Halloween Cookie Cake: Easy Recipe!

It feels like yesterday when I was making a Halloween Cookie Cake for my kids’ bake sale. The kitchen was a mess, but the first bite of that warm cookie was magic.

This Halloween Cookie Cake recipe has become a family tradition. Every year, as the leaves change, this giant Halloween cookie makes its grand appearance. It started with a slightly burnt bottom, which became our signature. Now, everyone asks for the “slightly burnt edge” piece!

Finding time to bake with a busy family is tough, but this Halloween Cookie Cake is surprisingly simple. I can whip it up while juggling everything else. My goal is to create recipes that are delicious, approachable, and stress-free. This is one of my easy Halloween treats that fits the bill perfectly.

I’ve perfected this Halloween Cookie Cake over many years, always believing that cooking should be joyful and shared. Let’s get started!

What You’ll Need for This Halloween Cookie Cake

Let’s talk ingredients. This Halloween Cookie Cake is all about simple goodness. If your kids love this, they’ll go crazy for my Halloween No Bake Icebox Cake!

• 1 cup (2 sticks) unsalted butter, softened: I always use unsalted so I can control the saltiness.
• ¾ cup granulated sugar: For that classic sweetness.
• ¾ cup packed brown sugar: This adds a lovely depth of flavor and chewiness.
• 2 large eggs: Make sure they’re at room temperature for easier mixing.
• 1 teaspoon vanilla extract: I always use pure vanilla extract; the imitation stuff just doesn’t compare.
• 2 ¼ cups all-purpose flour: The base of our giant Halloween cookie.
• 1 teaspoon baking soda: Helps our cookie rise.
• 1 teaspoon salt: Balances the sweetness and brings out the other flavors.
• 2 cups semi-sweet chocolate chips: Because what’s a cookie without chocolate?
• Assorted Halloween candies and sprinkles: For decorating! Think candy corn, chocolate candies, gummy worms… the possibilities are endless.

When making Halloween Cookie Cake, I often grab the Ghirardelli chocolate chips. I think they melt the best.

Here’s a trick I learned: always sift your flour. It makes a HUGE difference in the texture of the cookie. Trust me!

For busy families making Halloween Cookie Cake, you can prep the dry ingredients ahead of time. To save money, check your local bakery for day-old candy or ask your grocery store to see if they have candy on clearance.

And for storing leftover ingredients, keep your chocolate chips and candies in a cool, dark place, and your flour and sugar in airtight containers. For some alternative Halloween cookie decorating ideas, check out this Easy Halloween Cookie Cake Recipe from Kathryn’s Kitchen.

Let’s Make This Halloween Cookie Cake Together

Okay, friend, put on your aprons, and let’s get baking! This recipe is so easy; I promise you’ll be surprised. If you’d rather make a spooky dessert, this Halloween Cookie Cake reminds me of another family favorite, my pumpkin cannoli cake roll.

1. Preheat your oven to 350°F (175°C). Grease a 12-inch pizza pan or a large round baking sheet. I like to line it with parchment paper, too, for easy cleanup.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. I learned the hard way that if your butter isn’t soft enough, you’ll end up with lumpy batter. So, be patient and let it soften properly.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that everything is evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your Halloween Cookie Cake tough.
6. Stir in the chocolate chips. Now’s the time to sneak a few… I won’t tell!
7. Press the dough evenly into the prepared pizza pan or baking sheet. Don’t worry if your Halloween Cookie Cake looks a little rustic; that’s part of its charm.
8. Bake for 18-20 minutes, or until the edges are golden brown and the center is set. In my kitchen, it usually takes about 19 minutes, but ovens vary, so keep an eye on it.
9. Let the Halloween Cookie Cake cool completely on a wire rack before decorating. This is important! If you try to decorate it while it’s still warm, the frosting will melt.
10. Frost and decorate with your favorite Halloween candies and sprinkles. Get creative! This is where the fun really begins.

While the Halloween Cookie Cake is cooking, I usually tidy up the kitchen and maybe sneak a peek at a Halloween movie with the kids.

Your Halloween Cookie Cake should smell like warm chocolate and vanilla – the scent of pure happiness!

If you’re short on time, you can use store-bought frosting. I won’t judge! And for extra flair, you can drizzle melted chocolate over the top.

