Halloween Chocolate Chip Cookie Cake
The best way to start the spooky season is with a Halloween Chocolate Chip Cookie Cake! A delectably soft cookie base is adorned with vibrant orange and contrasting white cream cheese icing, capturing the essence of Halloween. Kids and adults will love it!
A fast and easy way to make Halloween yummy and fun!
I must admit Halloween is one of my favourite holidays, next to Christmas of course. I love making these puff pastry witches brooms and these raspberry filled chocolates to help celebrate the season!
Recipe Ingredients
- Butter – softened salted or unsalted butter
- Sugar – granulated sugar
- Eggs – large eggs room temperature
- Vanilla – vanilla extract
- Salt
- Flour – all purpose flour
- Chocolate chips – semi sweet or milk chocolate chips
- Cream cheese – whole cream cheese for the frosting
- Powdered sugar – also known as icing sugar or confectioners’ sugar
- Cream – whole/whipping or heavy cream with at least 30% fat content
- Food coloring – I used orange food coloring gel for this recipe
- Milk or cream – you can use whole milk or cream for the cream cheese frosting, if you prefer you could also use half and half
What is the difference between sugar pumpkins and jack o lantern pumpkins?
Sugar pumpkins, also known as pie pumpkins, differ from jack-o’-lantern pumpkins mostly in their culinary use and characteristics. Sugar pumpkins are smaller in size, usually ranging from 4 to 8 pounds, they have a sweeter, denser flesh and a smooth texture.
They are grown for baking and cooking purposes, making them ideal for making pumpkin puree, pumpkin pies, soups, pasta and other savory and sweet dishes.
In contrast, jack-o’-lantern pumpkins are larger and have a thinner, less sweet flesh, making them better suited for carving and decoration during the Halloween season. While both types of pumpkins belong to the same family, their distinct qualities are used for either culinary creations or carving.
How to make a Chocolate Chip Cookie Cake recipe for Halloween
In a large bowl beat butter and sugar until fluffy, beat in eggs one at a time, add the vanilla, stir in salt and the flour one cup at a time.
Stir in the chocolate chips. If you prefer you can use a stand mixer with the paddle attachment on low speed. Do not over mix.
Move the mixture to the prepared round cake pan or springform pie pan, with either your hands or a spatula press the cookie dough onto the pan gently pressing to evenly cover the whole pan.
Bake in the preheated oven for approximately until golden and firm to the touch, test with a toothpick for doneness. Let the cookie cake cool completely in the pan, then move to a clean plate to decorate.
In a medium bowl or bowl of a stand mixer beat together the butter and cream cheese on medium-high speed until creamy. Lower the speed to medium and add the powdered sugar, beat well. Add the salt, liquid and vanilla, beat until fluffy. Stir in food colouring.
Frost the cooled cookie cake and refrigerate just to firm up the icing.
Remove the cookie from the fridge and draw two black triangles for eyes, place a small dab of icing on the back of each eye and stick it in the triangle.
In a small bowl mix together with a fork cream cheese, sugar, milk and vanilla, until smooth. Icing should be a thick consistency, refrigerate if necessary for approximately 30 minutes to thicken it up, stir to combine. If it is too thin you could add a bit more powdered sugar, too thin then add a bit more milk.
Place the white cream cheese icing in a decorating piping bag fitted with a flat basket weave and make criss cross strips back and forth over the frosted cookie to look like Mummy Bandages. Refrigerate to firm up if necessary.
Ever since my kids were little and they would have a party at school, I would either make cookies or this Giant Chocolate Chip Cookie. Decorated with a little frosting to coincide with whatever holiday was being celebrated, think Christmas or even birthdays. I even started to make it at Halloween. At the time in Italy Halloween was just becoming a thing so kids and even adults were really intrigued by it all. Needless to say it was a big hit!
What is the difference between a cookie and a cookie cake?
The difference is basically the size, a cookie cake is baked in a large cake pan, it is thicker than a regular cookie and is usually frosted then cut into pieces like a cake. Whereas cookies are individual sizes and baked on a baking sheet.
Easy way to make the triangles
I purchased one of those icing pens from the store to make the triangle outline for the eyes. And I purchased those adorable candy eyes which are available at most grocery stores.
Other frostings to use
If you are making this cookie cake for a birthday or even Christmas you could use a simple Swiss meringue frosting or even a chocolate frosting, decorate with some sprinkles!
Recipe FAQs
The cake pan can either be sprayed with cooking spray, greased and floured or lined with parchment paper.
It’s essential to cream the butter and sugar until light and fluffy, then add the eggs and vanilla extract, and mix just until incorporated. Overmixing can result in a tough cookie.
