Halloween Cookie Cake

If you’re looking for a festive treat that’s perfect for Halloween gatherings, look no further than this Halloween Cookie Cake! It’s a fun and delicious way to celebrate the spooky season with friends and family. The combination of soft cookie layers, mini chocolate chips, and colorful buttercream icing creates a delightful dessert that everyone will love.

This Halloween Cookie Cake is not just for Halloween parties; it’s also great for birthdays, school events, or even a cozy night in with your favorite movie. With its cheerful decorations and rich flavors, it can effortlessly elevate any occasion!

Why You’ll Love This Recipe

• Easy to make: This recipe is simple enough for bakers of all skill levels. With straightforward steps, you’ll have a delicious cake ready in no time!
• Family-friendly: Kids will love helping out in the kitchen! Decorating with candy eyeballs and sprinkles makes baking together an enjoyable experience.
• Make-ahead option: You can prepare the dough ahead of time. Just refrigerate it overnight or up to three days, saving you stress on the day of your gathering.
• Customizable flavors: Feel free to experiment with different add-ins like nuts or dried fruits to suit your taste preferences.
• Deliciously indulgent: Packed with buttery goodness and chocolatey chunks, this cookie cake is sure to satisfy any sweet tooth!

Ingredients You’ll Need

Let’s gather our ingredients! This Halloween Cookie Cake uses simple, wholesome items that you probably already have on hand. Here’s what you’ll need to whip up this tasty treat:

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 Halloween Cookie Cake is wonderfully flexible, allowing you to tweak it according to your preferences. Here are some fun variation ideas:

• Add some crunch: Mix in chopped nuts like walnuts or pecans for added texture.
• Switch up the chocolate: Try using white chocolate chips or butterscotch chips instead of semi-sweet.
• Spice it up: Add a pinch of cinnamon or nutmeg to the batter for a warm, autumnal flavor.
• Make it gluten-free: Substitute regular flour with a gluten-free baking blend to accommodate dietary needs.

How to Make Halloween Cookie Cake

Step 1: Chill Your 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: Prepare Your Ingredients

Let’s make a cookie cake! First bring butter and eggs to room temperature. To soften faster, unwrap the butter, slice it into 8-10 pieces, then allow it to sit out. 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 if measuring by volume. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. This step ensures that all dry ingredients are evenly distributed throughout 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 the lowest speed and increase as needed for approximately 2 minutes until light and fluffy—this helps incorporate air into your batter, creating a lighter texture.

Step 5: Add Egg and Vanilla

Add one large egg and two teaspoons of vanilla extract into your creamed mixture. Mix on medium speed for about 30-45 seconds until well combined; this adds moisture and flavor.

Step 6: Mix in Dry Ingredients

Gradually add your flour mixture into the larger bowl while mixing on low speed. Mixing slowly prevents excess gluten formation which keeps your cookie cake soft and chewy.

Step 7: Fold in Chocolate Chips

Once most of the flour is incorporated, add in those irresistible mini chocolate chips! Beat on low speed until fully mixed—be careful not to over-mix here; we want our cookie cake tender!

Step 8: Wrap Dough & Chill Again

Place your dough on a large sheet of plastic wrap or parchment paper and wrap securely. Refrigerate overnight or up to three days if you’re prepping ahead—this resting period enhances flavor!

Now you’re ready to bake that scrumptious Halloween Cookie Cake! Follow along as we finish this delightful treat.

Pro Tips for Making Halloween Cookie Cake

Making a spectacular Halloween Cookie Cake is all about the details, so here are some tips to ensure your cake turns out perfectly delicious!

• Chill the Dough: Refrigerating the dough not only enhances the flavors but also improves the texture, resulting in a chewier cookie cake that’s simply irresistible.

• Use Quality Ingredients: Opting for high-quality chocolate chips and real vanilla extract can make a significant difference in flavor. It’s worth it to splurge a little for that rich taste!

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

• Even Layering: When pressing the dough into your springform pan, try to create an even layer. This ensures that your cookie cake bakes uniformly, avoiding any undercooked or overcooked spots.

• Decorate Creatively: Let your imagination run wild with decorations! Adding candy eyeballs and sprinkles not only makes it festive but also adds extra fun textures and flavors.

How to Serve Halloween Cookie Cake

Your Halloween Cookie Cake deserves a fabulous presentation! Here are some ideas to make your serving experience even more delightful.

Garnishes

• Candy Corn: Scatter some colorful candy corn around the base of the cake for a pop of color and an extra sweet treat.
• Chocolate Drizzle: A light drizzle of melted chocolate on top of your frosted cake adds elegance and a rich flavor contrast.

Side Dishes

• Vanilla Ice Cream: A scoop of creamy vanilla ice cream pairs perfectly with the warm cookie cake, creating a delightful contrast in temperatures.
• Fresh Fruit Salad: A bowl of fresh fruit adds a refreshing touch that balances out the sweetness of the cookie cake. Think vibrant berries or citrus slices!
• Pumpkin Spice Whipped Cream: Whip up some pumpkin spice-flavored whipped cream to serve on the side. It’s seasonal, flavorful, and enhances the overall autumn vibe.
• Hot Chocolate: Serve alongside warm cups of hot chocolate topped with marshmallows for an indulgent dessert experience perfect for spooky celebrations.

With these tips and serving suggestions, your Halloween Cookie Cake will be a hit at any gathering! Enjoy sharing this tasty treat with friends and family this spooky season!

Make Ahead and Storage

This delightful Halloween Cookie Cake is perfect for meal prep, allowing you to whip up a batch ahead of time and enjoy it throughout the week or at your next spooky gathering.

Storing Leftovers

• Allow the cookie cake to cool completely before storing.
• Wrap it tightly in plastic wrap or place it in an airtight container.
• Store at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing

• Slice the cookie cake into individual portions for easier thawing.
• Wrap each piece in plastic wrap, then place them in a freezer-safe bag or container.
• Freeze for up to 3 months. When ready to enjoy, simply thaw overnight in the refrigerator.

Reheating

• Preheat your oven to 350°F (175°C).
• Place the slice on a baking sheet lined with parchment paper.
• Heat for about 5-10 minutes until warmed through. You can also microwave individual slices for about 15-20 seconds.

FAQs

Here are some frequently asked questions about this delicious Halloween Cookie Cake!

Can I make the Halloween Cookie Cake ahead of time?

Absolutely! This recipe is great for making ahead. Just prepare the dough and refrigerate it overnight, or even longer if needed, before baking.

How do I store my Halloween Cookie Cake?

Store your leftover Halloween Cookie Cake at room temperature wrapped tightly for up to 3 days, or refrigerate it for up to a week to maintain freshness.

Can I freeze the Halloween Cookie Cake?

Yes! You can freeze slices of the Halloween Cookie Cake. Just wrap each slice well and store them in a freezer-safe container for up to 3 months.

What decorations can I use on my Halloween Cookie Cake?

Feel free to get creative! Use candy eyeballs, sprinkles, chocolate spiders, or any other fun decorations that fit the spooky theme.

How long does it take to bake the Halloween Cookie Cake?

The baking time is quick—only about 15 minutes! Just keep an eye on it towards the end for that perfect golden edge.

Final Thoughts

I hope you enjoy making this spooktacular Halloween Cookie Cake as much as I do! It’s a delightful way to celebrate the season with family and friends. The combination of chewy cookie texture and festive decorations makes it special enough for any celebration. Don’t hesitate to try this recipe; it’s bound to bring smiles and tasty treats to your table. Happy baking!