Description

Get ready to elevate your Halloween celebrations with a delightful Halloween Cookie Cake! This fun and festive dessert is perfect for gatherings or a sweet family treat. With its soft, chewy texture and rich chocolate flavor, this cookie cake is as enjoyable to decorate as it is to eat. Whether you adorn it with candy eyeballs or vibrant sprinkles, this playful twist on a classic cookie cake will surely bring smiles all around. Layer on the colorful frosting for an eye-catching finish that captures the spirit of the season!

Ingredients

Scale

¾ cup unsalted butter
¾ cup light brown sugar
¼ cup granulated sugar
1 large egg
2 tsp pure vanilla extract
2 cups unbleached all-purpose flour
2 tsp cornstarch
1 tsp baking soda
½ tsp fine sea salt
1 cup mini semi-sweet chocolate chips (plus extra for topping)
½ cup unsalted butter (for frosting)
1 ½ cups powdered sugar (for frosting)
1–2 TBSP heavy cream (or cream alternative for frosting)
½ tsp vanilla extract (for frosting)
⅛ tsp fine sea salt (for frosting)
3 oz bittersweet or semi-sweet chocolate (for drizzle)
5 TBSP unsalted butter (for drizzle)
1–2 tsp unsweetened cocoa powder (for drizzle)
1 tsp pure vanilla extract (for drizzle)
2–3 TBSP heavy cream (as needed for drizzle)
1.5 cups powdered sugar (for drizzle)
⅛ tsp fine sea salt (for drizzle)

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Instructions

Chill the dough for 24 hours (optional but recommended) for enhanced flavor.
Bring butter and egg to room temperature; then cream together with sugars until light and fluffy.
Whisk together dry ingredients separately, then gradually mix into the wet mixture.
Fold in chocolate chips gently, being careful not to overmix.
Refrigerate the dough again before pressing it into a springform pan.
Bake until golden brown and allow to cool before decorating.

Nutrition

Serving Size: 1 slice (70g)
Calories: 310
Sugar: 22g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg