Halloween Chocolate Chip Cookie Cake
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5.0
15 reviews
Excellent
Halloween Chocolate Chip Cookie Cake
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Halloween Mummy Giant Chocolate Chip Cookie, the best, fast and easy decorated cookie recipe. A delicious party treat,your kids will love it!
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Ingredients
FOR THE GIANT CHOCOLATE CHIP COOKIE
- ¾ cup salted butter softened* (150 grams)
- 1-1¼ cups granulated sugar (250 grams)
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 1 pinch salt*
- 2½ cups all purpose flour (325 grams)
- 1 cup mini semi sweet chocolate chips 250 grams
*If you use unsalted butter then add ¼-½ teaspoon of salt.
ORANGE CREAM CHEESE ICING
- 1 tablespoon salted butter
- 1 ounce cream cheese
- 1¼ cups powdered sugar (150 grams)
- 1 pinch salt
- ½-1 tablespoon cream whole/whipping cream
- ¼ teaspoon vanilla
- orange food colouring (as much as you need)
WHITE CREAM CHEESE ICING
- 2 ounces cream cheese 50 grams
- 1 cup powdered sugar 125 grams
- 2-3 teaspoons milk or cream (start with you two, may need more, but icing has to be thick)
- 1 teaspoon vanilla
Instructions
- Pre-heat oven to 325F (160C), lightly flour and grease or spray a 9 inch cake pan or springform pie pan.
FOR THE GIANT CHOCOLATE CHIP COOKIE
- In a large bowl beat butter and sugar until fluffy, approximately 3 minutes, beat in the eggs one at a time, add the vanilla, stir in the salt, flour one cup at a time, then stir in chocolate chips.
- Using your hands or a spatula press onto the prepared pan, press to cover the whole pan.
- Bake for approximately 30-35 minutes or until golden and firm to the touch (test with a toothpick for doneness). Remove and let cool completely in pan, then remove to a plate to decorate.
ORANGE CREAM CHEESE ICING
- In a medium bowl beat together the butter and cream cheese on medium-high speed until creamy, approximately one minute. Lower the speed to medium and add the powdered sugar, beat well. Add the salt, milk or cream and vanilla, beat until fluffy, about 3 minutes. Stir in the food colouring.
- Frost the completely cooled cookie and refrigerate for approximately 20-30 minutes just to firm up the icing.
WHITE CREAM CHEESE ICING
- In a small bowl mix together with a fork the cream cheese, sugar, milk (one teaspoon at a time) and vanilla, until smooth. Icing should be thick, refrigerate if necessary for approximately 15-20 minutes to thicken it up, stir to combine. If it is too thin you could add a bit more powdered sugar, too thin then add a bit more milk.
- Remove the cookie from the fridge and draw two black triangles for eyes*, place a small dab of icing on the back of each eye and stick it in the triangle.
- Place the white cream cheese icing in decorating piping bag fitted with a flat basket weave and make criss cross strips back and forth over the frosted cookie to look like Mummy Bandages. Refrigerate 15 minutes to harden if necessary. Cut into pieces and Enjoy!
*I purchased an edible black icing pen from the store to make the triangle outline for the eyes.
Notes
- For room temperature remove from the fridge 45-60 minutes before using.
- I used an icing pen from the store to make the triangle outline for the eyes. And I purchased those adorable candy eyes both should be available at most grocery stores.
- The best way to achieve the perfect orange hue for the cream cheese icing is by starting with a tiny amount of orange food coloring and gradually add more until you reach the desired shade. Remember, a little goes a long way! I like to use the gel food coloring tubes.
- The best way to achieve the perfect orange hue for the cream cheese icing is by starting with a tiny amount of orange food coloring and gradually add more until you reach the desired shade. Remember, a little goes a long way! I like to use the gel food coloring tubes.
- The best way to apply the cream cheese icing to get the mummy effect is by using a piping bag with a thin flat nozzle will allow for precision, making it easier to create mummy bandage patterns across the cookie. Be sure to chill the white icing first to thicken it up.
- est way to apply the cream cheese icing to get the mummy effect is by using a piping bag with a thin flat nozzle will allow for precision, making it easier to create
- mummy bandage patterns across the cookie. Be sure to chill the white icing first to thicken it up.
- If you are making this cookie cake for a birthday or even Christmas you could use a simple Swiss meringue frosting or even a chocolate frosting, decorate with some sprinkles!
- The Cookie Cake should be stored in an airtight container with a slice of bread to keep it moist, at room temperature, it will keep up to 3-4 days. Cookies should not be refrigerated as this will dry them out.
- The cake can be made in advance and frozen before frosted. Wrap tightly in plastic wrap and place in a freezer bag. Defrost the cookie cake in the fridge then decorate. It will last up to three months in the freezer.
Nutrition Information
Show Details
Calories
211kcal
(11%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Cholesterol
28mg
(9%)
Sodium
97mg
(4%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
215IU
(4%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30pieces
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 97mg | 4% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 215IU | 4% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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