5-Ingredient Candy Corn Cookie Cake
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Course
Cake, Baked Goods, Others
5-Ingredient Candy Corn Cookie Cake
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 1/8 cups all-purpose flour
- 12 tablespoons butter (1 1/2 sticks), at room temperature
- 1 1/2 cups (10 1/2 ounces) granulated sugar
- 1 large egg + 1 large egg yolk
- 1 cup candy corn, *FROZEN
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Instructions
- Freeze candy corn for at least 2 hours before making this recipe.
- When ready to make…
- Preheat oven to 325 degrees (F). Spray a 9" inch pie plate with non-stick spray or grease well with butter; set aside.
- Beat butter and sugar together until light and fluffy. Add in egg and egg yolk; beat until combined. Stir in flour; don't over mix here! Fold in candy corn.
- Use a rubber spatula to scrape the cookie batter into the prepared pie plate; smooth the top, being sure to cover any exposed candy corn with a little cookie dough batter.
- Place pie pan in the freezer for 5 minutes, then place in the oven and bake for 30-32 minutes. The center should be *just set. Allow cake to cool *completely before serving.
Notes
- *Candy corn must be frozen or it will melt during the baking process. *You must allow the cookie cake to cool completely before cutting or it will fall apart. If possible, make the night before serving and allow it to cool overnight. *When removing the cake from the oven, the center should be set, but not completely solid; a slight wiggle is OK. *I decorated the edges of this cake with a simple vanilla buttercream. You can find the recipe here http://bakerbynature.com/perfect-one-bowl-vanilla-cupcakes-with-vanilla-buttercream-frosting/
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