Description
This Halloween Cookie Cake transforms a classic chocolate chip cookie into a festively spooky treat, decorated with vanilla buttercream ghosts and candy eyes. Featuring a soft, chewy texture with chocolate chips and seasonal sprinkles, it's perfect for Halloween celebrations and guaranteed to delight both kids and adults.
Ingredients
COOKIE CAKE
- 2 and ¼ cups (270g) all-purpose flour (measured properly)
- 2 teaspoons (5g) cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (171g) unsalted butter, melted
- 1 cup (200g) firmly packed brown sugar (light or dark)
- ¼ cup (50g) granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup (170g) chocolate chips (half milk and half semi-sweet preferred)
- ⅓ cup (33g) orange sprinkles
VANILLA BUTTERCREAM GHOSTS
- ½ cup (113g) unsalted butter, softened to room temperature
- 2 cups (240g) powdered sugar
- ½ teaspoon vanilla extract
- 2 to 3 Tablespoons (30-45mL) milk or cream
- ⅛ teaspoon salt
- Candy eyes
- Halloween sprinkles (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF (170ºC). Spray a 9" springform pan with non-stick spray and set aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until well combined. Set this mixture aside.
- Combine wet ingredients: In a medium bowl, whisk melted unsalted butter with brown sugar and granulated sugar until smooth. Add egg, egg yolk, and vanilla extract, then whisk again until fully combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until no lumps remain. Gently fold in the chocolate chips and orange sprinkles.
- Bake cookie cake: Press the cookie dough evenly into the prepared springform pan. Bake for 23-25 minutes or until edges start to brown. Cover with foil if browning too quickly. Remove from oven and cool completely on a wire rack.
- Prepare buttercream ghosts: Using a handheld or stand mixer with paddle attachment, beat softened unsalted butter on medium-high speed until smooth for about 2 minutes.
- Add powdered sugar and flavor: Reduce mixer speed to low and gradually add powdered sugar, mixing until combined. Add vanilla extract and mix again.
- Adjust consistency: Slowly add milk or cream until desired frosting consistency is reached. Add salt, then increase speed to medium and beat until the buttercream is completely smooth.
- Fine-tune frosting texture: If too stiff, add more cream; if too thin, add more powdered sugar 2 tablespoons at a time. Turn off mixer and stir with spatula for 3-5 minutes to remove air bubbles and achieve smooth creaminess.
- Decorate cookie cake: Remove cookie cake from pan onto a serving platter. Fill piping bag with buttercream and pipe ghost shapes onto the cake. Place two candy eyes per ghost and optionally add Halloween sprinkles before frosting sets.
- Storage: Store leftover decorated cookie cake covered at room temperature for up to 5 days. Undecorated cookie cake can be frozen up to 2 months; thaw in refrigerator overnight and bring to room temperature before decorating.
Notes
- Chocolate chips: You can use any type of chocolate chips you prefer, but a mix of ½ milk and ½ semi-sweet chips gives the best flavor.
- Springform pan: If you don't have a 9" springform pan, a 9" pie plate or an 8" or 9" round or square baking pan works as well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
