Name: Halloween Cookie Cake
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Ingredients: 1/2 cup salted butter (softened at room temperature ); 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 whole large egg; 1 teaspoon pure vanilla extract; 1 1/3 cups all-purpose flour; 1/2 tablespoon cornstarch; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 cup chocolate chips; 1/4 cup Halloween sprinkles (plus more to sprinkle on top); black and orange cookie icing ((from the squeeze tub))

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This fun Halloween Cookie Cake is made with a chocolate chip cookie base and loaded with fun Halloween sprinkles. Decorated with black and orange icing and perfect for a Halloween party!

PIN this Halloween Cookie Cake recipe to try later!

HALLOWEEN COOKIE CAKE

I love making this Cookie Cake because it’s made in one bowl, it doesn’t require any fancy kitchen equipment and can be decorated any way you want! Perfect for Halloween parties and kids can help too.

The soft and chewy chocolate chip cookie dough base is loaded with chocolate chips and festive sprinkles, and then decorated with orange and black frosting and topped with more Halloween sprinkles.

This giant cookie is easier to make than regular chocolate chip cookies since we don’t have to do any cookie scooping or rolling. It will be a huge hit anywhere you serve it because it has all the same flavors as a traditional chocolate chip cookie, it’s just baked in a large cake pan and looks stunning once it’s decorated.

Other easy Halloween desserts that are perfect for parties are these Frankenstein Cupcakes, Halloween Candy Cookies, and Pumpkin Spice Rice Krispie Treats!

Why You’ll Love This Recipe

Festive treat: If you don’t have much time and need to whip up a delicious treat quick- this is your recipe!

Let the kids help: Looking to get your kids into the Halloween spirit? This will be so fun for kiddos to decorate or stir the cookie batter.

Easy recipe: You don’t have to worry about the hassle of rolling, scooping any dough, or icing any cookies. If you’re in a hurry, you just need less than 10 minutes of prep time.

Customizable: Add your favorite add-ins and toppings. See below for a list of ideas.

Party perfect: A Cookie Cake is perfect for Halloween parties, Fall parties, and birthdays. It’s just like a cake except in a cookie form, YUM.

key ingredients

All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Baking soda and baking powder: Used as a leavening agent.
Cornstarch: Make the dough extra soft and tender.
Butter: You could use salted or unsalted butter. If you use unsalted butter, make sure to add 1/4 teaspoon of salt to the recipe. Make sure the butter is softened at room temperature.
Sugar: We use both granulated white sugar and dark brown sugar or light brown sugar. This combination will increase the chewiness of the cookie cake.
Large eggs: Make sure the whole eggs are at room temperature so they incorporate into the dough better.
Vanilla extract: Enhances the flavors and adds a warm flavor.
Chocolate chips: We love using a combination of semi-sweet chocolate chips and white chocolate chips or chocolate chunks but you can use your favorite kind.
Halloween sprinkles: For fun and make this cookie dessert extra festive!
Icing: Premade black and orange icing is perfect for decorating. I just use the ones from a tub that already have a star tip attached to make the swirly design.

HOW TO MAKE a delicious HALLOWEEN COOKIE CAKE

Cream butter and sugars: In a large bowl, cream together butter and sugar with an electric mixer or a stand mixer. Mix for about 4 minutes until light and fluffy. Add in egg and vanilla extract, mix again.

Add dry ingredients: Add in flour, cornstarch, baking soda, baking powder and mix until cookie dough forms. Be sure to scrape down the sides of the bowl.

Fold in the chocolate chips and the sprinkles: Use as much or as little as you prefer.

Spread cookie dough onto the baking dish in an even layer: Gently pressing down with a spatula. Top with more sprinkles (optional) and bake for 18-20 minutes or until the top of the cookie is golden brown.

Cool and decorate: Let cookie cool completely before decorating with orange and black icing. Enjoy!

RECIPE TIPS

Use a sharp knife to cut the cake to get cleaner looking cuts.
Gooey cookie cake: Slightly underbake the cake by a few minutes so it’s are extra soft and gooey.
Cool completely: Be sure to let the cookie cake cool completely before adding the icing otherwise it will melt.
Make ahead: Make the cookie dough ahead of time and assemble into baking dish. Wrap dish with plastic wrap and place in the refrigerator for up to 3 days until ready to bake.
Ultimate Halloween treat: Top this giant chocolate chip cookie cake with vanilla ice cream for an extra delicious dessert.

Halloween cookie topped with frosting and sprinkles.

variations

Brownie cake: You can use your favorite Homemade Brownie Recipe or use boxed brownie mix if you prefer instead of a cookie base.
Birthday cookie cake: Swap the Halloween sprinkles and orange and black icing for rainbow themed sprinkles and your favorite color icing.
Cookie base: To make things easier you can use store bought cookie dough, cookie mix, make cake mix cookies.
Chocolate chips: Use as many or little as you want. I love using a combination of different chocolate chips so you can use any of your favorites.
Frosting: Use store bought frosting or icing or you can make your own from scratch. Vanilla, buttercream or cream cheese frosting would work well. You can also use white frosting and add orange and black food gel to get Halloween colors. Add it to a piping bag to decorate.

Other add-ins and toppings

Candy corn
Oreos
Drizzled melted chocolate
Candy pumpkins
Halloween M&M candies
Reese’s Pieces
Peanut butter cups
Chopped nuts
Mini marshmallows
Your favorite candies (you could also use leftover Halloween candy)
Edible eyes

Slice of cookie cake with halloween decorations.

leftovers & storage

To-store: Place cookie slices in an airtight container or cover plate with plastic wrap. Store in a cool area for up to 3-5 days.

To-freeze: You can also freeze the whole cookie cake by wrapping the dish with plastic wrap and then with aluminum foil for up to 1 month. When ready to defrost, let the cookie cake sit out overnight on the counter.