Halloween Cookie Cake
8 servings
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!
Equipment
Ingredients
- 1½ cup all purpose flour
- 1½ teaspoons corn starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- ⅔ cup white chocolate chips
- 8 Oreo cookies roughly crushed
- 8-ounce package Halloween M&M's
- ½ cup Halloween sprinkles
- 1 can vanilla frosting
- Vanilla ice cream for serving
- Hot fudge topping for serving
Instructions
- Preheat the oven to 180°C/350°F, and grease and flour a cookie cake pan and line the bottom with parchment paper.
- In a large bowl, combine flour with corn starch, baking powder, baking soda, and salt. Set aside.
- 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.
- Fold in the chocolate chips and sprinkles.
- 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.
- 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.
Notes
- 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 9x13 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.
Nutrition
Serving: 13-inch slice | Calories: 594kcal | Carbohydrates: 83g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 285mg | Potassium: 110mg | Fiber: 2g | Sugar: 60g | Vitamin A: 457IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 3mg