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Halloween Chocolate Chip Cookie Cake
Yield: 12 servings
This Halloween cookie cake is the best Halloween treat. A soft and chewy chocolate chip cookie decorated with creamy vanilla buttercream frosting. If you are looking for a fun and spooky dessert, great for kids and adults alike, look no further than this Halloween cookie cake.
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
- 8-inch cheesecake pan or springform pan
Ingredients
Chocolate Chip Cookie Cake
- ½ cup (114 g) unsalted butter melted
- 1 cup (220 g) light brown sugar
- 1 (1) egg room temperature
- 1 (1) egg yolk room temperature
- 2 tsp (2 tsp) vanilla extract
- 1 ½ cups (188 g) all-purpose flour
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- 1 cup (180 g) semi-sweet chocolate chips or preferred chocolate
Vanilla Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2 ½ cups (300 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
- 2 tbsp (30 ml) heavy cream
- gel food coloring
Instructions
Chocolate Chip Cookie Cake
- Preheat oven to 350℉. Prepare an 8-inch cheesecake pan or springform pan with nonstick cooking spray and a parchment circle.
- In a large mixing bowl, mix together the melted unsalted butter and light brown sugar until smooth. Add in the room temperature egg, egg yolk, and vanilla extract and stir to combine.
- Add in the all-purpose flour, baking soda and salt. Mix until a soft dough forms. Fold in the semi-sweet chocolate chips.
- Spread the chocolate chip cookie dough in an even layer in the prepared cake pan and bake for approximately 25 to 30 minutes until the top and edges are golden-brown.
- Remove the pan from the oven and cool the cookie cake to room temperature. To remove the cookie from the pan, run a knife along the edges of the pan remove the bottom of the pan from the sides.
Vanilla Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment, whip the butter on medium-high speed for 5 minutes until pale and creamy.
- Add the powdered sugar and mix on low speed until fully incorporated with the butter. While mixing on low, add the salt and vanilla extract.
- Slowly drizzle in the heavy cream until fully incorporated. Scrape the sides and bottom of the bowl as needed. Turn the mixer to medium speed and whip the buttercream for 2 to 3 minutes until smooth and creamy.
- If desired, divide the buttercream and tint using gel food coloring.
Decorating the Halloween Chocolate Chip Cookie Cake
- Be creative and decorate the cookie cake using colorful buttercream, candies, or Halloween sprinkles. Check out my blog post to see the piping tips I used to decorate the cookie cake pictured.
Notes
Halloween chocolate chip cookie cake can be stored in an airtight container at room temperature for about 1 to 2 days, or in the refrigerator for 2 days. Serve at room temperature.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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