How I Love to Serve This Halloween Cookie Cake

My family loves this Halloween Cookie Cake when I cut it into wedges and serve it with a scoop of vanilla ice cream. The warm cookie and cold ice cream are the perfect combination. This dessert is perfect for Halloween parties, school bake sales, or just a fun family night in.

For Halloween Cookie Cake presentation tips, I like to arrange the candies and sprinkles in a fun, spooky pattern. If you want some inspiration for a spider web design, check out this Spiderweb Cookie Cake.

If you have extra Halloween Cookie Cake (which is rare in my house!), you can crumble it up and use it as a topping for ice cream or yogurt. You can also wrap individual slices and freeze them for later.

Your Halloween Cookie Cake Questions Answered

Okay, let’s tackle some of those burning questions you might have about making this giant Halloween cookie.

Q: My Halloween Cookie Cake is always dry. What am I doing wrong?

A: Overbaking is usually the problem. Try reducing the baking time by a few minutes, and make sure you’re not overmixing the dough. Also, adding a tablespoon or two of milk to the batter can help keep it moist.

Q: Can I use different types of chocolate chips in my Halloween Cookie Cake?

A: Absolutely! I encourage you to experiment. Dark chocolate chips, white chocolate chips, peanut butter chips… the possibilities are endless.

Q: My Halloween Cookie Cake is too crumbly and falls apart when I try to cut it. Any tips?

A: This usually means there’s not enough binding in the dough. Make sure you’re using enough butter and eggs, and that you’re creaming the butter and sugar together properly. Also, letting the cookie cool completely before cutting it will help it hold together better.

Q: Can I make this Halloween Cookie Cake ahead of time?

A: Yes, you can! You can bake the cookie a day or two in advance and store it in an airtight container at room temperature. Just wait to frost and decorate it until you’re ready to serve.

Q: What can I use instead of butter in this Halloween Cookie Cake?

A: If you’re looking for a butter substitute, you can use shortening or margarine. However, keep in mind that this may affect the taste and texture of the cookie. I personally prefer to use butter for the best flavor.

Q: Can I add nuts to this Halloween Cookie Cake?

A: Definitely! Chopped walnuts, pecans, or almonds would be a delicious addition. Just stir them into the dough along with the chocolate chips.

Q: My Halloween Cookie Cake spread out too thin while baking. How can I prevent this?

A: This usually happens when the dough is too warm. Try chilling the dough in the refrigerator for about 30 minutes before baking. Also, make sure your oven is at the correct temperature. If you love pumpkin, be sure to check out my no bake pumpkin cheesecake balls.

My Final Thoughts on This Halloween Cookie Cake

This recipe holds a special place in my heart because it’s more than just a dessert; it’s a symbol of family, tradition, and joyful memories. It’s a great Halloween dessert idea to share with your loved ones.

My Halloween Cookie Cake Pro Tips:

• Don’t be afraid to experiment with different flavors and toppings. This recipe is a blank canvas, so have fun with it!
• Always let the cookie cool completely before decorating. Trust me on this one; it’ll save you a lot of frustration.
• Get the kids involved in the decorating process. It’s a great way to create lasting memories and foster a love of baking.

Some Halloween Cookie Cake variations we’ve tried with our family include adding peanut butter chips and using different types of frosting.

My son loves the version with extra chocolate chips, while my daughter prefers the one with lots of colorful sprinkles. My husband loves the Halloween Cookie Cake from Just As Tasty.

I hope you’ll make this Halloween Cookie Cake your own, adding your personal touch and creating memories that will last a lifetime.

Remember, cooking should be joyful, not stressful. So, don’t worry about making mistakes – just have fun and enjoy the process. Happy baking!

Halloween Cookie Cake

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Celebrate Halloween with a giant, chewy cookie cake! This festive dessert is easy to make and perfect for sharing at parties or spooky gatherings.

• Author: Liliana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup Halloween-themed sprinkles
• 1 cup vanilla frosting
• Halloween candy for decoration (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the chocolate chips and sprinkles.
7. Press the dough evenly into the prepared cake pan.
8. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Once the cookie cake is completely cool, frost with vanilla frosting.
11. Decorate with Halloween candy, if desired.
12. Slice and serve!

Notes

For an extra festive touch, use different colored frostings and more Halloween candies to decorate your cookie cake!