This festive chocolate chip cookie cake combines the best of both worlds – chewy cookie edges with a soft, melt-in-the-nouth center, all decorated with vibrant frosting and playful candy eyes.
Easy to make and even more fun to decorate, it’s the ultimate no-fuss Halloween-themed dessert for parties, trick-or-treat snacking, or a frightfully delicious baking project with kids.
Why You’ll Love This Halloween Cookie Cake Recipe
The ultimate festive treat – short on time but craving something spooktacular? This Halloween cookie cake comes together in a flash. Simple and quick Halloween party food at its best.
Kid-friendly fun – from stirring the batter to decorating with fun creepy toppings, this recipe is a blast for kids to help with.
Easy to make – no rolling, scooping, or cutting! This Halloween cookie cake recipe calls for pantry-staple ingredients and will be ready to bake after just 20 minutes of prep.
Totally customizable – make it your own with your favorite mix-ins and toppings – chocolate chips, candy eyes, and brightly colored and piped frosting.
Halloween Cookie Cake Ingredients
Cookie cake ingredients
- 1 cup unsalted butter, divided
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 2 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup semi sweet chocolate chips
Frosting and decorations
- 2 cups powdered sugar
- 1 tbsp. milk
- Green, orange, and purple gel food coloring
- Halloween sprinkles, plus eye candies
Looking for more spooky recipes? Try these:
- Creepy Eyeball Jello Cups
- Candy-Stuffed Halloween Witch Cookies
- Fudgy Green Velvet Halloween Brownies
- Halloween Rice Krispie Brains (Easy 4 Ingredient Recipe)
- Eyeball Oreo Halloween Treats
How To Make Halloween Cookie Cake
TO MAKE THE COOKIE CAKE
Preheat your oven to 350 degrees Fahrenheit, and spray a springform pan with non-stick spray.
In a large mixing bowl, whisk together the all purpose flour, salt, and baking soda. Set aside.
In another bowl, beat 1/2 cup butter, brown sugar, and granulated sugar together until fluffy.
Add the eggs and vanilla and mix well to combine.
Slowly add the flour mixture, mixing until just combined.
Fold in the chocolate chips.
Add the cookie dough to your springform pan and smooth out evenly.
Bake for 23-25 minutes, until the top is golden brown. Allow the cookie cake to cool, and undo the springform pan sides.
TO DECORATE
For the frosting, mix together 1/2 cup butter and 2 cups of powdered sugar.
Slowly add milk, mixing until the frosting forms. You want the frosting to be pretty stable to hold its shape. If you add too much milk, just add a little more powdered sugar to balance it out.
Divide the frosting into 3 separate bowls. Add orange gel color to one bowl, green to one bowl, and purple to another bowl. Mix each until the color is fully incorporated.
Add the frosting to 3 piping bags outfitted with different piping tips.
Use the frosting to create your design on your cookie cake. Feel free to get creative with different techniques according to the piping tips you have.
Add sprinkles and eye candies for your cookie cake Halloween design.
Slice and serve as is or with a scoop of vanilla ice cream.
Storage Instructions for Halloween Cookie Cake
To keep your Halloween cookie cake fresh, chewy, and moist, follow these simple storage tips:
Room Temperature
Store leftover slices of this Halloween cookie cake in an airtight container at room temperature for 3-4 days. Keep it away from heat/humidity to prevent drying or sogginess.
In The Fridge
This Halloween cookie cake can be stored in an airtight container in the fridge for up to 1 week. Keep in mind that this cookie cake can dry out in the fridge.
You can reheat this chilled Halloween cookie cake in the oven, covered with foil, until warm.
Freezing
This Halloween cookie cake recipe is freezer-friendly. Wrap it tightly in plastic wrap and foil and store in the freezer for up to 3 months. Thaw the cookie cake overnight in the fridge or on the countertop.
Check out these creepy halloween ideas too:
- 55 Easy Halloween Treats For Kids
- 15 Spookilicious Halloween Cake Pops
- 13+ Cute & Easy Halloween Brownie Recipes
- 25 Spooky Cute Halloween Cookies
- 35 Easy FRUIT Halloween Snacks & Treats
- 35+ Spookily Easy No Bake Halloween Treats
Halloween Cookie Cake
Ingredients
Cookie cake ingredients
- 1 cup unsalted butter divided
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 2 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup semi sweet chocolate chips
Frosting and decorations
- 2 cups powdered sugar
- 1 tbsp. milk
- Green orange, and purple gel food coloring
- Halloween sprinkles plus eye candies
Instructions
To Make the Cookie Cake
- Preheat your oven to 350 degrees Fahrenheit, and spray a springform pan with non-stick spray.
- In a large mixing bowl, whisk together the all purpose flour, salt, and baking soda. Set aside.
- In another bowl, beat 1/2 cup butter, brown sugar, and granulated sugar together until fluffy.
- Add the eggs and vanilla and mix well to combine.
- Slowly add the flour mixture, mixing until just combined.
- Fold in the chocolate chips.
- Add the cookie dough to your springform pan and smooth out evenly.
- Bake for 23-25 minutes, until the top is golden brown. Allow the cookie cake to cool, and undo the springform pan sides
To Decorate
- For the frosting, mix together 1/2 cup butter and 2 cups of powdered sugar.
- Slowly add milk, mixing until the frosting forms. You want the frosting to be pretty stable to hold its shape. If you add too much milk, just add a little more powdered sugar to balance it out.
- Divide the frosting into 3 separate bowls. Add orange gel color to one bowl, green to one bowl, and purple to another bowl. Mix each until the color is fully incorporated.
- Add the frosting to 3 piping bags outfitted with different piping tips.
- Use the frosting to create your design on your cookie cake. Feel free to get creative with different techniques according to the piping tips you have.
- Add sprinkles and eye candies for your cookie cake Halloween design.
- Slice and serve as is or with a scoop of vanilla ice cream.
Notes
- Room Temperature: Store slices in an airtight container for 3–4 days. Keep away from heat and humidity.
- Refrigerator: Store up to 1 week in the fridge, but note it may dry out. Reheat covered in the oven until warm.
- Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge or at room temp.
