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–+ servings
Halloween Cookie Cake

Delicious Halloween Cookie Cake with Festive Frosting

This Halloween Cookie Cake is a festive treat filled with mini chocolate chips, perfect for Halloween celebrations.
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Prep Time 15 minutes
Cook Time 17 minutes
Cooling Time 1 hour
Total Time 1 hour 32 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cake
  • 1 cup unsalted butter Adds richness and moisture; use real butter for the best results.
  • 1 cup light brown sugar Provides moisture and a deeper flavor.
  • ½ cup granulated sugar Sweetens up the cake while ensuring a light texture.
  • 1 large egg Binds the ingredients together and enhances moisture.
  • 1 teaspoon pure vanilla extract Boosts the overall flavor profile.
  • 3 cups unbleached all-purpose flour Essential for the cake's structure.
  • 1 teaspoon cornstarch Contributes to a tender, chewy texture like that of bakery cookies.
  • 1 teaspoon baking soda Serves as a leavening agent for that perfect fluffiness.
  • ½ teaspoon fine sea salt Balances the sweetness and enhances all flavors.
  • 1 cup mini semi-sweet chocolate chips Adds delightful chocolate notes; feel free to toss in extra for more indulgence.
For the Frosting
  • 1 batch vanilla buttercream frosting A mixture of butter, powdered sugar, cream, vanilla, and salt.
  • 1 batch chocolate fudge frosting Deepens the chocolate flavor.
For Decoration
  • optional decor Sprinkles, candy spiders, and googly candy eyeballs.

Equipment

  • Mixing Bowl
  • springform pan
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Cream together 1 cup of unsalted butter, 1 cup of light brown sugar, and ½ cup of granulated sugar in a large mixing bowl for 2-3 minutes. Add in 1 large egg and 1 teaspoon of pure vanilla extract, mixing until fully incorporated.
  2. In a separate bowl, combine 3 cups of unbleached all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cornstarch, and ½ teaspoon of fine sea salt. Gradually mix these dry ingredients into the wet mixture, then fold in 1 cup of mini semi-sweet chocolate chips. Wrap the dough in plastic wrap and chill in the fridge for 1-3 days for enhanced flavor.
  3. Preheat your oven to 350°F (175°C). Prepare an 11-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides. Press the chilled dough evenly into the prepared pan. Bake for 15-17 minutes or until the edges are slightly darkened and the center is set yet still soft.
  4. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. Allow the cake to cool completely for about an hour.
  5. Prepare your vanilla buttercream frosting, then spread it lavishly over the cooled Halloween Cookie Cake. Decorate with candy eyeballs and sprinkles.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Chilling the dough for 1-3 days enhances flavor and texture. Use a kitchen scale for precise measurements of flour.

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