Description
This Halloween Cookie Cake is a delightful dessert that combines a rich chocolate chip cookie base with whimsical buttercream ghosts and Halloween sprinkles. It’s an easy and festive treat perfect for Halloween parties or family gatherings.
Ingredients
Scale
For the Chocolate Chip Cookie Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips
- ¼ cup orange and black sprinkles
For the Buttercream Ghosts:
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk or cream
- Pinch of salt
- Candy eyes
- Halloween sprinkles (optional)
Instructions
- Make the Cookie Cake:
- Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan.
- In a bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In another large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until no lumps remain. Fold in the chocolate chips and sprinkles.
- Press the dough evenly into the prepared pan and bake for 18-20 minutes, or until golden and set. Let it cool completely in the pan before decorating.
- Prepare the Buttercream:
- In a mixer, beat the room-temperature butter on medium-high until smooth (about 2 minutes).
- Gradually add the powdered sugar on low speed, then add vanilla extract.
- Add milk or cream slowly, mixing until the desired consistency is reached. Stir in a pinch of salt and beat until the buttercream is smooth.
- Decorate the Cookie Cake:
- Once the cookie cake has cooled, remove it from the springform pan and place it on a serving platter.
- Fill a piping bag with buttercream and pipe small ghost shapes around the edge of the cake. Press two candy eyes into each ghost.
- Add Halloween sprinkles for extra decoration, or get creative with black icing for spider webs or other spooky designs.
Notes
- Storage: Store the decorated cookie cake in an airtight container at room temperature for up to 3 days.
- Reheating: The cookie cake is best enjoyed at room temperature. If needed, gently warm individual slices in the microwave for 10-15 seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 2 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg