Halloween Cookie Cake

Celebrate Halloween with this giant, chewy cookie cake! Decorated with homemade vibrant cream cheese frosting and festive candies, it’s a fun, shareable treat perfect for parties.

Prep Time1 15

Cook Time20

Total Time1 35

Course: dessert

Cuisine: american

Keyword: cookie cake halloween, easy halloween cookie cake, fall cookie cakes, halloween baking treats, halloween cakes and cookies, halloween cookie cake, halloween cookie cake designs, halloween cookie cake ideas, halloween cookie cakes, halloween cookie ideas

Servings: slices

Calories: 582kcal

Equipment

Ingredients

Cookie dough:

1 cup unsalted butter room temperature
½ cup granulated sugar
1 cup brown sugar
1 tsp salt
2 tsp vanilla extract
2 large eggs
2 ¼ cups all-purpose flour
½ tsp baking soda
2 cups chocolate chips
cooking spray

Frosting:

250 g cream cheese room temperature
1 1/2 cups unsalted butter room temperature
2 1/2 cups powdered sugar
1 tsp vanilla extract
food coloring orange, black and purple

Decorations:

Halloween candy candy corn, orange and black sprinkles, etc

Instructions

Bake the cookie:

Beat the butter, granulated sugar and brown sugar in a bowl with an electric mixer until smooth. Add the salt, vanilla and eggs and mix well. Add the flour and baking soda and mix until combined. Add the chocolate chips and mix until evenly incorporated.
Spray a 12” cookie pan (or deep-dish pizza pan) with cooking spray. Use a rubber spatula to press the cookie dough into the pan. Bake at 350F for 15-20 minutes, until the edges are golden. Cool in the pan completely.

Make the frosting:

Beat the cream cheese and butter with an electric mixer until pale and fluffy. Add the vanilla extract and powdered sugar one cup at a time, beating until fluffy.
Divide the frosting in half. Dye one half orange and one half purple. Take 1/3 of the purple frosting and add some black food coloring to dye it black.
Place the orange and purple frosting into piping bags fitted with large, star-shaped piping tips. Place the black frosting into a piping bag fitted with a small, round piping tip.

Decorate:

Using the black frosting, pipe a spider web onto the entire surface of the cookie.
Pipe alternating dollops of orange and purple frosting around the edges of the cookie.
Stick the Halloween candy onto the frosting border, and if desired, onto the cobweb.
Slice and enjoy!

Notes

Storage Directions

At room temperature - Store leftover cookie cake in an airtight container for up to 3 days.

In the refrigerator - The cookie cake can be kept for up to one week in the fridge, stored in an airtight container.

In the freezer - Freeze the undecorated cookie cake in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then frost before serving.

Recipe Success Tips

Use room temperature ingredients. Ensure the butter, eggs, and cream cheese are at room temperature before you start. This helps the ingredients blend more smoothly, resulting in a consistent cookie dough and frosting texture.

Optional – chill the cookie dough. If you want a slightly thicker and chewier cookie cake, chill the cookie dough in the refrigerator for 30 minutes before spreading it in the pan and baking it.

Use a light-colored, nonstick cake pan for even baking. This prevents the edges of the cookie from browning too quickly. If using a darker-colored pan, reduce the baking temperature by 25ºF and closely monitor the baking time.

Don’t overbake the cookie cake. When you remove it from the oven, it should be golden brown around the edges but still slightly soft in the center. It will continue to cook as it cools, giving it a perfectly chewy texture.

Perfect the frosting consistency. If the frosting seems too thick, add a teaspoon of milk at a time until you reach the desired decorating consistency. If it’s too thin, add powdered sugar by the tablespoon.

Make clean slices. Chill the decorated cookie cake in the refrigerator for about 20 minutes. This helps firm up the frosting and makes it easier to slice without smudging the decorations.

Nutrition