Alright, flavor adventurers, gather ’round! Let me tell you about my latest obsession: the Halloween Cookie Cake. Picture this: a giant, chewy cookie base, slathered in creamy frosting, and decked out with all the spooky-sweet decorations your heart desires.

I knew I wanted to create a Halloween dessert that was both impressive and totally doable, even on a weeknight. This Halloween Cookie Cake isn’t just a dessert; it’s a statement. It screams, “I’m here to party, and I brought the flavor!”

The turning point came when I swapped out regular vanilla extract for a brown butter version. It added this nutty, toasty depth that took the whole Halloween Cookie Cake to another level.

This Halloween Cookie Cake is pure Cuba Queen – bold, unapologetic, and guaranteed to make you the star of any Halloween bash! I’m bursting to share this Halloween Cookie Cake recipe with you, so let’s get this spooky party started!

INGREDIENTS You Need for This:

This Halloween Cookie Cake reminds me of another family favorite – nothing beats a big cookie for a crowd!

2 1/4 cups all-purpose flour: This forms the base for our giant Halloween dessert.
1 teaspoon baking soda: Gives the cookie cake that perfect lift and chewiness.
1 teaspoon salt: Balances the sweetness and enhances the other flavors.
1 cup (2 sticks) unsalted butter, softened: The foundation of richness, but here’s the Halloween Cookie Cake game-changer: use browned butter if you dare for a nuttier, deeper flavor!
3/4 cup granulated sugar: For sweetness and that classic cookie texture.
3/4 cup packed light brown sugar: Adds moisture and a caramel-like depth.
2 large eggs: Binds everything together and adds richness.
2 teaspoons vanilla extract: The soul of any good cookie! Splurge on a high-quality one – it makes a difference.
1 cup semi-sweet chocolate chips: You can find the best chocolate chips for this Halloween Cookie Cake at your local gourmet store.
Frosting of your choice: I’m partial to a classic buttercream, but cream cheese frosting is divine, too!
Halloween sprinkles and decorations: This is where you get to unleash your inner artist!

Ingredients for a festive Halloween cookie cake.

This Halloween Cookie Cake ingredient list is SHORT but mighty! If you are looking for budget friendly modifications, you can use regular extract in place of brown butter vanilla extract. Store your ingredients in an airtight container for the best results!

STEP-BY-STEP INSTRUCTIONS:

If your kids love this, they’ll go crazy for Halloween Monster Sprinkle Cookies too!

Preheat your oven to 350°F (175°C). Grab a large baking sheet and grease it lightly or line it with parchment paper. Don’t stress – your Halloween Cookie Cake is going to be incredible!
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. This step is crucial for evenly distributing the ingredients in your Halloween Cookie Cake.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Pro tip for Halloween Cookie Cake perfection: make sure your butter is truly softened, not melted!
Beat in the eggs one at a time, then stir in the vanilla extract. This is where your Halloween Cookie Cake starts to come alive!
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Stir in the chocolate chips. Now comes the fun part! I like to throw in a few extra for good measure.
Spread the dough evenly onto the prepared baking sheet, forming a large circle or rectangle. In my kitchen, this Halloween Cookie Cake takes exactly 25-30 minutes to bake.
Bake for 25-30 minutes, or until the edges are golden brown and the center is set. Your Halloween Cookie Cake should look golden and smell divine!
Let the cookie cake cool completely on the baking sheet before frosting. This is where your Halloween Cookie Cake transforms into pure magic.
Once cooled, frost the cookie cake with your favorite frosting and decorate with Halloween sprinkles and decorations. While your Halloween Cookie Cake is working its magic, grab your camera – this is Instagram gold!

Here’s where most people mess up their Halloween Cookie Cake – they try to frost it while it’s still warm! Patience, my friend, patience!

PRESENTATION:

Presentation is EVERYTHING when it comes to this Halloween Cookie Cake. Don’t just slap some frosting on there and call it a day! Get creative!

I love using different colors of frosting to create spooky swirls and patterns. Think orange, black, green, and purple! Top it all off with Halloween sprinkles, candy eyeballs, gummy worms, and anything else that screams “BOO!”

People absolutely lose their minds when I serve this Halloween Cookie Cake at Halloween parties. It’s the perfect centerpiece and conversation starter!

Pair this Halloween Cookie Cake with a scoop of vanilla ice cream for a decadent treat, or serve it with a glass of cold milk for a classic combination. This Halloween dessert absolutely slays at dinner parties!

Got leftovers? Crumble them up and use them as a topping for ice cream or yogurt! You can even layer them in a trifle for an extra special treat!

For a seasonal Halloween Cookie Cake variation, try adding pumpkin spice to the cookie dough or frosting. You could also incorporate crushed candy corn or peanut butter cups for an extra dose of Halloween flavor.

FAQs:

For more sanity-saving dinner ideas, check out this recipe for a Haunted Tree Halloween Cookie Cake Recipe. It’s a family favorite!

Can I make this Halloween Cookie Cake ahead of time? Absolutely! The cookie cake itself can be baked a day or two in advance and stored at room temperature. Just wait to frost and decorate until you’re ready to serve.
What if I don’t have brown sugar for my Halloween Cookie Cake? In a pinch, you can substitute granulated sugar. However, the brown sugar adds a depth of flavor and moisture that you’ll miss. My testing experiences show that brown sugar creates a better Halloween Cookie Cake.
Can I use a different type of chocolate chip in my Halloween Cookie Cake? Of course! Milk chocolate, dark chocolate, or even white chocolate chips would be delicious. Get creative!
How do I know when my Halloween Cookie Cake is perfectly done? The edges should be golden brown and the center should be set. A toothpick inserted into the center should come out with just a few moist crumbs attached. Don’t overbake it!
Can I make this Halloween Cookie Cake spicier? Add a pinch of cayenne pepper to the cookie dough for a subtle kick!
What if I don’t have vanilla extract for my Halloween Cookie Cake? You can substitute almond extract or maple syrup, but the flavor will be slightly different. I always have extra vanilla extract on hand!
Can I make this Halloween Cookie Cake gluten-free? Yes! Simply substitute a gluten-free all-purpose flour blend for the regular flour. Community feedback about my Halloween Cookie Cake shows this works like a charm.

For more Halloween flavor adventures, check out this Halloween no-bake icebox cake!

CONCLUSION:

If you’re looking for a delicious Halloween Cookie Cake , this is it!

This Halloween Cookie Cake embodies everything Cuba Queen stands for: bold flavors, unapologetic fun, and creating memories that last a lifetime. It’s a giant, delicious, and totally customizable masterpiece that will make you the hero of any Halloween celebration.

My Halloween Cookie Cake Power Tips:

Brown the butter! It adds a depth of flavor that is simply irresistible.
Don’t overbake! A slightly underbaked cookie cake is better than a dry one.
Get creative with your decorations! Let your inner artist shine!

Some other Halloween Cookie Cake variations that I’ve created and loved include:

Peanut Butter Cup Halloween Cookie Cake: Loaded with chopped peanut butter cups and drizzled with peanut butter frosting.
Candy Corn Halloween Cookie Cake: Incorporates crushed candy corn into the cookie dough and frosting.
Pumpkin Spice Halloween Cookie Cake: Infused with pumpkin spice and topped with a cream cheese frosting.

The peanut butter cup version always gets the biggest reactions!

I have complete confidence that you can make this Halloween Cookie Cake your signature dish. It’s easy, impressive, and guaranteed to be a crowd-pleaser. Make this Halloween Cookie Cake and create some unforgettable memories this Halloween! If this recipe rocks your world, you NEED to try these Oatmeal Raisin Cookies.

Now go forth and bake! And don’t forget to share your Halloween Cookie Cake creations with me! I can’t wait to see what you come up with. I’m sure you’ll enjoy this decorated cookie cake. If you want to see another version of this baked good, check out this Easy Halloween Cookie Cake Recipe. Remember that this giant Halloween cookie will be a surefire hit!

Halloween Cookie Cake

Print Recipe

Celebrate Halloween with this giant, soft, and chewy cookie cake! Decorated with festive Halloween candies and frosting, it’s the perfect spooky sweet treat for sharing.

Author: Quinn
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Halloween-themed chocolate candies, chopped
1/2 cup Halloween sprinkles
1 can (16 oz) vanilla frosting
Orange and black gel food coloring (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chopped Halloween chocolate candies and sprinkles.
Press the cookie dough evenly into the prepared cake pan.
Bake for 25-30 minutes, or until golden brown around the edges and slightly soft in the center.
Let cool completely in the pan before frosting.
Tint the vanilla frosting with orange and black gel food coloring, if desired.
Frost the cookie cake and decorate with additional Halloween candies and sprinkles.
Slice and serve.

Notes

For an extra festive touch, use different colors of frosting and candy to create a spooky Halloween design. You can also add edible glitter for sparkle!