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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!

Mummy halloween cookie cake on a white plate.


 

 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 â€“ 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 â€“ 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
Recipe ingredients.

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.

Chocolate chip cookie cake on a wooden board.

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.

Creaming the butter, adding the egg and dry ingredients to the bowl.

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.

Adding the chocolate chips to the bowl.

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.

Placing the dough in the prepared 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.

The baked chocolate chip cookie cake in the pan.

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.

Making the orange frosting in the bowl.

Frost the cooled cookie cake and refrigerate just to firm up the icing.

Frosting the cookie cake.

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.

Adding the black triangle and eyes to the cake.

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.

Making the cream cheese frosting in a glass bowl.

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.

Adding the mummy bandages to the cookie cake.

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.

Mummy halloween cookie cake on a white plate with a slice on a black plate.

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

How to prepare the cake pan

The cake pan can either be sprayed with cooking spray, greased and floured or lined with parchment paper.

How should the cookie dough be mixed to achieve the best texture?

 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.

Can I use dark chocolate chips instead of semi-sweet chocolate chips?

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.

How can I achieve the perfect orange hue for the cream cheese icing?

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.

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.

Mummy halloween cookie cake on a white plate.

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.

Mummy halloween cookie cake on a white plate.

Halloween Chocolate Chip Cookie Cake

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!
Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 30 pieces
Calories 211 kcal

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

      For room temperature remove from the fridge 45-60 minutes before using.
      I used an icing pen from the store to make the triangle outline for the eyes. And I purchased those adorable candy eyes both should be available at most grocery stores.
      The best way to achieve the perfect orange hue for the cream cheese icing is by starting  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.
      The best way to apply the cream cheese icing to get the mummy effect is by using a piping bag with a thin flat nozzle will allow for precision, making it easier to create mummy bandage patterns across the cookie. Be sure to chill the white icing first to thicken it up.
      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!
      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.

      Nutrition

      Calories: 211kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 97mg | Potassium: 65mg | Fiber: 1g | Sugar: 20g | Vitamin A: 215IU | Calcium: 13mg | Iron: 1mg
      Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

      Updated from September 19, 2016.

      6 Comments

      1. 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!

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