Yes! Dark chocolate chips can be used as a substitute for semi-sweet chips if you prefer a less sweet and more intense chocolate flavor.
Start with a tiny amount of orange food coloring and gradually add more until you reach the desired shade. Remember, a little goes a long way! I like to use the gel food coloring tubes.
How to store a Cookie Cake
The Cookie Cake should be stored in an airtight container with a slice of bread to keep it moist, at room temperature, it will keep up to 3-4 days. Cookies should not be refrigerated as this will dry them out.
The cake can be made in advance and frozen before frosted. Wrap tightly in plastic wrap and place in a freezer bag. Defrost the cookie cake in the fridge then decorate. It will last up to three months in the freezer.
I have to admit this is one of the best chocolate chip cookie cakes I have ever made or tasted and I hope you agree. Simple, easy and not just cute, but this Halloween Chocolate Chip Cookie Cake is a very Yummy Mummy! Enjoy.
Halloween Chocolate Chip Cookie Cake
Ingredients
FOR THE GIANT CHOCOLATE CHIP COOKIE
- ¾ cup salted butter softened* (150 grams)
- 1-1¼ cups granulated sugar (250 grams)
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 1 pinch salt*
- 2½ cups all purpose flour (325 grams)
- 1 cup mini semi sweet chocolate chips 250 grams
*If you use unsalted butter then add ¼-½ teaspoon of salt.
ORANGE CREAM CHEESE ICING
- 1 tablespoon salted butter
- 1 ounce cream cheese
- 1¼ cups powdered sugar (150 grams)
- 1 pinch salt
- ½-1 tablespoon cream whole/whipping cream
- ¼ teaspoon vanilla
- orange food colouring (as much as you need)
WHITE CREAM CHEESE ICING
- 2 ounces cream cheese 50 grams
- 1 cup powdered sugar 125 grams
- 2-3 teaspoons milk or cream (start with you two, may need more, but icing has to be thick)
- 1 teaspoon vanilla
Instructions
- Pre-heat oven to 325F (160C), lightly flour and grease or spray a 9 inch cake pan or springform pie pan.
FOR THE GIANT CHOCOLATE CHIP COOKIE
- In a large bowl beat butter and sugar until fluffy, approximately 3 minutes, beat in the eggs one at a time, add the vanilla, stir in the salt, flour one cup at a time, then stir in chocolate chips.
- Using your hands or a spatula press onto the prepared pan, press to cover the whole pan.
- Bake for approximately 30-35 minutes or until golden and firm to the touch (test with a toothpick for doneness). Remove and let cool completely in pan, then remove to a plate to decorate.
ORANGE CREAM CHEESE ICING
- In a medium bowl beat together the butter and cream cheese on medium-high speed until creamy, approximately one minute. Lower the speed to medium and add the powdered sugar, beat well. Add the salt, milk or cream and vanilla, beat until fluffy, about 3 minutes. Stir in the food colouring.
- Frost the completely cooled cookie and refrigerate for approximately 20-30 minutes just to firm up the icing.
WHITE CREAM CHEESE ICING
- In a small bowl mix together with a fork the cream cheese, sugar, milk (one teaspoon at a time) and vanilla, until smooth. Icing should be thick, refrigerate if necessary for approximately 15-20 minutes to thicken it up, stir to combine. If it is too thin you could add a bit more powdered sugar, too thin then add a bit more milk.
- Remove the cookie from the fridge and draw two black triangles for eyes*, place a small dab of icing on the back of each eye and stick it in the triangle.
- Place the white cream cheese icing in decorating piping bag fitted with a flat basket weave and make criss cross strips back and forth over the frosted cookie to look like Mummy Bandages. Refrigerate 15 minutes to harden if necessary. Cut into pieces and Enjoy!
*I purchased an edible black icing pen from the store to make the triangle outline for the eyes.
Notes
Nutrition
Updated from September 19, 2016.
Rosemary, thanks for the recipe! I was looking for something to do with my 3 year old grandson and saw the cookie cake recipe. We had so much fun making it!! We never got to do the bandages, he couldn’t wait to eat it. Thanks again for sharing your recipes🥰
Hi Barbara, thanks so much, so glad you both had fun! Take care.
What will the texture of the cookie be with this recipe? Soft, chewy, crispy/crunchy?Thanks
Hi JJ, it is a soft cookie cake. 🙂
this is just too cute! I love that you made it not just a mummy, but a mummy pumpkin
Hi Heather, thanks so much.
I’m loving this! My seven year old boy just told me yesterday he wants to be a Mummy for Halloween! I’m going to share this on my FB page later today! Thanks!
Hi Ally, Haha that is so cute, I love Mummys thanks so much for sharing. 🙂