Mummy Chocolate Chip Cookie Cake

This Chocolate Chip Cookie Cake, a delicious Big Cookie dressed up for Halloween! It makes the perfect snack or dessert. Soft on the inside and full of Chocolate Chips, with a creamy Cream Cheese frosting.

 A fast and easy way to make Halloween yummy and fun!

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.

Well my kids are now grown up and yes I am still making this Big Cookie but now mostly for friends and family.

I must admit Halloween is one of my favourite holidays, next to Christmas of course. Lately I have seen a lot of Halloween baking on the internet. But the one that always stood out in my mind were Mummy Cookies, I thought they were the cutest things ever!

How to make a Chocolate Chip Cookie Cake for Halloween

• In a large bowl beat the butter and sugar then add the eggs one at a time and beat.
• Add the vanilla, salt and the flour one cup at a time and combine.
• then gently stir in the chocolate chips.
• Press the dough down to cover the prepared pan.
• Bake until golden and firm to the touch.
• Let cool before decorating.

How to decorate it

1. In a medium bowl beat together the butter and cream cheese then add the powdered sugar, and beat. Add the salt, cream and vanilla continue beating until fluffy.
2. Stir in food colouring.
3. Frost the cooled cookie and then refrigerate for approximately one hour.
4. Mix together with a fork the cream cheese, sugar, milk and the vanilla, until smooth. The Icing should be thick.
5. Remove the cookie from the fridge and start to decorate your Mummy Cookie Cake, draw two black triangles for eyes, stick a candy eye in the middle of each triangle.

Place the white cream cheese icing in a decorating 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 harden.

I purchased one of those icing pens from the store to make the triangle outline for the eyes. And yes thanks to my daughter for throwing in our cart at the grocery store when we were in Canada,  those adorable candy eyes.

I was having friends over for dinner so I thought why not make a giant cookie and decorate it for Halloween! I wanted to do something Mummyish. So that is how I came up with a Mummified Pumpkin!

What a good laugh we had getting everyone to guess what it was. Halloween is very new to Italians, so after a couple of hints they did get it!

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.

How to freeze it

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.

More Halloween Recipes

• Dracula’s Blood Raspberry Chocolates
• Witches’ Brooms Puff Pastry Recipe
• Bloody Good Double Chocolate Halloween Cake
• Meringue Ghost Chocolate Sugar Cookies

Simple, easy and not just cute, but this Halloween Mummy Giant Chocolate Chip Cookie is a very Yummy Mummy! Enjoy.

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Halloween Mummy Giant Chocolate Chip Cookie

Rosemary Molloy

Halloween Mummy Giant Chocolate Chip Cookie, the best, fast and easy decorated cookie recipe. A delicious party treat,your kids will love it!

5 from 3 votes

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Prep Time 30 mins

Cook Time 35 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine American

Servings 30 pieces

Calories 211 kcal

Ingredients

  

1x2x3x

FOR THE GIANT CHOCOLATE CHIP COOKIE

• 3/4 cup butter softened (150 grams)
• 1 1/4 cups sugar (250 grams)
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 1/2 cups all purpose flour (325 grams)
• 1 cup mini semi sweet chocolate chips 250 grams

ORANGE CREAM CHEESE ICING

• 1 tablespoon butter
• 1 ounce cream cheese
• 1 1/4 cups powdered sugar (150 grams)
• pinch salt
• 1/2-1 tablespoon cream whole/whipping cream
• 1/4 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 (start with you two, may need more, but icing has to be thick)
• 1 teaspoon vanilla

Instructions

 

• Pre-heat oven to 325° (160° celsius), lightly flour and grease a 9 inch cake pan or 10 inch pizza pan (if you want a larger thinner cookie)

FOR THE GIANT CHOCOLATE CHIP COOKIE

• In a large bowl beat butter and sugar until fluffy, beat in eggs 1 at a time, add vanilla, stir in salt, flour 1 cup at a time, then stir in chocolate chips.
• Using your hands or a spatula press onto a 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 butter and cream cheese on medium-high speed until creamy, approximately 1 minute. Lower speed to medium and add powdered sugar, beat well. Add salt, half and half and vanilla and beat until fluffy, about 3 minutes. Stir in food colouring.
• Frost 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 cream cheese, sugar, milk (one teaspoon at a time) and vanilla, until smooth. Icing should be thick, refrigerate if necessary for approximately 30 minutes to thicken it up, stir to combine.
• Remove cookie from 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 white cream cheese icing in decorating 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 20 minutes to harden if necessary. Enjoy!

*I purchased an edible black icing pen from the store to make the triangle outline for the eyes.

Nutrition

Calories: 211kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 6gCholesterol: 28mgSodium: 97mgPotassium: 65mgFiber: 1gSugar: 20gVitamin A: 215IUCalcium: 13mgIron: 1mg

Keyword chocolate chip cookie cake, cookie cake, Halloween dessert

Tried this recipe?Let us know how it was!

Updated from September 19, 2016.