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Halloween Cookie Cake
5 from 15 votes

Halloween Cookie Cake

The Halloween Cookie Cake is a large, soft chocolate chip cookie baked in a springform pan and decorated with festive sprinkles and candies. This treat offers a thick, soft crumb with a tender edge and plenty of semi-sweet chocolate chips folded throughout. Optional vanilla buttercream or chocolate fudge frosting enhances the cake’s rich sweetness and decorative appeal, making it a fun seasonal dessert.

Prep Time
20 mins
Cook Time
15 mins
Additional Time
1 d
Servings: 12 slices
Calories: 499 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ¾ cup butter 1 + 1/2 sticks) aka 12 TBSP, unsalted
  • ¾ cup light brown sugar (150 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 egg large
  • 2 tsp vanilla extract pure
  • 2 cups all-purpose flour 240 grams, unbleached
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt fine sea salt
  • 1 cup chocolate chips plus extra for topping, mini, semi-sweet
  • Sprinkles for decorating, optional includes spiders and candy eyeballs
  • candies for decorating, optional includes spiders and candy eyeballs
VANILLA BUTTERCREAM FROSTING
  • ½ cup butter 1 stick) softened to room temp, unsalted
  • 1 ½ cups powdered sugar (180 grams)
  • 1-2 TBSP heavy cream or heavy whipping cream
  • ½ tsp vanilla extract
  • ⅛ tsp salt fine sea salt
CHOCOLATE FUDGE FROSTING
  • 3 oz bittersweet chocolate 85 grams, or semi sweet chocolate bar or chocolate chips
  • 5 TBSP butter 71 grams, unsalted
  • 1-2 tsp cocoa powder unsweetened
  • 1 tsp vanilla extract pure
  • 2-3 TBSP heavy cream as needed
  • 1.5 cups powdered sugar (170 grams)
  • ⅛ tsp salt fine sea salt

Instructions

    Cup of Yum
  1. 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 the springform pan.
  2. Let’s make a cookie cake! First bring butter and eggs to room temp. To soften faster, unwrap the butter, slice into 8-10 pieces, then allow to soften. The butter is ready when a light imprint can be left in the stick of butter with your thumb.
  3. Measure flour by weight (best results) or using the fluff-spoon-level technique. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
  4. 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 approx. 2 minutes. Scrape down sides if needed.
  5. Add the egg and vanilla and mix into the dough on medium speed, approx. 30-45 seconds.
  6. Add flour mixture to the larger bowl slowly while mixing on low speed.
  7. Once the flour is almost incorporated add chocolate chips and beat on low until the flour is fully incorporated. (take care not to over-mix at this point)
  8. Place dough on a large sheet of plastic wrap or parchment paper and wrap securely. Refrigerate overnight or 1-3 days for advance prep.
READY TO BAKE?
  1. Remove dough from the fridge and allow to soften on the counter for approx. one hour.
  2. Preheat oven to 350°F and line bottom of the springform pan with parchment paper.
  3. Break off small chunks of dough and arrange in the pan. Press together to create an even layer of cookie dough along the bottom of the springform. Gently press some extra chocolate chips on top for a picture-perfect cookie cake.
  4. Bake in the pan on the center rack of the oven at 350°F for 15-17 minutes until the dough has fluffed up and is just slightly starting to darken in color.
  5. Remove from oven and place on a wire cooling rack to fully cool. Remove the springform ring to help it cool faster. It should be fully set and cool enough to handle after one hour. While it cools, make your frosting and plan for the fun part – the decorating!
VANILLA FROSTING
  1. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
  2. Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, and salt and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
  3. For colorful frosting, simply divide frosting into portions and add a few drops of gel food coloring to each. Start with less as you can easily add more if desired. Mix with an electric hand mixer or by hand with a large spoon.
CHOCOLATE FUDGE FROSTING
  1. In a glass mixing bowl, melt the chocolate and the butter in the microwave for 60 seconds (this can be done on the stove as well). Mix and melt an additional 10-20 seconds as needed. Mix well to fully combine. Allow it to cool for 15 minutes.
  2. Next in a large bowl with an electric hand mixer, whip together chocolate/butter mixture with vanilla extract and salt to enhance the chocolate flavor. Sprinkle in powdered sugar slowly in 2 batches while mixing on low until fluffy and fully incorporated. Add cream as needed and mix to desired consistency.
DECORATING TIPS + TRICKS
  1. Transfer to piping bags fitted with assorted piping tips to create cute starburst and rose designs. For the starbursts I give the piping bag a light squeeze then press down and pull up in a quick motion. To make roses I start in the middle and draw a little counter-clockwise spiral while gently squeezing the piping bag. It's super easy and you can even practice on parchment paper first.
  2. Top off your designs with little candy eyeballs and some plastic (or icing) spiders and any extras your spooky heart desires. Soft sprinkles can be added too – have fun with it!

Notes

  • Chill the cookie dough for 1-3 days before baking to deepen flavor and improve texture.
  • For 9- or 10-inch springform pans, adjust baking time to 18-20 minutes, checking at 18 minutes to prevent overbaking.
  • Frostings can be made ahead and stored in the fridge; bring to room temperature and whip lightly before using.
  • Warm chilled frosting gently in short microwave intervals if needed to soften for spreading.
  • Slice into 12 portions for serving; adjust nutrition estimates accordingly.

Nutrition Information

Calories 499kcal (25%) Carbohydrates 59g (20%) Protein 4g (8%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 67mg (22%) Sodium 227mg (9%) Potassium 166mg (4%) Fiber 2g (8%) Sugar 40g (80%) Vitamin A 639IU (13%) Vitamin C 0.01mg (0%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 499

% Daily Value*

Calories 499kcal 25%
Carbohydrates 59g 20%
Protein 4g 8%
Fat 28g 43%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 67mg 22%
Sodium 227mg 9%
Potassium 166mg 4%
Fiber 2g 8%
Sugar 40g 80%
Vitamin A 639IU 13%
Vitamin C 0.01mg 0%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.