chocolate chip cookie cake mummy face on a black wire rack
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5 from 2 votes

Halloween Mummy Giant Chocolate Chip Cookie

Halloween Mummy Giant Chocolate Chip Cookie, the best, fast and easy decorated cookie recipe. A delicious party treat,your kids will love it!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie cake, cookie cake, Halloween dessert
Servings: 30 pieces
Calories: 211kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

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: 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