This Halloween Cookie Cake is so fun to make, and even more fun to eat! Cookie dough is decorated with Halloween sprinkles and candies, then pressed into a cookie pan and baked into a massive cookie, and decorated just like a cake!
I love baking cookie cakes! They’re so easy to make, require no scooping into dough balls, no shaping, and you don’t have to worry about the dough spreading out too much. Cookie cakes can be decorated with your favorite candies, sprinkles, and frostings depending on the occasion.
This Halloween cookie cake is so fun! All you need is Halloween M&M’s and sprinkles to turn into a festive treat. It’s soft and crumbly but it’s sturdy enough to hold its shape when it’s sliced and can be eaten without a fork. Serve it warmed up with a scoop of vanilla ice cream for the best treat ever!
Be sure to check out my other Halloween cookie recipes! Halloween Sugar Cookies, Halloween Pinwheel Cookies, Monster Cookies, and Dracula Cookies are a few of my favorites.
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Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour, Baking Soda, Baking Powder, Corn Starch and Salt: These are the main ingredients in most cookies, and are the dry ingredients. Mix them up in a bowl before you start creaming the butter with the sugar. The corn starch is added to make these cookies soft with the best texture.
- Softened Butter: Make sure to let the butter soften to room temperature before using.
- Sugar: Regular white granulated sugar is what you need.
- Eggs: Always use large eggs that are at room temperature for baking.
- Pure vanilla extract: Avoid the imitation stuff for the best flavor!
- Add ins: We’re adding white chocolate chips, crushed oreos, M&M’s and sprinkles.
How to Make Halloween Cookie Cake
- Prepare: Preheat the oven to 180°C/350°F, and grease and flour a cookie cake pan and line the bottom with parchment paper.
- Dry Ingredients: In a large bowl, combine flour with corn starch, baking powder, baking soda, and salt. Set aside.
- Cream: In the bowl of a stand mixer, place the butter and sugar, and cream together. Then add the egg and vanilla, and mix until well combined.
- Add ins: Fold in the white chocolate chips, and sprinkles.
- Bake: Pour the cookie dough into the pan, and smooth out the top with a spatula, then top with crushed Oreos, and M&M’s. Bake for 12-15 minutes, or until golden brown. Remove from the oven, and cool on a wire rack without removing the cake from the pan.
- Cool and Serve: When the cookie cake has cooled, remove it from the pan or leave it in the pan if desired. Decorate with vanilla frosting, and extra sprinkles. Slice and serve with vanilla ice cream, and hot fudge topping.
Recipe Tips
- Use Leftover Halloween Candy! If you’re like me and always have tons of Halloween candy from all the trick and treaters, just chop it all up and add to the cookie cake.
- Don’t have a cookie cake pan? No problem! Turn it into a sheet pan cookie cake, or turn in into cookie bars by using a quarter size sheet pan which is the same as a 9×13 pan.
- Don’t overbake the cookie cake. All ovens are different, mine bakes a perfect soft and chewy cookie in 12 minutes in a 11 inch cookie cake pan, but check on yours at 12 minutes and see if it needs more time.
- Make sure that it cools down IN the pan. Do not remove the cookie cake from the pan if it’s still warm. Go around the cake with a butter knife, then turn it over on a large cookie sheet and again on a plate before decorating and serving.
FAQs
If unfrosted, the cookie cake can be stored in an airtight container at room temperature for 2-3 days. If you frost the cookie cake (especially if it’s homemade frosting) then it must be refrigerated.
I think that chocolate chip cookies dry out when they’re refregirated so I prefer to eat this cookie cake when it’s fresh. If you have leftovers and store them in the fridge, you can warm up a slice in the microwave for 20-30 seconds before serving.
Enjoy making this easy Halloween Cookie Cake! It’s going to be a hit at your Halloween gatherings for sure. Be sure to Pin this recipe so you can find it again next time.
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