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Halloween cookie cake recipe
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Halloween Cookie Cake

Halloween Cookie Cake that's a fun holiday dessert topped with festive candies & colors! Soft, chewy chocolate chip M&M cookie cake decorated with candy eyeballs for a perfect Halloween treat!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Cookie Pizza, Cookies, Dessert
Cuisine: American
Keyword: Halloween Cookie Cake
Servings: 10 slices
Calories: 591kcal
Author: Jessica & Nellie

Ingredients

  • 12 TBSP butter softened
  • 1 cup brown sugar
  • ¼ cup sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 ¾ cup flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • ½ cup chocolate chips
  • ½ cup Halloween M&M candies

Frosting

  • ½ cup butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • food coloring & festive sprinkles

Instructions

  • Prep: Preheat the oven to 350°F. Then spray an 8-inch springform pan with nonstick spray and set aside.
  • Batter: In a large mixing bowl, beat the butter, brown sugar, and sugar until light and creamy. I find this easiest to do with an electric mixer or KitchenAid mixer. Add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.
  • Stir in the flour, cornstarch, and baking soda and mix again until combined. Then stir in the chocolate chips until just combined, be careful not to overmix.
  • Bake: Spread the cookie dough into the prepared springform cake pan and top with the M&M candies, gently pressing them into the top. Bake for 20-25 minutes, until golden brown. Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan.
  • Frosting: Combine the butter, vanilla extract, and powdered sugar, mixing until the mixture is light and fluffy. Again, using an electric mixer helps greatly with this step.
  • Divide frosting between 3 bowls, then add purple and orange color to two bowls. Leave the remaining bowl white. Transfer frostings to individual piping bags. Then pipe the frosting around the edges of the cake and top with sprinkles. Slice into wedges, serve and enjoy!

Notes

Store leftovers in an airtight container on the countertop and it will last 2-3 days. 
Cookie cake can be frozen in an airtight container for up to 2 months.

Nutrition

Calories: 591kcal | Carbohydrates: 81g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 318mg | Potassium: 70mg | Fiber: 1g | Sugar: 62g | Vitamin A: 797IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg