heat in the microwave for about 10-15 seconds or until warmed through—be careful not to overheat!
• For a freshly baked taste, you can also reheat slices in an oven preheated to 350°F (175°C) for about 5-10 minutes.

FAQs

Here are some common questions about this Halloween Cookie Cake.

Can I make this Halloween Cookie Cake in advance?

Absolutely! You can prepare the dough up to three days in advance by refrigerating it. This will enhance both flavor and texture.

What decorations work best for a Halloween Cookie Cake?

Fun options include colorful buttercream icing, candy eyeballs, sprinkles, or even gummy spiders. Let your creativity run wild!

How long does the Halloween Cookie Cake last?

When stored properly at room temperature in an airtight container, this cake will last up to three days.

Can I freeze my Halloween Cookie Cake?

Yes! This cookie cake freezes beautifully. Just wrap slices tightly and store them in a freezer-safe bag for up to two months.

Final Thoughts

I hope you’re as excited about making this enchanting Halloween Cookie Cake as I am! It’s more than just a dessert; it’s a delightful way to celebrate with friends and family. Enjoy decorating it with spooky treats that will bring smiles all around. Happy baking, and may your holiday be filled with joy and tasty memories!